Birria de Res is the kind of dish that fills your kitchen with warm, smoky aromas and brings people to the table fast. It’s deeply savory beef simmered in a chile-forward broth until it’s tender enough to shred with a fork. You can ladle it into bowls as consomé or pile it into tacos with melted cheese.
Either way, it’s comforting, celebratory, and surprisingly doable at home. If you love big flavor and low-stress cooking, this one’s for you.
Why This Recipe Works
Balanced chile blend: A mix of guajillo, ancho, and optional chile de árbol adds gentle heat, sweetness, and depth without overwhelming bitterness.
Slow-cooked tenderness: Using chuck roast and short ribs gives you melt-in-your-mouth texture and a naturally rich broth.
Toasted spices and seared meat: Quick toasting and searing build layers of flavor that make the consomé taste restaurant-worthy.
Versatile finish: The same pot gives you two meals: shredded beef for tacos and a silky, sippable consomé.
What You’ll Need
- Beef: 3 pounds beef chuck roast, cut into large chunks; 1 pound beef short ribs or oxtail (bones add richness)
- Dried chiles: 6 guajillo, 3 ancho, 1–3 chile de árbol (optional for heat)
- Aromatics: 1 large white onion (halved), 8 garlic cloves (peeled), 1 large ripe tomato (or 1 cup canned tomatoes)
- Spices: 2 teaspoons whole cumin, 1 teaspoon black peppercorns, 2 teaspoons dried oregano (Mexican if possible), 1 teaspoon dried thyme, 2 bay leaves, 1–2 cloves (optional)
- Liquids: 6 cups beef stock or water (plus more as needed), 2 tablespoons apple cider vinegar
- Oil and salt: 2–3 tablespoons neutral oil, kosher salt to taste
- For tacos: Corn tortillas, shredded Oaxaca or Monterey Jack cheese, chopped white onion, cilantro, lime wedges
How to Make It
- Prep and toast the chiles: Remove stems and seeds from guajillo and ancho. Quickly toast them in a dry skillet over medium heat, 15–30 seconds per side, until fragrant.
Don’t burn them. Place in a bowl and cover with hot water to soften for 15 minutes.
- Sear the beef: Pat beef dry and season generously with salt. Heat oil in a heavy pot or Dutch oven over medium-high.
Sear beef in batches until browned on all sides, 3–4 minutes per side. Set aside.
- Toast the spices and aromatics: In the same pot, add onion halves (cut side down) and garlic cloves. Char lightly, 3–5 minutes.
Add cumin seeds and peppercorns and toast 30 seconds. Remove everything to a blender jar.
- Blend the chile base: Drain softened chiles and add to the blender with the charred onion, garlic, tomato, oregano, thyme, cloves (if using), vinegar, and 1–2 cups stock. Blend until very smooth.
Strain if you want extra-silky consomé.
- Build the braise: Return seared beef and any juices to the pot. Pour in the chile puree and remaining stock. Add bay leaves.
The liquid should just cover the meat; top off with water if needed. Bring to a simmer.
- Low and slow: Cover and cook on low simmer for 2.5–3.5 hours, or transfer to a 300°F (150°C) oven for the same time. Alternatively, use a slow cooker on low for 6–8 hours or an Instant Pot on high pressure for 45–60 minutes with natural release.
- Season and shred: When the beef is fork-tender, remove it to a tray and shred.
Skim excess fat from the surface of the consomé, but save some for flavor. Taste the broth and adjust salt and acidity with a splash more vinegar if needed.
- Make tacos (quesabirria style): Heat a skillet over medium. Lightly dip a corn tortilla in the top layer of consomé to coat with the red fat.
Place on the skillet, sprinkle with cheese, add shredded beef, and fold. Cook until crisp and the cheese melts. Serve with chopped onion, cilantro, and lime, plus a cup of hot consomé for dipping.
- Serve as soup: Ladle hot consomé into bowls, add shredded beef, and finish with onion, cilantro, and a squeeze of lime.
Warm tortillas on the side.
Keeping It Fresh
- Fridge: Store beef and consomé together or separately in airtight containers for up to 4 days. Flavor improves on day two.
- Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat gently.
- Reheat tips: Warm on the stovetop over low heat.
Add a splash of water or stock if it thickens. Taste and re-season with salt and lime.
- Make-ahead: You can cook the meat a day ahead, chill, and skim solidified fat easily before reheating.
Health Benefits
- Protein-rich: Beef provides high-quality protein to support muscle and satiety.
- Iron and B vitamins: Red meat offers heme iron and B12, which help with energy and red blood cell production.
- Capsaicin and antioxidants: Dried chiles contain capsaicin and carotenoids that may support metabolism and reduce oxidative stress.
- Flexible fat control: Skimming fat from the consomé and using leaner cuts can lighten the dish without losing flavor.
Pitfalls to Watch Out For
- Burning the chiles: Over-toasting makes the sauce bitter. Keep heat moderate and timing short.
- Under-seasoning: The broth needs enough salt and a touch of acid.
Taste near the end and adjust.
- Rushing the cook: If the beef isn’t fully tender, it won’t shred well. Cook until it falls apart easily.
- Skipping the sear: Browning the meat adds crucial flavor. Don’t skip it.
- Too little liquid: Keep the meat mostly submerged.
Add water as needed during a long simmer.
Alternatives
- Different cuts: Use beef shank, brisket, or short ribs only. Bone-in pieces add gelatin and body.
- Heat level: Omit chile de árbol for mild birria, or add more for a spicy kick.
- No dried chiles? Substitute 2–3 tablespoons ancho chile powder and 1–2 tablespoons guajillo powder. Toast the powders briefly in oil before blending.
- Pressure cooker shortcut: Instant Pot on high for 45–60 minutes gives tender results fast.
- Dairy-free tacos: Skip cheese and crisp the tortillas in the consomé fat for flavor.
- Low-fat version: Use chuck only, chill and skim, and serve as a brothy stew with fresh toppings.
FAQ
What’s the difference between birria and barbacoa?
Birria is typically cooked in a spiced chile broth and served with consomé, while barbacoa often focuses on the meat’s natural juices and can be more simply seasoned.
Both are tender and shredded, but birria’s broth is a star in its own right.
Can I make this ahead for a party?
Yes. Birria tastes even better the next day. Reheat gently, crisp your tortillas to order, and keep the consomé hot for dipping.
How spicy is this recipe?
Mild to medium, depending on chile de árbol.
For very mild, skip it. For hot, add extra árbol or a pinch of cayenne when blending.
Do I have to strain the sauce?
No, but straining gives a smoother consomé. If your blender is powerful, you can skip it and still get a great texture.
What cheese works best for quesabirria?
Oaxaca melts beautifully and stretches well.
Monterey Jack or mozzarella are solid substitutes.
Can I use chicken or lamb instead?
Yes. Chicken thighs need about 30–40 minutes simmering, while lamb shoulder cooks similarly to beef but may need an extra splash of vinegar to balance richness.
Why add vinegar?
A small amount of acid brightens the broth and cuts through the beef’s richness. Lime juice at the end works too.
How do I keep tortillas from tearing?
Use fresh corn tortillas, warm them well, and don’t oversoak in consomé.
A light dip is enough to color and flavor them.
What if I don’t have a Dutch oven?
Use a large heavy pot with a tight lid, a slow cooker, or an Instant Pot. The key is steady, gentle heat.
How do I serve leftovers?
Turn them into burritos, quesadillas, tortas, or bowls with rice and beans. The consomé makes a great base for a quick noodle soup, too.
In Conclusion
Birria de Res brings bold flavor with simple techniques and a little patience.
Build the chile sauce, sear the beef, and let time do the rest. You’ll end up with tender, shreddable meat and a rich consomé that turns ordinary tacos into something special. It’s the kind of meal that feels festive whether it’s a weeknight or a weekend get-together.