Go Back

Birria de Res

A comforting, slow-cooked beef dish infused with rich flavors from aromatic spices and chiles, perfect for family meals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 cups water
  • 4 pounds boneless beef chuck roast or beef shank Choosing quality beef is crucial for a great birria.
  • 1/2 unit onion
  • 8 cloves garlic
  • 1 tablespoon salt
  • 1/2 tablespoon black peppercorns
  • 3 leaves bay leaves
  • 1/2 teaspoon dried oregano
  • 2 sprigs marjoram
  • 1 sprig mint
  • 2 sprigs thyme (optional)
  • 8 unit guajillo chiles Remove stems and seeds before toasting.
  • 2 unit ancho chiles (optional)
  • 3 cloves garlic Additional for blending.
  • 1/4 unit onion Additional for blending.
  • 5 cups water Additional for blending.
  • 2 teaspoons salt Additional for taste.
Toppings
  • Chopped white onion
  • Chopped cilantro
  • Chopped radishes
  • Lime wedges
  • Yellow corn tortillas
  • Chihuahua, Oaxaca, or Monterey jack cheese (shredded, optional for quesatacos)

Method
 

Preparation
  1. In a slow cooker, pour in 8 cups of water, and add the beef chunks cut into 4-inch cubes.
  2. Add 1/2 onion, 8 garlic cloves, 1 tablespoon salt, 1/2 tablespoon black peppercorns, and 3 bay leaves. Distribute evenly.
  3. Stir in 1/2 teaspoon dried oregano, 2 sprigs marjoram, 1 sprig mint, and optional 2 sprigs thyme.
  4. Toast 8 guajillo chiles and 2 ancho chiles lightly in a skillet for about a minute.
  5. Blend toasted chiles with 3 garlic cloves, 1/4 onion, and 5 cups of water until smooth.
  6. Pour the blended mixture into the slow cooker and add an extra 2 teaspoons of salt.
Cooking
  1. Cover and cook on low for 8 to 10 hours.
  2. After cooking, remove the beef and shred the meat, discarding any fat pieces.
  3. Adjust the seasoning in the broth to taste, then return the shredded meat to the slow cooker.
  4. Use a fine mesh strainer to remove solids from the broth for a smooth base.
Serving
  1. Serve the birria with toppings like chopped white onion, cilantro, radishes, lime wedges, and yellow corn tortillas.

Notes

Birria de Res can be served in various ways such as in a bowl with broth and topped with onion and cilantro or as tacos with corn tortillas. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.