Beef Birria
Birria de Res
A deeply savory, chile-braised beef stew from Jalisco, slow-cooked until the meat is impossibly tender and the broth is rich and crimson. Served in bowls with the consommé on the side for dipping, or used to make the viral birria tacos (quesabirria).
Ingredients
- 4 lbs beef chuck roast
- 6 pieces guajillo chiles🔄 Swap available🌶️ Chile info
- 4 pieces ancho chiles🔄 Swap available🌶️ Chile info
- 3 pieces Roma tomatoes
- 1 piece white onion
- 5 pieces garlic cloves
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tbsp Mexican oregano🔄 Swap available
- 0.5 tsp black pepper
- 0.25 tsp cloves (ground)
- 1 piece cinnamon stick
- 3 pieces bay leaves
- 1 tbsp salt
- 4 cups beef broth
- 16 pieces corn tortillas (for serving)
- 0.5 cup white onion, diced (garnish)
- 0.5 cup fresh cilantro (garnish)
- 8 pieces lime wedges (garnish)
Instructions
- 1
Remove stems and seeds from guajillo and ancho chiles. Toast in a dry skillet for 30 seconds per side. Soak in hot water for 20 minutes.
- 2
Blend soaked chiles with tomatoes, half the onion, garlic, vinegar, cumin, oregano, pepper, cloves, and 1 cup of the soaking liquid until very smooth.
- 3
Cut beef chuck into large chunks and season generously with salt.
- 4
In a large Dutch oven, sear the beef in batches until browned on all sides. Remove and set aside.
- 5
Pour the chile sauce into the Dutch oven and cook for 3 minutes. Return the beef, add beef broth, cinnamon stick, bay leaves, and remaining onion half.
- 6
Cover and braise in a 325°F (165°C) oven for 3 hours, or on the stovetop over low heat, until beef is fork-tender and falling apart.
- 7
Remove bay leaves and cinnamon stick. Shred the beef with two forks, returning it to the consommé.
- 8
Serve in deep bowls with the consommé, accompanied by warm corn tortillas, diced onion, cilantro, and lime wedges. For quesabirria tacos, dip tortillas in the consommé, fill with meat and cheese, and griddle until crispy.
Chef's Tips
The consommé is the star — skim excess fat from the top if desired, but a little fat adds flavor. Birria tastes even better reheated the next day.
