Birria de Res is a beloved Mexican dish, known for its rich flavors, tender beef, and aromatic spices. The key to its flavor? Lots of guajillo chiles and ancho chiles! This hearty stew is perfect for gatherings, cozy nights in, or any occasion where you want big, bold flavors.
In addition to serving as a stew, braised beef birria can be used in all of your favorite Mexican dishes, from birria tacos and burritos, to a filling for tortas or really any sandwich! We also love to put leftover birria in frittatas or pizza. Trust me, you’ll find plenty of ways to make the most of your leftovers. Which is good because this makes a ton of food. You can easily feed 8-10 guests, depending in the sides you serve!
If you love braised meats as much as I do, be sure to try my oven-baked beef chuck roast, slow braised short rib ragu, or braised beef pappardelle next!
Ingredient Notes
- Beef: I like a combination of boneless beef chuck roast and bone-in beef short ribs. They have a lot of marbling, which yields a tender, easy-to-shred texture.
- Kosher salt and black pepper: For seasoning.
- Neutral oil to sauté the beef and aromatics.
- The sauce is made with white onion, garlic, tomatoes, dried chili peppers, bay leaves, dried Mexican oregano, cumin seeds, whole black peppercorns, coriander seeds, beef broth, apple cider vinegar, and cinnamon.
What type of dried chiles are used? Most birria de res recipes call for a mix of dried chiles. Here, we’re using primarily dried guajillo chili peppers with a smaller quantity of dried ancho chili peppers and dried chile de Arbol. Adjust the quantity or use milder chilies like guajillo only if you prefer less spice.
Where can you buy dried chile peppers? We’re lucky enough to have Latin grocery stores nearby that sell a wide variety of dried chilies. Most are incredibly inexpensive too! The total cost of dried chiles for this recipe set me back $5, but that is also because I was able to purchase them by the piece. You can also order on Amazon, if needed!
Step-by-Step Instructions
The full step-by-step recipe for birria de res is in the card below, but I wanted to give a quick overview of the process so you can see that — even with a lengthy list of ingredients — the process is similar to braising any other meat.
- Prep the beef: This involves bringing the meat to room temperature, seasoning it well, then searing on all sides until golden brown.
- Make the sauce: This is probably the most intimidating part. First, sauté onion, garlic, tomatoes, dried chili peppers, and herbs and spices in a pot. Cover with beef broth, then simmer. Once everything is aromatic and tender, you’ll blend the sauce until smooth. You can do this in a large blender or with an immersion blender.
- Braise the beef: Return the smooth sauce to the pot, then add the seared beef. Add water, if needed, to submerge the meat at least ⅔ of the way. Cover with a tight fitting lid, then simmer low and slow for 4 hours.
- Shred the meat: Check to see that the meat is very tender, then carefully remove and shred with a couple of forks. Discard any bones and cartilage. Enjoy in your favorite dishes with the consomme on the side or served in bowls with chopped onion, cilantro, and lime wedges!
Helpful Tips!
- Toast the chilies until slightly puffed, not burnt, for optimal flavor.
- Use a high-powered blender for a smooth chile purée.
- Simmer the beef low and slow for ultimate tenderness.
- Skim off any fat from the surface of the consommé for a cleaner flavor.
Other Methods For Preparing
To make this in a slow cooker, cook the beef on low for 8-10 hours, then proceed with the recipe as written. I recommend searing the beef on a stovetop and making the sauce there as well before transferring everything to a slow cooker.
To finish in an oven: Instead of simmering on a stovetop, transfer to an oven preheated to 300°F. Cook for 4 hours, or until very tender, then proceed with the recipe.
How To Store And Reheat
Birria de Res can be made ahead of time and actually tastes even better the next day as the flavors continue to develop.
- Make-Ahead: Prepare the beef birria up to 2 days in advance. Shred the beef and store it with the consommé in separate containers in the refrigerator.
- Storage: Leftovers can be stored in airtight containers in the refrigerator for up to 4 days or frozen for longer storage.
- Reheating: Reheat shredded beef and consommé in a saucepan over medium heat until warmed through. You can also reheat frozen portions directly from frozen.
Pro tip: Freeze cooled Birria in individual portions for quick and easy meals later. Simply allow the meat to cool completely, then store in freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and gently reheat on the stovetop or microwave. The birria consomme can be frozen in large resealable bags, then laid flat for easy storage.
Serving Suggestions
There are endless ways to enjoy beef birria. Here are a few suggestions for serving:
- Quesabirria Tacos: Dip warm tortillas in consommé, fill with shredded beef, top with onions, cilantro, chopped white onion, and a squeeze of lime. Don’t forget the side of consommé for dipping!
- Quesadillas: Fill tortillas with beef and Oaxaca cheese (or shredded Mozzarella), fry until golden and oozing.
- Birria Ramen: Add shredded beef and consommé to your favorite ramen for a spicy twist.
- Pizza: Use the birria consomé as the base for a pizza, then top with shredded cheese, tender birria, and lots of onions and cilantro. Pickled red onions would be great here too!
- Rice Bowls: Spoon shredded beef and consommé over fluffy rice, top with your favorite toppings. Beans make a great side dish, no matter how you serve it!
Ingredient Substitutions
- Meat: Beef birria can be made with chuck roast, bone-in short ribs, boneless short ribs, brisket, or oxtail. Alternatively, you can make birria with other meats such as lamb or goat meat.
- Out of apple cider vinegar? Use white vinegar or lime juice.
- We recommend a flavorful homemade beef broth or beef bone broth for best flavor. While you can substitute with water or chicken stock, the sauce won’t have the same rich depth to it.
- Mexican oregano: This is different from the standard Mediterranean oregano that is often sold in the US. Mexican oregano is from the verbena plant and has a more pungent taste, while Mediterranean oregano is from origanum and tends to be milder.
Think of this as a hearty, flavorful Mexican beef stew. It’s warm, comforting, and perfect (especially on cool, chilly evenings!). You’re going to love!
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Birria de Res (Tender Braised Beef Birria)
Equipment
Ingredients
For the birria
- 3 lbs boneless beef chuck roast, cut into large pieces about 3-4-inches
- 2-3 lbs bone-in beef short ribs, about 3-4 ribs
- Kosher salt
- Freshly ground black pepper
- 4 Tbsp neutral oil, divided
- 1 large white onion, roughly chopped
- 6 cloves garlic smashed and peeled
- 2 large tomatoes, quartered, or 5 Roma tomatoes
- 8 dried guajillo chili peppers, end trimmed, seeds removed
- 4 dried ancho chili pepper, end trimmed, seeds removed
- 4 dried chile de Arbol, end trimmed, seeds removed
- 3 dried bay leaves
- 1 Tbsp dried Mexican oregano
- 1 Tbsp cumin seeds
- 1 Tbsp whole black peppercorns
- 2 tsp coriander seeds
- 4 cups beef broth
- 2 Tbsp apple cider vinegar
- 1 cinnamon stick
For serving
- 2 limes, cut into wedges
- White onion, minced
- Fresh cilantro
Instructions
- Bring the beef to room temperature. Season the beef generously on all sides with Kosher salt and black pepper, then allow to sit out at room temperature for 30 minutes before searing.
- Sear the beef. Heat about 2 Tbsp of neutral oil in a large Dutch oven over medium-high heat. Sear the meat on all sides, about 2 minutes per side, until golden brown and a crust has formed. Transfer to a large plate.
- While the beef is searing, make the sauce. Heat 2 Tbsp olive oil over medium-high heat in a large saucepan or pot (enough to hold 5-6 cups). When hot, add chopped onion, season with 1 tsp Kosher salt, then cook, stirring occasionally, for 4-5 minutes.
- Add chiles and remaining aromatics. Add 6 cloves smashed garlic, 2 quartered tomatoes, all the dried chili peppers, 3 bay leaves, 1 Tbsp dried Mexican oregano, 1 Tbsp cumin seeds, 1 Tbsp whole black peppercorns, and 2 tsp coriander seeds. Cook for about 2-3 minutes, stirring occasionally.
- Simmer the sauce. Pour in 4 cups of beef broth, bring to a boil, then simmer for 20 minutes. Carefully transfer to a blender, then add 2 Tbsp apple cider vinegar. Blend until smooth, then strain through a fine mesh sieve. Pour the sauce into the Dutch oven, then taste and adjust seasoning, adding about 1-2 tsp of Kosher salt to taste. Add 1 cinnamon stick, then place the seared beef and short ribs on top.
- Braise until tender. Cover with additional water, as needed, until the beef is about ⅔ submerged. Cover with a lid, then simmer for 4 hours, or until the meat is very tender. This can simmer for up to 24 hours, but you’ll need to check periodically to ensure there’s enough liquid. Remove the cinnamon stick.
- Shred the meat. Carefully remove the beef from the braising liquid, then shred with a couple forks. Discard the bones and any cartilage from the short ribs. Place the shredded beef in a bowl with a ladleful of the braising liquid, then stir.
- To serve: Simply serve in a bowl with additional consommé, then top with chopped white onion and cilantro. Serve with a lime wedge.
Notes
- To make-ahead: You can prepare the birria ahead by following the recipe up to the point of shredding the meat. Once shredded, store the braised beef and the braising liquid separately in airtight containers in a fridge. Reheat and assemble the tacos just before serving for the best taste and texture.
- Leftovers and storage: Store leftover quesabirria components separately. Keep the shredded beef in an airtight container and the tortillas in a Ziploc bag. Refrigerate for up to 3-4 days. Reheat the beef before assembling fresh tacos.
- To freeze: Place the shredded beef in a freezer-safe container, ensuring it’s airtight to prevent freezer burn. It will keep for up to 2-3 months. The braising liquid can be stored in freezer-safe resealable bags (lay them flat to freeze!). Thaw both overnight in the refrigerator before reheating and assembling tacos for optimal quality.
- Alternatives to beef chuck and short ribs: lamb shoulder, oxtail, or goat
- To cook in an oven: At Step 6, cover tightly with a lid, then transfer to an oven preheated to 300F. Cook for 4 hours, then proceed with recipe instructions.
- Once cooled, the fat will rise to the top of the braising liquid. You can skim and discard this or use it for dipping the corn tortillas in before pan frying. Simply reheat in a microwave or on a stovetop until melted.
Nutrition
Photography by: Megan McKeehan
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