Birria de res is a traditional Mexican dish made of tender beef slowly simmered in a rich, brick-red broth made from dried chiles and spices. The meat gets so soft it practically falls apart when you look at it, and the broth is the kind you keep dipping your tortilla into even when you swear you’re full.
Beef birria is one of those dishes that instantly brings you into a celebration, even if it’s just a quiet Sunday at home.
It started over in Jalisco, but honestly, you’ll find it all over Mexico because we just love it that much.
It’s the kind of stew families make for birthdays, holidays, big gatherings and basically any moment that deserves something warm, rich, and a little special.
Ingredients For Beef Birria
- Beef: A mix of brisket, bone-in ribs, and beef loin. The combo gives you tender meat plus that rich flavor only the bones can give.
- Chiles & Veggies: Tomatoes, onion, ancho, guajillo, and pasilla chiles—this is where the color and depth come from.
- Spices: Peppercorns, oregano, marjoram, bay leaves, cumin seeds, ground ginger, cinnamon stick, and cloves. All the cozy aromas that make birria de res taste like a celebration.
- Vinegar: Adds that little tang that keeps the broth bright.
- Garlic & Salt: The basics that make everything come together.
How to Make Birria de Res Recipe
Start by removing the stems and seeds from the chiles. Warm a comal or a heavy skillet and give the chiles a quick toast until they smell a little smoky.
Drop them into a bowl and pour hot water over them so they soften while you prep everything else.
On the same comal, roast the tomatoes and onion until they get soft and a little charred. That char adds so much flavor, so don’t rush it.
Once the chiles are nice and soft, add them to the blender along with the tomatoes, onion, garlic, all your spices, vinegar, and about 2 cups of water.
Blend it until the sauce is smooth and gorgeous. If you like it extra silky, you can strain it, but honestly, I usually just use it as is.
Set your beef in a big baking dish big enough to hold everything comfortably.
Pour the sauce over the meat and make sure every piece gets covered. Give it a little massage if you want.
Cover it and let it marinate in the fridge overnight so all those flavors sink in.
The next day, pour in enough water to cover the meat by a few inches. Add a little salt and the extra bay leaves.
Cover the dish tightly with foil and bake it at 350°F (175°C) for about 3 to 4 hours, or until the beef is fall-apart tender and makes you smile when you peek inside.
Lift the meat out, place it in a bowl, and shred it with two forks. Keep it covered so it stays warm and juicy.
Birria de res is all about comfort, so serve it in a deep bowl where that gorgeous broth can shine.
Add a good handful of shredded beef, then brighten everything up with chopped onion, cilantro, and a little squeeze of lime, just enough to wake up the flavors.
And of course, don’t forget the tortillas. Warm corn tortillas (homemade if you have the time!) make this meal feel extra special.
A spoonful of salsa de chile de árbol on the side never hurts either… it’s that little kick that brings everything together.
Tips and Tricks
- Make sure the meat stays fully covered with liquid so your birria cooks evenly and turns out tender.
- Traditional birria is made with goat (birria de chivo o cabrito) or lamb/mutton (birria de borrego o cordero), but beef is the most common these days because it’s more easy to find.
- No Mexican chiles where you live? You can replace them with a mix of sweet and hot paprika (about 6 to 7 tablespoons).
- Birria de res is super flexible! Simmer it on the stove, cook low and slow in a slow cooker, or use an Instant Pot to get tender, flavorful meat in half the time.
Storing and Using Birria Leftovers
Birria de res freezes beautifully for up to 3 months. You can freeze the meat and consomé together or keep them separate, whatever works best for you.
In the fridge, leftovers last up to 5 days (the vinegar helps keep it fresh). Just store everything in an airtight container so it stays tasty.
And honestly, leftover birria is a gift. You can turn it into flautas de birria, birria ramen, birria enchiladas, quesabirrias, or anything your heart is craving. Just pick your favorite and give those leftovers a second life!
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Birria de Res
Ingredients
- 1 lb beef brisket (whole piece)
- 1 lb bone-in beef ribs
- 1 lb beef loin (cut into chunks)
For marinade
- 2 large tomatoes
- 1 small white onion
- 2 ancho peppers (stem and seeds removed)
- 6 guajillo peppers (stem and seeds removed)
- 1 pasilla pepper (stem and seeds removed)
- 3 garlic cloves (peeled)
- ½ tsp peppercorns
- 1 Tbsp dried oregano
- ½ tsp dried marjoram
- 2 bay leaves (+ 2 more for cooking birria)
- ½ tsp cumin seeds
- ½ tsp ground ginger
- 1 small cinnamon stick
- 2 whole cloves
- ½ cup vinegar
- salt
Instructions
Make birria marinade
- Lightly toast chilies on a iron cast skillet or comal.
- Place chilies on a bowl and cover them with hot water. Allow to soak for 15 minutes.
- Roast tomatoes and onions until soft and some charred spots appears. Set aside.
- Place soaked chilies and all spices on a blender. Add tomatoes, onions, 2 cups of water and vinegar.
- Blend for 2 or 3 minutes on high speed until you’ll achieve a smooth sauce. Strain the sauce or use it as it is.
Marinate the meat
- Place the meat into a large baking dish, it must be big enough to contain all meat plus water (read notes). Pour over the chili sauce and coat all sides perfectly.
- Add two bay leaves, cover the dish with cling film and allow to marinate in the refrigerator overnight.
Make the birria stew
- Next day, add water enough to cover the meat about 3 inches (7,5cm). Sprinkle with one teaspoon of salt and add the remaining bay leaves.
- Cover with foil and bake in preheated oven at 350°F (175°C) between 3 and 4 hours or until the meat is very tender.
- Place meat into a bowl and shred it with two forks. Cover it with foil to keep it warm.
Serve
- Pour some broth into a bowl, then add shredded beef and garnish with cilantro, and chopped onion.
- Enjoy with salsa, tortillas, and a squeeze of lime.
Notes
- You can marinate beef into a smaller bowl or container then transfer it to a larger pot or baking dish before cooking it.
- Keep the meat fully covered with liquid so it cooks evenly and stays tender.
- Traditional birria is made with goat (birria de chivo o cabrito) or lamb (birria de borrego o cordero), but beef is easier to find and just as delicious.
- No Mexican chiles? Use 6–7 tablespoons of sweet and hot paprika instead.
- Birria is flexible: cook on the stove, in a slow cooker, or in an Instant Pot for tender, flavorful meat.
Hi Mari,
We really enjoyed this with blue corn tortillas, Guacamole and your Ensalada Verde. I used Brisket with a couple of large marrowbones and cooked for 4 hours on medium. Have leftovers too!
Thanks again for another lovey meal.
Paul.
Hi Paul, that’s good to know! If you had leftovers, I recommend making my birria ramen recipe or birria enchiladas. Ramen needs lots of broth leftovers, while enchiladas can be made only with meat leftovers.
The first time I used one of your recipes it was for the chile in chipotle , then continued on to making the espagueti blanco el rojo y el verde todavÃa no. But I made soooooo many of your recipes and honestly thank you babe! They were all so good that I live off of your recipes! Now I made birria for my first time and it was fire 🔥 I’m Mexican and it tastes authentic reminds me of my grandmas cooking
Thank you so much, Linda :) I am happy you enjoy my recipes!
My family loves this recipe. It is better than the ones served in our favorite restaurant. My son in law is from Mexico and says this recipe is perfect! Thank you for sharing!
Thank you Amy! Enjoy your birria :)
Loved birria de res! So flavorful and easy to make, the instructions are clear and straight to the point. I also made tortillas with your recipe. Everyone loved it.