Sarah's Kitchen / Mexican / Entrées

Birria de Res

Jalisco-Style Braised Beef Stew

"The consommé is as important as the meat. Maybe more."

4Hours
8-10Servings
3/5Difficulty

The Origin

Born in Jalisco, Mexico — where Sunday means birria.

A Stew for Celebrations

When the Spanish brought goats to Mexico in the 16th century, indigenous cooks did what they always did — they made it better. They slow-braised the tough meat with dried chilies, spices, and love until it fell apart.

Birria (from the Spanish word for "worthless" or "leftovers") became anything but. In Jalisco, it evolved into a sacred Sunday tradition, a wedding feast, a hangover cure, a celebration of what happens when you give meat and chilies enough time.

Today, beef (de res) has largely replaced goat, and birria has conquered the world — especially as quesabirria tacos with that addictive consommé for dipping.

"The consommé must be red like fire, rich like earth, and healing like abuela's hands."

The Ingredients

The Meat

Use Multiple Cuts
  • 3 lbsBeef chuck roastCut into 3-inch chunks
  • 2 lbsBeef short ribsBone-in for extra richness

The Chile Adobo

THE SOUL
  • 6Guajillo chilesStemmed, seeded
  • 4Ancho chilesStemmed, seeded
  • 2Árbol chilesFor heat — adjust to taste
  • 4 cupsBeef brothFor rehydrating

The Aromatics

  • 1White onion, quartered
  • 8 clovesGarlic
  • 4Roma tomatoes

The Spices

  • 1 tbspCumin seeds (or 2 tsp ground)
  • 1 tspMexican oregano
  • ½ tspGround cloves
  • 1 tspBlack pepper
  • 2Bay leaves
  • 3 tbspApple cider vinegar
  • 2 tbspSalt (adjust to taste)

For Serving

  • Corn tortillas
  • Fresh cilantro, chopped
  • White onion, diced
  • Lime wedges
  • Salsa verde or salsa roja

The Method

01

Toast & Rehydrate Chiles (30 min)

1

Heat a dry comal or skillet over medium heat. Toast the chiles until fragrant and pliable (not burnt) — about 30 seconds per side.

2

Transfer to a pot with warm beef broth. Add the quartered onion, garlic, and whole tomatoes. Simmer for 20 minutes until chiles are soft.

3

Transfer everything to a blender. Add spices (cumin, oregano, cloves, pepper) and vinegar. Blend until completely smooth.

Critical

Blend for 2-3 minutes. You want ZERO chunks. Strain through a fine mesh if needed.

02

Prep the Meat

4

Season beef generously with salt and pepper.

5

In a large Dutch oven, sear meat in batches until deeply browned on all sides. This takes 15+ minutes. Don't rush it.

Why This Matters

The fond (brown bits) on the bottom of the pot becomes flavor in your consommé. This step is not optional.

03

Braise (3+ Hours)

6

Return all meat to the Dutch oven. Pour the chile adobo over the meat. Add bay leaves. The liquid should come ¾ up the meat — add more broth if needed.

7

Bring to a boil, then reduce to a low simmer. Cover and cook for 3-4 hours until meat is fall-apart tender.

8

Check every hour. The consommé should reduce and concentrate. If it's getting too thick, add a splash of broth.

04

Finish & Serve

9

Remove meat. Shred with two forks, discarding bones and excess fat. Taste and adjust salt.

10

Skim some fat from the consommé. (Save it — this is birria fat for quesabirria tacos.)

11

Serve the meat in warm tortillas. Ladle consommé into small bowls for dipping. Top with cilantro, onion, lime.

Quesabirria Tacos

The viral move. Worth it.

Dip the Tortilla

Dip corn tortillas in the birria fat skimmed from the consommé. This is how you get that red-stained, crispy exterior.

Griddle with Cheese

Place dipped tortilla on a hot griddle. Add shredded Oaxaca cheese and birria meat. Fold and crisp both sides.

Serve with Consommé

The dipping is mandatory. The consommé soaks into the taco, creating a second wave of flavor.