Birria de Res (Beef Birria Recipe)

Birria de Res (Beef Birria Recipe)

10 servings

Ingredients

  • chuck roast

    cut into large chunks

    5 lb
  • white onion

    quartered, divided

    1 large
  • garlic

    peeled, divided

    8 cloves
  • dried bay leaves
    2
  • cinnamon stick
    1
  • dried guajillo chiles

    stems and seeds removed

    8
  • dried pasilla or ancho chiles

    stems and seeds removed

    2
  • can crushed tomatoes

    or 4 roma tomatoes, halved

    14 oz
  • apple cider vinegar
    2 tbsp
  • dried oregano
    1 tbsp
  • ground cumin
    1 tsp
  • whole cloves
    4
  • ground ginger
    ½ tsp
  • kosher salt and black pepper to taste
  • chopped onion

    lime wedges, and cilantro, to serve

Directions

  1. 1

    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 1/2 hours.

  2. 2

    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.

  3. 3

    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.

  4. 4

    After the beef has simmered for 1 1/2 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.

  5. 5

    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.

  6. 6

    Serve the shredded beef with the warm broth. Top with chopped onion, lime, and cilantro as desired.

Birria de Res (Beef Birria Recipe)

Birria de Res (Beef Birria Recipe)

4.0(1)10 servings

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Birria, the regional stew from Mexico saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off in the United States. The chef Josef Centeno, who grew up eating beef and goat birria in Texas, makes a delicious, thickly sauced version based on his grandma Alice’s recipe, mixing up the proteins by using oxtail, lamb on the bone and even tofu (you can, too). Preparing the adobo takes time, as does browning the meat, but it’s worth it for the deep flavors in the final dish. The best way to serve birria is immediately and simply, in a bowl, with some warm corn tortillas. But make sure to put any leftovers to work: Extra meat, pulled from the bones, can be shredded for crisp <a href="https://cooking.nytimes.com/recipes/1021859-quesabirria-tacos">quesabirria tacos</a>, fried in the birria fat for cheesy, lacy edges. And the leftover broth, or consomé, is ideal for a comforting bowl of <a href="https://cooking.nytimes.com/recipes/1021860-birria-ramen">birria ramen</a>, with an egg and some fresh herbs on top.

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About this Recipe

Dreaming of succulent, fall-apart beef swimming in a rich, deeply flavored broth? Our Birria de Res recipe brings the authentic, comforting taste of this beloved stew right to your kitchen, perfect for sharing.

This Birria de Res stands out by leveraging a thoughtful combination of dried guajillo and pasilla chiles, creating a complex and vibrant foundation for the dish. Paired with aromatic spices like cinnamon, cumin, and whole cloves, plus the bright tang of apple cider vinegar, every ingredient contributes to an incredibly savory and satisfying experience. The use of a generous cut of chuck roast ensures incredibly tender, melt-in-your-mouth beef after an extended cooking process.

Prepare for a hearty, soul-warming meal that fills your home with irresistible aromas. You'll find fork-tender chunks of beef enveloped in a savory, slightly spicy, and aromatic broth that is truly addictive. The chiles provide a warm, earthy heat, beautifully balanced by the subtle sweetness of onion and a hint of ginger. This dish delivers a truly satisfying depth of flavor that lingers on the palate.

Feel free to customize this birria to your liking. While the recipe calls for guajillo and pasilla or ancho chiles, you can adjust the heat level by carefully modifying the number of chiles used. If you don't have fresh roma tomatoes, the canned crushed tomatoes work perfectly. For serving, don't forget the essential fresh garnishes—chopped onion, cilantro, and a squeeze of fresh lime juice.

This Birria de Res is ideal for family gatherings or any occasion where you crave deeply flavorful, comforting food. Serve it traditionally in warm tortillas as tacos, with the rich consommé for dipping, or enjoy it as a hearty, stand-alone stew. It’s a dish that truly nourishes both body and soul.

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