Here’s an authentic Mexican Birria de Res recipe—slow-cooked, rich, and perfect for tacos, quesabirrias, or as a comforting stew.
Ingredients
For the meat:
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3–4 lbs beef chuck roast (or beef shank, short ribs, or a mix)
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2–3 beef shanks (adds richness and collagen)
For the adobo sauce (chile base):
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4 guajillo chiles (seeded, stems removed)
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3 ancho chiles (seeded, stems removed)
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2 chiles de árbol (optional, for heat)
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4 rom tomatoes (or 6 tomatillos for a tangier version)
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1 medium white onion (quartered)
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6 garlic cloves
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1 tbsp Mexican oregano
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1 tsp ground cumin
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1 tsp dried thyme
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½ tsp ground cloves (or 2 whole cloves)
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½ tsp ground cinnamon (or a small cinnamon stick)
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2 tbsp apple cider vinegar (there’s that ACV connection!)
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4 cups beef broth (or water)
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Salt and black pepper to taste
For serving:
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Corn tortillas
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Diced white onion
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Chopped cilantro
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Lime wedges
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Consommé (strained cooking broth)
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Shredded mozzarella or Oaxaca cheese (for quesabirrias)
Instructions
1. Prepare the chiles
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Remove stems and seeds from guajillo, ancho, and árbol chiles.
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Toast briefly in a dry skillet over medium heat for 30–60 seconds per side (until fragrant, not burnt).
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Place in a bowl, cover with hot water, and soak for 15–20 minutes until soft.
2. Make the adobo
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In a blender, combine soaked chiles, tomatoes, onion, garlic, oregano, cumin, thyme, cloves, cinnamon, vinegar, and 1 cup of beef broth.
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Blend until very smooth. Strain through a mesh sieve if desired (for silkier sauce).
3. Brown the meat
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Pat beef dry. Season generously with salt and pepper.
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Heat oil in a large Dutch oven or heavy pot over medium-high heat.
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Brown meat in batches (don’t crowd the pot). Set aside.
4. Cook the birria
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Pour adobo into the pot, scraping up browned bits. Cook for 5 minutes.
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Return meat to pot. Add remaining 3 cups of broth (enough to mostly cover meat).
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Bring to a simmer, then reduce heat to low. Cover and cook for 3–4 hours (or at 325°F in oven) until beef is fork-tender and falling apart.
5. Shred and serve
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Remove meat from broth. Shred with two forks.
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Skim fat from broth—save this fat for crisping tacos.
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Strain broth (this is your consommé for dipping).
For birria tacos (quesabirrias):
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Dip corn tortilla into the red consommé.
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Place on a hot griddle with cheese, shredded birria meat, onion, and cilantro.
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Fold and cook until crispy and cheese melts. Serve with consommé for dipping.
Pro tips
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Best next day – Birria tastes even better after resting overnight in the fridge.
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Consommé is key – Serve a small bowl on the side for sipping or dipping.
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Use the fat – The orange-red fat on top of the broth is liquid gold for frying tortillas.
Enjoy your birria! If you want a slow cooker or Instant Pot version, just let me know.