Birria de res with and Birria de res Tacos
Rooted in the rich culinary traditions of Jalisco, Mexico, Birria de Res began as a celebratory stew — slow-cooked over open flames and shared at weddings, holidays, and family gatherings. Originally made with goat, the dish evolved over generations, with beef versions becoming popular for their tender texture and bold flavor. Today, birria has taken the world by storm thanks to quesabirria tacos — crispy, cheese-filled tortillas dipped in the stew’s flavorful red consommé. This recipe stays true to its origins with a deep, smoky blend of dried chiles, roasted tomatoes, and spices, slow-simmered with beef until it’s fall-apart tender. Whether ladled into bowls or tucked inside a golden taco, Birria de Res is the ultimate comfort food — rich, aromatic, and steeped in Mexican tradition.
TheKnird
Birria de Res is a traditional Mexican beef stew from Jalisco, made with chuck roast or brisket cut into large cubes, seared, and slow-cooked in a smoky blend of roasted tomatoes, dried chiles, and spices. Strained for a smooth texture and finished with tender shredded beef, this authentic recipe is perfect for tacos, rice bowls, or crispy quesabirria tacos filled with melted cheese and dipped in rich consommé.
Ingredients (Base)
8 pounds roma tomatoes, quartered
1 large sweet onion, quartered
1 small can tomato paste
20 garlic cloves, pressed
1 teaspoon ginger paste (or fresh grated ginger)
½ stick cinnamon
1 (7-ounce) can chipotle peppers in adobo (use entire can)
Peppers (Pan-Fried and Seeded)
3 dried chile ancho
3 dried chile guajillo
3 dried chile de árbol
Spice Blend
1 tablespoon ancho chile powder
1 teaspoon allspice
1 tablespoon black pepper
1 tablespoon cumin
⅛ teaspoon ground cloves
1 tablespoon oregano
1 tablespoon chili powder
Broth & Seasoning
2 tablespoons beef base (Better Than Bouillon recommended)
¼ cup apple cider vinegar
2 liters low-sodium beef broth (divided)
1 tablespoon chicken powder
1 tablespoon granulated garlic
1 tablespoon granulated onion
Salt to taste
Meat (5–10 pounds total)
Recommended: Chuck roast or brisket, cut into large cubes for tender, flavorful bites
Optional splurge: Short ribs or beef shank for added richness and bone marrow depth
Instructions
Prepare the Peppers
Remove stems and seeds from the dried chiles.
In a skillet, lightly pan-fry the chiles over medium heat for 1–2 minutes per side until fragrant. Do not burn.
Make the Sauce Base
In a large pot, combine tomatoes, onion, garlic, tomato paste, ginger, cinnamon, and chipotle peppers.
Add the toasted chiles and enough water to cover.
Simmer for 20–25 minutes until the chiles are softened and tomatoes are tender.
Remove the cinnamon stick, then blend until completely smooth.
Pour the blended sauce through a fine mesh strainer into a clean pot or bowl to remove any skins or seeds for a smooth, consistent texture.
Season the Base
Stir in the spice blend, beef base, apple cider vinegar, chicken powder, granulated garlic, and granulated onion.
Add salt to taste and thin with 1–2 cups of beef broth as needed.
Prepare the Meat
Cut the chuck or brisket into large cubes for even cooking and meaty texture.
Generously season with salt.
In a large heavy pot or Dutch oven, sear the beef on all sides over medium-high heat until browned.
Deglaze the pot with 1 quart of beef broth, scraping up the browned bits for added flavor.
Combine and Cook
Add 1 quart of the prepared birria sauce to the pot with the seared meat.
Cover and cook at 300–350°F for 3 to 3½ hours, checking after 2 hours for tenderness and flavor.
Once the beef is fork-tender and deeply colored, remove from heat and adjust seasoning as needed.
Serve
Shred the beef and serve in bowls with some of the rich broth (consomé) on the side.
Garnish with chopped onion, cilantro, and lime wedges.
For quesabirria tacos:
Skim some of the red fat from the top of the broth and brush it onto corn tortillas.
Heat the tortillas on a skillet or griddle, sprinkle with Oaxaca, mozzarella, or Monterey Jack cheese, and add shredded birria.
Fold the tortilla in half and crisp on both sides until golden and melted.
Serve with a bowl of warm consommé for dipping — the ultimate birria experience.
Here are my two favorite salsas to go with these tacos:
Notes
Straining the sauce ensures a silky, restaurant-quality texture with no bitterness from chili skins.
Chuck roast offers the ideal balance of tenderness and flavor.
For a richer broth, include short ribs or beef shank.
The birria sauce can be made up to 2 days ahead and refrigerated to deepen in flavor.
The leftover consommé freezes beautifully — perfect for future taco nights.