Birria de Res
The dish that conquered social media and your heart
Birria went from a Jalisco specialty to a global phenomenon, and for good reason. Beef braised for hours in a complex chile-based broth, served with the most addictive consomé you'll ever dip a taco into. Those quesabirria tacos you've seen everywhere? This is where they come from.
recipe.ingredients
- 4 lbs beef chuck or short ribsA mix of both is ideal
- 6 guajillo chiles, stemmed and seeded
- 4 ancho chiles, stemmed and seeded
- 2 árbol chilesFor heat—adjust to taste
- 1 large white onion, quartered
- 8 garlic cloves
- 4 Roma tomatoes
- 2 tsp cumin
- 1 tsp oregano
- ½ tsp cloves
- 1 cinnamon stick
- ¼ cup apple cider vinegar
- 6 cups beef broth
- Salt and pepper to taste
- Corn tortillas, white onion, cilantro, limes for serving
recipe.nutrition
Per serving
485
recipe.calories
42g
recipe.protein
12g
recipe.carbs
28g
recipe.fat
recipe.history
Birria originated in Jalisco, Mexico, traditionally made with goat meat. The dish was created as a way to make tough meat tender and flavorful. In recent years, beef birria (birria de res) has become a global phenomenon, especially the quesabirria tacos that took social media by storm.
recipe.preparation
- 1
Toast dried chiles in a dry pan until fragrant and pliable, about 2 minutes per side. Cover with hot water and soak 30 minutes.
- 2
Char tomatoes, onion, and garlic in the same pan or under a broiler until blackened in spots.
- 3
Blend soaked chiles with charred vegetables, spices, vinegar, and 1 cup of soaking liquid until smooth.
- 4
Season beef generously with salt and pepper. Sear in a Dutch oven until browned on all sides.
- 5
Pour chile sauce into the pot, scraping up fond. Cook for 5 minutes until darkened.
- 6
Return beef to pot. Add beef broth until meat is covered. Bring to a boil.
- 7
Cover and transfer to 325°F oven. Braise for 3-3.5 hours until beef shreds easily.
- 8
Remove beef and shred. Strain consomé and skim fat (save the fat—it's red gold).
- 9
Serve shredded beef in warm tortillas, with consomé for dipping.
recipe.modeChef
The Consomé Is Everything
The meat is wonderful, but the consomé is what makes birria birria. That rich, chile-infused broth should be deeply savory with a subtle sweetness from the dried chiles.
- Don't skip toasting the chiles—it develops complex flavors
- The chile fat that rises to the top is what you brush on tortillas for quesabirria
- Strain the consomé well for a cleaner presentation
- The longer it braises, the better—you can't really overcook this
recipe.tips
- •For quesabirria tacos: brush tortillas with the chile fat, add cheese and meat, fold and griddle until crispy
- •Make this a day ahead; it's even better reheated
- •Use the leftover consomé as a soup base or cooking liquid for rice
recipe.specialTrick
The secret to restaurant-quality birria is the 'double dip' technique: first, brush your tortilla with that red chile fat from the top of the consomé. Griddle it until slightly crispy. Then, right before serving, dip the entire taco quickly in the hot consomé. It soaks into the tortilla just enough to add moisture and flavor without making it soggy.
recipe.faq
Traditionally birria is made with goat, but beef (especially chuck or short ribs) is now equally popular. You can also use lamb or a combination.
Store the meat and consomé separately in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months. The fat will solidify on top of the consomé—keep it for making quesabirria.
Quesabirria tacos are dipped in the red chile fat, filled with cheese and meat, then griddled until crispy. They're served with consomé for dipping, creating an extra indulgent experience.
Yes! After searing the meat and making the sauce, combine everything in a slow cooker and cook on low for 8-10 hours or high for 4-5 hours.
