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Birria de Res

Originating in Jalisco, birria is a slow-braised beef stew with an intensely flavored adobo of dried chiles and warming spices. The meat is fork-tender and dripping with consomé — the deep red braising broth served alongside for dipping. Ladle it into tacos with diced onion and cilantro, dip in consomé, and sear on a griddle for the ultimate quesabirria taco experience.

Ingredients

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Directions

STEP #1
Toast dried chiles in a dry skillet over medium heat for 15–20 seconds per side until fragrant. Soak in 2 cups of boiling water for 20 minutes. Drain, then blend with garlic, onion, tomatoes, vinegar, oregano, cumin, cinnamon, peppercorns, cloves, and 1 cup of broth until completely smooth. Strain through a sieve for a silkier adobo.
STEP #2
Season beef generously with salt. Pour the adobo over the beef and toss to coat every piece. For best results, marinate in the refrigerator for 2 hours or overnight.
STEP #3
Transfer beef and all marinade to a large Dutch oven. Add remaining beef broth and bay leaves. The liquid should come halfway up the meat. Cover tightly and cook in a 300°F oven for 3 to 3.5 hours until the beef is completely tender and falling apart.
STEP #4
Remove beef from the braising liquid. Discard bay leaves and skim fat from the surface of the consomé (or save the fat for searing quesabirria tacos). Shred beef with two forks, removing any bones. Return shredded meat to the consomé.
STEP #5
Ladle birria and consomé into deep bowls. Serve with warm corn tortillas, fresh cilantro, and lime wedges. For quesabirria tacos, dip tortillas in the consomé fat, fill with beef and cheese, and sear on a hot griddle until crispy.

Tips

  • The consomé (braising liquid) is half the dish — don't throw it out. Serve it as a dipping broth or save it as a deeply flavored soup base.
  • For the best quesabirria tacos, use Oaxacan cheese or Monterey Jack. Dip the tortilla in the orange fat on top of the consomé before placing on a hot griddle — this is what gives it that crispy, orange crust.
  • Birria tastes even better the next day. Reheat low and slow.