Birria de Res
8 servings
This Birria de Res recipe brings the authentic taste of Mexico into your kitchen. Slow-cooked beef in a rich, spicy chile broth makes for tender, flavorful meat perfect for tacos, bowls, or birria-inspired dishes.
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.
Nutrition Information
Serving: 1 serving | Calories: 289kcal | Carbohydrates: 13g | Protein: 34g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 701mg | Potassium: 902mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3722IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 4mg