Birria de Res

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190°C. Pat the beef dry for better browning. Season it all over with the salt and black pepper. Arrange the beef, halved onion, 5 garlic cloves, and bay leaves in a heavy oven-safe pot or Dutch oven.

   700 g beef chuck, cut into 4-5 cm pieces8 g fine salt2 g black pepper120 g white onion, halved5 garlic cloves2 bay leaves
2. 2

   Heat a dry skillet or heavy pan over medium heat. Toast the guajillo and ancho chiles for 10-15 seconds per side until fragrant and pliable; do not let them blacken or they will turn bitter. Transfer them to a bowl, cover with hot water, and soak for 10 minutes.

   30 g dried guajillo chiles, stemmed and seeded20 g dried ancho chiles, stemmed and seeded
3. 3

   In the same skillet, char the roma tomato and 3 garlic cloves over medium-high heat until blistered in spots and softened, about 5-6 minutes. This adds depth quickly without a long simmer.

   120 g roma tomato3 garlic cloves
4. 4

   Drain the soaked chiles and blend them with the charred tomato, charred garlic, cumin, oregano, cloves, smoked paprika, and 15 ml apple cider vinegar until very smooth. Add a splash of the beef stock if needed to keep the blender moving.

   30 g dried guajillo chiles, stemmed and seeded20 g dried ancho chiles, stemmed and seeded120 g roma tomato3 garlic cloves2 g ground cumin1 g dried Mexican oregano0.5 g ground cloves2 g smoked paprika15 ml apple cider vinegar750 ml beef stock
5. 5

   Pour the chile adobo over the seasoned beef. Add the beef stock, water, and remaining 20 ml apple cider vinegar. Bring just to a simmer on the stovetop, scraping the bottom so nothing sticks. Cover tightly.

   700 g beef chuck, cut into 4-5 cm pieces750 ml beef stock250 ml water20 ml apple cider vinegar
6. 6

   Transfer the covered pot to the oven and braise for 40 minutes. The beef should be very tender when pierced and beginning to shred at the edges; if not, continue 5-10 minutes more. Because the pieces are modestly sized, this shortened braise is realistic while still yielding good texture.

   700 g beef chuck, cut into 4-5 cm pieces
7. 7

   Remove the pot from the oven and let it rest uncovered for 5 minutes. Skim excess fat if you like, but leave a little for flavor. Shred or lightly break up the beef in the broth, discarding the onion halves, bay leaves, and any papery chile bits if present. Taste the consomé and adjust salt if needed.

   700 g beef chuck, cut into 4-5 cm pieces120 g white onion, halved2 bay leaves
8. 8

   Serve the birria hot in bowls with plenty of consomé. Top with diced onion and cilantro, and offer lime wedges and warm corn tortillas on the side for dipping, filling, or making tacos at the table.

   60 g white onion, finely diced10 g fresh cilantro, chopped1 lime, cut into wedges6 warm corn tortillas

Origin & History

Birria originated in Jalisco, traditionally made with goat and slowly cooked in a richly spiced chile broth. Over time, beef versions became widely popular across Mexico and beyond, especially as birria tacos served with deeply flavored consomé for dipping.