Birria de Res (Tender Braised Beef Birria)

Braised beef birria with cilantro and onion in a bowl.

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Birria de Res (Tender Braised Beef Birria)

Birria de Res is a vibrant, flavorful Mexican beef stew with tender braised beef and a spicy broth. The sauce is infused with a blend of dried chilies, spices, and herbs, while the beef is slow-cooked until fork-tender. Beef birria, naturally gluten-free and dairy-free, can be enjoyed on its own or used in your favorite Mexican dishes, such as tacos, burritos, tortas, and more. We even love it on pizzas and in breakfast hash!

Prep30

Cook5

Total5 30

Course: Dinner

Cuisine: Mexican

Diet: Gluten Free

Keyword: braised chuck roast, braised short ribs, chef-tested recipe, elevated comfort food, how to make birria, leftover birria, mexican braised beef

Servings: servings

Calories: 609kcal

Author: Ari Laing

Equipment

Dutch oven

Tongs

Large saucepan or pot

Spatula

Blender or immersion blender

Fine mesh sieve

Nonstick skillet

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

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