Birria de res recipe

Birria de Res is a traditional Mexican dish originating from Jalisco, made with beef (or sometimes goat), slow-cooked in a rich, flavorful broth that is spiced with dried chiles, garlic, and other seasonings. The beef is tender, juicy, and full of deep, complex flavors. It’s often served with its consommé (broth) for dipping, especially in tacos, which are called quesabirria when cheese is added.

Here’s a step-by-step recipe for Birria de Res (Beef Birria):

Ingredients:

For the Birria:

1.5 kg (3 lbs) beef chuck or short ribs (cut into large chunks)
1 medium onion, quartered
6-8 cloves garlic, peeled
4 dried guajillo chilies
2 dried ancho chilies
2 dried pasilla chilies
1 dried chipotle chili (optional, for smokiness)
1 tsp ground cumin
1 tsp ground thyme
1 tsp dried oregano
2 bay leaves
4 cups beef broth (or water)
2 tbsp apple cider vinegar (or white vinegar)
Salt and pepper to taste
2 tbsp vegetable oil (for searing)

For Serving (Optional):

Corn tortillas (for tacos)
Chopped cilantro
Diced onion
Lime wedges
Queso fresco or cheddar cheese (for quesabirria)
Pickled red onions or radishes (optional, for garnish)

Instructions:

1. Toast the Dried Chiles:

In a dry skillet or on a griddle, toast the guajillo, ancho, pasilla, and chipotle chiles for about 1-2 minutes until fragrant. Be careful not to burn them.
Once toasted, remove the stems and seeds from the chiles.

2. Blend the Chile Sauce:

Place the toasted chiles in a blender. Add the onion, garlic, cumin, oregano, and tomatoes (if using) to the blender.
Pour in about 1 cup of the beef broth or water to help blend the ingredients into a smooth sauce. Blend until completely smooth. If necessary, add more liquid to get the right consistency.

3. Sear the Meat:

Heat the vegetable oil in a large pot (preferably a Dutch oven or a heavy-bottomed pot) over medium-high heat.
Season the beef with salt and pepper, then sear the meat chunks in batches until they’re brown on all sides, about 5-7 minutes per batch. This will develop more flavor.
Remove the meat and set it aside.

4. Cook the Birria:

In the same pot, pour in the chile sauce from the blender and cook for about 5 minutes, allowing it to thicken and deepen in flavor.
Add the seared beef back into the pot, along with any juices from the meat. Pour in the remaining beef broth and add the bay leaves and vinegar.
Bring everything to a boil, then reduce the heat to low and cover the pot. Let the birria simmer gently for 2.5 to 3 hours, or until the beef is very tender and easily shreds with a fork.

5. Shred the Beef:

Once the beef is tender, remove it from the pot and shred it using two forks. Discard any bones (if using short ribs).
Return the shredded beef to the pot, and stir to combine with the flavorful broth. Let it simmer for another 10-15 minutes to absorb more flavor.

6. Serve the Birria:

To serve the birria, you can either serve it as a stew in bowls with plenty of broth, or make quesabirria tacos.

For Tacos (Quesabirria):

Heat corn tortillas on a skillet or griddle until warm.
On one side of the tortilla, add a generous amount of shredded birria meat and some melted cheese (queso fresco, cheddar, or Oaxaca cheese work well).
Fold the tortilla in half and cook on both sides for 1-2 minutes until crispy and the cheese is melted. Optionally, dip the taco into the birria consommé before serving.
Serve the tacos with chopped cilantro, diced onion, lime wedges, and extra birria broth for dipping.

7. Garnish (Optional):

Serve with pickled red onions or sliced radishes for extra crunch and brightness.

Tips:

Meat options: While beef chuck is commonly used for birria, beef shank or short ribs can also be used for even richer flavor, especially when you want a bit of bone marrow.
Broth consistency: If the broth seems too thin, you can reduce it by simmering it uncovered for a few more minutes until it thickens. You can also use a spoon to skim off excess fat from the surface if needed.
Smokiness: If you prefer a smokier birria, increase the amount of chipotle or even add a smoked paprika in the sauce.
Make it ahead: Birria tastes even better the next day, so feel free to make it ahead of time and refrigerate it. The flavors will deepen as it rests.

This Birria de Res is an incredibly rich and flavorful dish, perfect for a festive meal or any time you want to treat yourself to something special. Whether you enjoy it as a stew or in delicious quesabirria tacos, this dish is sure to be a hit!