An ultra-flavorful take on the iconic Mexican beef stew - Birria de Res! Beef chuck roast is slowly simmered with garlic, onions, tomatoes, and a blend of guajillo and pasilla chiles until meltingly tender. Spoon over steamed rice and beans or pile high on tortillas and dunk in the savory beef consommé for amazing birria tacos. An incredible, versatile birria recipe you'll make again and again!
Stovetop, slow cooker, and instant pot cooking instructions are all included!
A must-make birria de res recipe
From the first time I smelled birria cooking, I knew I was hooked. At the stove, my friend Eliud hovered over the giant pot of simmering beef and chiles like a watchful parent. This was a recipe he'd promised to teach me, but I assumed it was merely "someday" talk between long-distance friends. Little did I know, Eliud had moved across the country and showed up at my door, surprising me with the news in person. "You could've just given me the recipe over the phone," I joked.
After anticipation-filled hours, the beef fell apart into tender strands swimming in a deeply flavored, brick-red broth. "Moment of truth," Eliud grinned, tasting a ladleful. "Tastes like my mom's," And though I'd never had his family's cooking, I have to say that this was next-level delicious. The beef was so delicate that it melted in my mouth. The broth was smoky, sweet, and warm. There was layer upon layer of flavor.
And that was the start of my birria obsession. Once I'd polished off the first batch, I began looking for any excuse to make another pot. Taco night? Birria time. Chilly weather? Comforting birria stew. Company coming over? Birria's always a crowd pleaser. It fast became my go-to not just because of the incredibly delicious, fall-apart tender beef, but also because it requires minimal effort considering the massive reward. Yes, it takes patience as the meat slowly simmers for hours, but the hands-off cooking means the time does the heavy lifting.
What is birria de res?
Birria de Res, a traditional Mexican dish from Jalisco, is characterized by its slow-cooked, melt-in-your-mouth beef steeped in a rich and flavorful red chile broth. While birria originated as a simple stew using lamb or goat meat, easier-to-find shank, chuck, or short rib is often used in the United States.
Once reserved for celebrations, birria has exploded in popularity recently thanks largely to social media. It's commonly served as a hearty stew or piled high on tortillas for the famous quesabirria tacos filled with generous amounts with melted mozzarella or oaxaca cheese.
Why you'll love it
This flavor-packed birria de res recipe will quickly become a dinner favorite! You'll love it because it's...
- DEEP & COMPLEX. The chili-infused, brick-red birria broth bursts with layers of flavor from earthy guajillo chiles and pasilla or ancho chiles, garlic, cumin, and more.
- TENDERNESS GUARANTEED. Hours of low, slow simmering transforms the beef into fall-apart strands of meaty goodness. Tough chuck roast transforms into insanely succulent, shreddable beef.
- ENDLESSLY ADAPTABLE. Use the versatile birria shredded beef to fill tacos, quesadillas, burritos, nachos, and more. Top with your favorite fixings like guacamole, cheese, onions, cilantro - the possibilities are endless!
This soul-warming Mexican stew is a new staple that I can't wait to make again and again. Speaking of which, let's get to the cooking details!
Key ingredients
This authentic birria de res relies on a few core ingredients to create its incredible depth of flavor:
- Chuck roast: Well-marbled chuck roast makes the beef extra moist and flavorful after the long cooking time. Cutting it into large chunks helps the meat shred easily.
- Dried chiles: Mild, earthy Mexican chiles like guajillo and pasilla or ancho provide a base of flavor for the broth. Rehydrating them softens the chiles so they blend smoothly.
- Onion and garlic: Alliums add a robust flavor to the broth and add a subtle sweetness as they simmer.
- Tomatoes and spices: Fresh or crushed tomatoes add tang and substance to the chile puree. A blend of oregano, cumin, cloves, cinnamon, and ginger add layers of flavor. Note: I used crushed tomatoes for my recipe as fresh tomatoes are out of season.
- Apple cider vinegar: Just a splash of vinegar brightens the broth and makes the chile flavors pop.
How to make incredible beef birria at home
This deeply satisfying Mexican beef stew may seem intimidating, but it's actually quite simple with just a few key steps that yield incredibly flavorful results. Don't let the long cooking time scare you off - while the birria does need hours to develop its complex flavor, it's mostly hands-off simmering that requires minimal effort.
1. Simmer the Beef. Add beef chunks to a pot with onion, garlic, and spices and simmer for 1.5 hours. This extended simmering is key for transforming the meat into fall-apart tender perfection.
2. Make the Chile Puree. As the beef cooks, soak dried guajillo and pasilla chiles to rehydrate them. Then blend into a smooth puree along with onions, garlic, tomatoes, vinegar, and spices. This builds incredible depth of flavor.
3. Simmer Everything Together. Add the flavor-packed chile puree to the pot and simmer beef and chiles together for 1 more hour. This allows the flavors to blend into the signature birria taste.
4. Shred, Season, and Serve. Once cooked, shred the beef. Season the broth to taste. Spoon into bowls for the ultimate comforting stew, or serve birria piled high on tortillas with your favorite toppings for mouthwatering tacos.
We'll go over how to adapt for slow cooker or instant pot versions below!
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The keys to this recipe are the initial simmering of the beef and the long total cook time. Simmering the meat chunks in water first begins to break down the collagen and connective tissue. This makes the beef tender and ready to absorb all the flavors from the chile puree. The full 2 ½ hours of cooking ensures the meat shreds easily and the broth develops nuanced flavor. Low, slow cooking is crucial for this classic birria recipe.
How to make birria in the slow cooker / instant pot
SLOW COOKER - To make birria in the slow cooker, you only have to make a few easy adjustments! Add the beef, ¾ onion, 4 cloves garlic, bay leaves, and cinnamon stick to a 6-quart slow cooker. In a blender, puree the rehydrated chiles and their reserved liquid, crushed tomatoes, remaining garlic and onion, apple cider vinegar, oregano, cumin, cloves, ginger, and salt and pepper until smooth. Pour the chile puree over the beef in the slow cooker and add enough water to fully cover the beef. Cover and cook on low for 8-10 hours, until the beef easily shreds apart. Continue as directed in the recipe card.
INSTANT POT - Making birria in the instant pot (or another electric pressure cooker) can save some time and effort. As with the slow cooker and stovetop methods, make a puree by rehydrating the dried chiles and then adding them to a blender along with tomatoes, garlic and onion, apple cider vinegar, and the seasonings. Place the beef, remaining onion and garlic, and the bay leaves and cinnamon stick in the instant pot, along with the blended sauce. Add water as needed, making sure not to overfill the pot - keep in mind the safety instructions for your specific pressure cooker! Secure the lid and pressure cook on high for 50 minutes. Allow the pressure cooker to naturally release when finished, and continue as directed in the recipe card.
Tips for success
- Use a fatty cut of beef like chuck roast for the most flavor and tenderness after simmering.
- Submerge the dried chiles completely in boiling water to fully rehydrate them before blending.
- Skim excess fat from the surface of the broth using a spoon to lighten it if desired.
- Add salt at the end to control seasoning, and adjust to taste. The broth reduces over time, intensifying the flavor, so it's better to start with little salt and add more if needed at the end of the cooking process.
Storing and reheating
Birria keeps well in the fridge for up to 4 days. Store the shredded beef and broth separately. The broth thickens to a jelly-like consistency when chilled - simply stir over low heat until liquified again before serving.
To reheat, place the shredded beef and broth together in a pot and simmer gently or microwave in a microwave-safe bowl until heated through. Add a splash of water if the broth seems too thick.
Birria also freezes well for longer term storage. Allow to cool completely before transferring to freezer bags or containers. Thaw in the refrigerator before reheating following the instructions above.
Birria de Res (Beef Birria Recipe)
- Total Time: 0 hours
- Yield: 10 servings 1x
Ingredients
- 5 pound chuck roast, cut into large chunks
- 1 large white onion, quartered, divided
- 8 cloves garlic, peeled, divided
- 2 dried bay leaves
- 1 cinnamon stick
- 8 dried guajillo chiles, stems and seeds removed
- 2 dried pasilla or ancho chiles, stems and seeds removed
- 14 oz can crushed tomatoes (or 4 roma tomatoes, halved)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 4 whole cloves
- ½ teaspoon ground ginger
- Kosher salt and black pepper to taste
- Chopped onion, lime wedges, and cilantro, to serve
Instructions
- Place the beef chunks in a large pot and cover with water. Add 3 quarters of the onion, 4 cloves of garlic, 2 bay leaves, and the cinnamon stick. Bring to a boil over high heat, then reduce heat to low and simmer for 1 ½ hours.
- While the beef is cooking, place the dried guajillo and pasilla or ancho chiles in a bowl and cover with boiling water. Allow to rehydrate for 20-30 minutes until softened.
- Drain the peppers, reserving the soaking liquid. Add the peppers, 1 cup of the reserved soaking liquid, remaining onion quarter, crushed tomatoes, remaining garlic cloves, apple cider vinegar, oregano, cumin, cloves, ginger and salt and pepper to a blender. Puree until smooth. Add additional soaking liquid if needed to get a full blend.
- After the beef has simmered for 1 ½ hours, add the pureed pepper mixture to the pot. Continue simmering for 1 more hour, or until the beef is very tender and shreds easily with a fork.
- Transfer the beef to a large bowl. Using two forks, shred the beef, discarding any large pieces of fat. Adjust seasoning with salt and pepper. Strain the broth through a fine mesh strainer.
- Serve the shredded beef with the warm broth. Top with chopped onion, lime, and cilantro as desired.
Notes
Straining the broth is optional, but results in a smoother texture. Skimming fat from the top of the broth before serving is also optional, and removes some of the fat for a lighter broth.
TO MAKE IN THE SLOW COOKER: Add the beef, ¾ onion, 4 cloves garlic, bay leaves, and cinnamon stick to a 6-quart slow cooker. Make the pepper puree as directed in steps 3 and 4. Pour the chile puree over the beef in the slow cooker, and add enough water to fully cover the beef. Cover and cook on low for 8-10 hours, until the beef easily shreds apart. Continue with steps 5 and 6.
TO MAKE IN THE INSTANT POT: Place the beef, remaining onion and garlic, and the bay leaves and cinnamon stick in the instant pot, along with the chile puree from steps 3 and 4. Add water as needed, making sure not to overfill the pot - keep in mind the safety instructions for your specific pressure cooker! Secure the lid and pressure cook on high for 50 minutes. Allow the pressure cooker to naturally release when finished, and continue as directed in steps 5 and 6.
- Prep Time: 20 mins
- Cook Time: 2,5 hours
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