Description
Birria de Res is more than just a meal—it’s a soulful dish steeped in tradition, history, and an explosion of flavor. Originating in the beautiful state of Jalisco, Mexico, this tender beef stew has become a staple for celebrations, family gatherings, and comforting weeknight dinners. Traditionally made with goat meat, birria has evolved to accommodate regional preferences and availability, with beef being a popular and accessible option today.
What makes birria special is its deep, rich consommé—a fragrant broth infused with a blend of dried chiles, roasted vegetables, and spices. It’s no surprise that birria has become a beloved choice worldwide, with its versatility as a stew or taco filling. Imagine dipping a cheesy birria taco into the savory consommé for an unforgettable taste experience—it’s pure culinary magic. Whether you’re recreating cherished memories or exploring Mexican cuisine for the first time, this birria recipe will become a favorite in your kitchen.
Ingredients
For the Beef
- Beef Chuck Roast: 4 pounds, cut into 3-inch chunks.
For the Sauce
- Dried Chiles:
- 10 guajillo chiles
- 5 ancho chiles
- 3 arbol chiles
- Vegetables:
- 2 Roma tomatoes
- 1 white onion, quartered
- 6 garlic cloves, unpeeled
- Spices:
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Other:
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 3 bay leaves
For Serving
- Chopped onion
- Fresh cilantro
- Lime wedges
Instructions
Prepare the Chiles
Dried chiles are the foundation of birria’s signature flavor. Start by removing the stems and seeds from the guajillo, ancho, and arbol chiles. Rinse them under cool water to remove any dust or impurities.
Place the chiles in a small pot and cover them with water. Bring the water to a gentle simmer over medium heat, then reduce the heat and allow the chiles to soak for about 15 minutes, or until softened.
2. Roast the Vegetables
While the chiles soften, preheat your broiler. Arrange the tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Broil for 4–6 minutes, turning halfway, until the vegetables are slightly charred and aromatic. This roasting step intensifies the flavor of the consommé.
3. Make the Sauce
Once your chiles are softened, transfer them to a blender along with 1 cup of their soaking liquid. Peel the roasted garlic and add it to the blender with the roasted tomatoes and onion.
Add the beef broth, apple cider vinegar, and spices (salt, pepper, cumin, oregano, cloves, cinnamon, ginger). Blend on high until smooth and velvety. If the sauce is too thick, add a little more of the soaking liquid until you achieve the desired consistency.
4. Prepare the Slow Cooker
Layer the beef chunks in your slow cooker, ensuring even distribution. Pour the blended sauce over the beef, stirring gently to coat each piece. Add the bay leaves on top for an earthy aroma.
5. Cook Low and Slow
Cover the slow cooker and cook on low heat for 8–9 hours or on high for 4–5 hours. This extended cooking time allows the beef to absorb all the flavors of the sauce and become tender enough to shred easily.
6. Shred the Beef
Remove the bay leaves and transfer the cooked beef to a cutting board. Use two forks to shred the meat into small, bite-sized pieces. Return the shredded beef to the slow cooker and mix it into the consommé.
7. Serve and Garnish
Ladle the birria into bowls, ensuring each serving has a generous amount of consommé. Top with chopped onion, fresh cilantro, and a squeeze of lime juice. Pair with warm tortillas for an authentic experience, or serve with rice for a hearty meal.
Notes
- Meat Options: Substitute beef with lamb for a richer flavor. Lamb shoulder works best.
- Chiles Alternatives: Use pasilla chiles if guajillo or ancho chiles are unavailable.
- Smooth Consommé: Strain the sauce after blending for a velvety texture.
- Serving Ideas: Pair with tortillas or serve with rice and beans.
- Adjust Consistency: Add more broth if the consommé is too thick.
- Leftover Uses: Make birria quesadillas, nachos, or enchiladas with leftovers.