Mexican recipe

Birria de Res

Name: Birria de Res
Prep time: 50 min
Cook time: 3 h 30 min
Total time: 4 h 20 min
Yield: 8
Cuisine: Mexican cuisine
Ingredients: 1500 g beef chuck, cut into large chunks; 700 g beef shank or short ribs; 55 g dried guajillo chiles, stemmed and seeded; 30 g dried ancho chiles, stemmed and seeded; 450 g ripe tomatoes; 180 g white onion; 6 garlic cloves; 120 ml white vinegar; 3 g Mexican oregano; 2 g cumin seeds; 1 g whole cloves; 2 g black peppercorns; 2 g Mexican cinnamon; 1800 ml water; 16 g fine salt; 120 g white onion, finely chopped for serving; 30 g cilantro, chopped; 4 limes, cut into wedges

Beef braised in a roasted guajillo-ancho adobo until spoon-tender, served with its deeply spiced red consommé, onion, cilantro and lime.

Jalisco

Prep: 50 min
Cook: 3 hr 30 min
Total: 4 hr 20 min
Servings: 8

Beef birria in red consommé with onion, cilantro and lime — **Real finished-dish photograph**Photograph by Aura OrSource page · Original file · CC BY-SA 4.0Cropped, resized, and compressed by Recipe Nest Vault.

Ingredients

1500 g
beef chuck, cut into large chunks
700 g
beef shank or short ribs
55 g
dried guajillo chiles, stemmed and seeded
30 g
dried ancho chiles, stemmed and seeded
450 g
ripe tomatoes
180 g
white onion
6
garlic cloves
120 ml
white vinegar
3 g
Mexican oregano
2 g
cumin seeds
1 g
whole cloves
2 g
black peppercorns
2 g
Mexican cinnamon
1800 ml
water
16 g
fine salt
120 g
white onion, finely chopped for serving
30 g
cilantro, chopped
4
limes, cut into wedges

Method

01
Season the beef
Rub the beef evenly with half the salt and leave it at room temperature for 20 minutes while preparing the chiles.
Cooking-step illustration, not a photograph
02
Toast the dried chiles
Toast the guajillo and ancho chiles on a dry skillet for 30 seconds per side until fragrant, keeping them red rather than black.
Cooking-step illustration, not a photograph
03
Soak the chiles
Cover the toasted chiles with hot water and soak for 20 minutes until fully pliable, then drain.
Cooking-step illustration, not a photograph
04
Char the vegetables
Cook the tomatoes, onion and garlic on the hot skillet for 8–10 minutes, turning until softened and spotted with char.
Cooking-step illustration, not a photograph
05
Toast the spices
Toast cumin, cloves and peppercorns in a dry pan for 45 seconds until aromatic, then cool briefly.
Cooking-step illustration, not a photograph
06
Blend the adobo
Blend the soaked chiles, charred vegetables, toasted spices, oregano, cinnamon, vinegar and 250 ml water until very smooth.
Cooking-step illustration, not a photograph
07
Marinate the beef
Coat all the beef with the adobo, cover and refrigerate for at least 4 hours or overnight.
Cooking-step illustration, not a photograph
08
Add water and seal the pot
Put the marinated beef in a heavy covered pot, add the remaining water and bring just to a simmer on the stove.
Cooking-step illustration, not a photograph
09
Braise slowly
Cover and braise at 175°C for 2 hours 30 minutes, turning the large pieces once halfway through.
Cooking-step illustration, not a photograph
10
Uncover and finish tenderising
Uncover and cook for 30 minutes more until the beef pulls apart easily and the consommé has concentrated slightly.
Cooking-step illustration, not a photograph
11
Shred the beef lightly
Lift out the beef, rest for 10 minutes and pull it into coarse chunks, keeping some larger pieces for a meaty texture.
Cooking-step illustration, not a photograph
12
Season and serve the consommé
Skim only excess surface fat, return the beef to the consommé, add the remaining salt to taste and serve hot with onion, cilantro and lime.
Cooking-step illustration, not a photograph

Practical notes

Tips

Build colour in the early stages, then keep the finished pot at a gentle simmer so meat stays tender and starches do not catch.
Taste for salt only after smoked meat, stock and reducing liquid have contributed their seasoning.

Common mistakes

A hard boil can toughen meat and reduce the liquid before the flavours have time to meld.
Letting a thick chile sauce sit unstirred over direct heat can scorch the bottom quickly and turn the whole pot bitter.

Substitutions

Use unsalted or low-sodium stock when possible so you can control seasoning after chiles, roasted vegetables and reduced cooking liquid have concentrated.
If the exact dried chile is unavailable, choose another Mexican dried chile with similar heat and fruitiness; the dish will remain workable but its regional flavour will shift.

Storage

Cool leftovers promptly and refrigerate within 2 hours at 0–4°C for up to 3 days. Reheat only the portion needed until piping hot throughout.

Cultural context

Birria is a celebrated Jalisco preparation traditionally associated with goat, though beef versions are now widespread; it is served both as meat with consommé and as a filling for tacos.

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Birria con consome — Photograph by Aura Or; CC BY-SA 4.0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

Back to Mexican recipes

Birria de Res

Ingredients

Method

Season the beef

Toast the dried chiles

Soak the chiles

Char the vegetables

Toast the spices

Blend the adobo

Marinate the beef

Add water and seal the pot

Braise slowly

Uncover and finish tenderising

Shred the beef lightly

Season and serve the consommé

Sources and photo credit

Recipe references

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