Birria de Res is a traditional Mexican beef stew from Jalisco made with slow-cooked, tender meat simmered in a rich broth of dried chiles, tomatoes, garlic, and warm spices.
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It can be served as a comforting soup or with shredded beef for tacos and quesabirria, served with its broth for dipping.
This authentic Birria de Res recipe delivers deep, bold flavor and fall-apart beef perfect for serving as a comforting soup or shredding for tacos, quesabirria, and other favorites, always paired with its savory consomé for dipping.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Beef (ribs, shank, brisket): Provides rich flavor and becomes tender during long cooking.
- Ancho chiles: Add sweetness, depth, and a mild earthy heat.
- Guajillo chiles: Give color, brightness, and a classic Mexican chile flavor.
- Cascabel chiles: Add nuttiness and a subtle smoky note.
- Morita chiles: Provide deeper smoke and gentle heat.
- Allspice berries: Add warm, rounded spice notes typical in birria.
- Cloves: Contribute aromatic sweetness and depth.
- Cumin: Adds earthiness and enhances the chile flavors.
- Marjoram: Adds an herbal fragrance and is traditionally used in Jalisco-style birria.
- Thyme: Adds a light, savory herbal note.
- Oregano: Provides Mexican herbal flavor and balances the richness.
- Ground ginger: Adds gentle warmth and helps brighten the adobo.
- Garlic: Builds depth and savory flavor in the sauce.
- Onion: Adds sweetness and body to the adobo.
- Bay leaves: Infuse aromatic herbal notes while cooking.
- Cinnamon stick: Adds warmth and a traditional birria fragrance.
- Apple cider vinegar: Provides acidity to balance the chiles and tenderize the meat. It can be substituted with white distilled vinegar.
- Masa (for sealing the pot): A simple dough made by hydrating Maseca instant corn flour with water, just like making corn tortilla dough. It creates an airtight seal that traps steam and acts like a natural pressure cooker for traditional birria. It's optional but recommended.
- Roasted tomatoes: Add sweetness, acidity, and body to the caldillo.
How to Make Birria de Res
Note: Full instructions are provided in the recipe card below.
- Cut the beef into 1-½ to 2-inch pieces and lightly score the surface with a knife. Season all sides with salt and refrigerate while preparing the adobo.
- Remove stems and seeds from the ancho, guajillo, and cascabel chiles. Leave the morita chiles whole.
- Heat a little vegetable oil in a pot. Fry the morita chiles until they puff. Add the remaining chiles, cut into smaller pieces, and fry while stirring so they do not burn.
- Add 1-½ cup water, cover, and simmer the chiles until softened, about 20 minutes. Remove from heat and let cool.
- Grind the allspice, cloves, and cumin in a spice grinder (or molcajete) until finely ground.
- Add the onion, garlic, cinnamon stick, bay leaves, salt, marjoram, thyme, oregano, ground ginger, vinegar, and the ground spices to a blender. Blend until smooth.
- Add the softened chiles in batches, alternating with ¼ cup of the chile-cooking water and the 2 cups of water, and blend until the adobo is very smooth and does not need straining.
- Place the beef in a large bowl and pour the adobo over it. Use a glove to coat the meat thoroughly. Cover with plastic wrap and refrigerate overnight.
- Place a steaming rack at the bottom of a large Dutch oven. Add 3-½ cups of water to keep it below the rack. Arrange the marinated meat on top.
- Seal the rim of the pot with masa for tortillas. Place the lid on and press to create an airtight seal.
- Bake at 350°F (180°C) for 3 hours and 15 minutes. Use a knife to break the masa seal, open the pot, and remove the cooked beef. Strain all the cooking juices and set them aside for the caldillo.
- Heat a large skillet or comal over medium-high heat. Roast the whole tomatoes (no oil needed) for 8-12 minutes, turning occasionally, until blistered and soft. Or place them on a baking sheet under a hot broiler and roast until blackened in spots, 5-10 minutes per side. Peel the tomatoes and set aside.
- To make the Caldillo (Birria Broth), blend the roasted tomatoes with ¾ cup of water until smooth. Pour the strained cooking juices into a medium saucepan, add the blended tomatoes, stir in the oregano, and simmer for about 20 minutes, adjusting the beef bouillon or kosher salt as needed.
Hint:There's no good birria without a good caldillo. Make sure to collect all the cooking juices from the pot-this liquid is essential for preparing the rich, flavorful broth that completes the dish.
Storage, Make Ahead, & Freezing
Storage: Store leftover birria (meat and caldillo) in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if the broth thickens too much.
Make Ahead: Birria tastes even better the next day as the flavors deepen. You can marinate the beef up to 24 hours ahead, or cook the full birria the day before and reheat it before serving.
Freezing: Birria freezes very well. Place the shredded meat and caldillo together in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through.
Camila's Tips & Variations
- Use a mix of beef cuts: A mix of ribs, shank, and brisket gives the best texture and flavor, but you can use whatever combination you have on hand.
- Fry and soften the chiles properly: This deepens their flavor and prevents bitterness in the adobo.
- Blend the adobo until completely smooth: Helps the meat absorb more flavor and gives the broth a silky texture.
- Marinate the beef overnight: This allows the adobo to penetrate the meat, yielding a deeper, more developed flavor.
- Seal the pot with masa (optional but recommended): Creates an airtight seal that traps steam and gently cooks the birria, like a natural pressure cooker.
- Make a flavorful caldillo: Using all the cooking juices ensures a rich, authentic broth to serve alongside the birria.
- Variations: Add chile de árbol for more heat, use goat or lamb for a traditional version, or turn leftovers into quesabirria tacos, ramen birria, or birria tortas.
Frequently Asked Questions
Why do you score and salt the beef before adding the adobo?
Scoring the meat allows the salt, and later the adobo, to penetrate more deeply, helping the beef absorb more flavor during marinating and cooking.
Why are the chiles fried before simmering?
Frying brings out their aroma and prevents bitterness. Softening them afterward ensures the adobo blends into a smooth, velvety sauce.
Why do the whole spices need to be ground separately?
Whole spices like allspice, cloves, and cumin release more flavor when ground finely before blending, giving the adobo a richer taste.
Why is masa used to seal the pot?
Masa helps create an airtight seal that traps steam, allowing the birria to cook gently and become tender. It acts like a natural pressure cooker.
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Recipe
Birria de Res
Equipment
- Large Pot or Dutch Oven
- Steaming rack
- Skillet or comal
- Molcajete or spice grinder
- Knife or bench scraper
- Serving Bowls
Ingredients
Beef
- 2½ kg (5.5 lb) assorted beef cuts (short ribs, beef shank, ossobuco, brisket)
- 1½ tablespoon kosher salt
Chiles
- 5 ancho chiles , wiped clean, stemmed, seeded, and torn into 1-inch flat pieces
- 5 guajillo chiles , wiped clean, stemmed, seeded, and torn into 1-inch flat pieces
- 6 cascabel chiles , wiped clean, stemmed, seeded, and torn into 1-inch flat pieces
- 2 morita chiles , stemmed
- 1½ cups water
- olive oil or vegetable oil
Spices & Aromatics
- 10 allspice berries
- 4 whole cloves
- ½ teaspoon cumin seeds
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon ground ginger
- 7 garlic cloves
- 1 medium onion , roughly chopped
- 3 bay leaves
- 1 small cinnamon stick
- 1¾ teaspoon Knorr beef bouillon or kosher salt
- ½ cup apple cider or white distilled vinegar
- ¼ cup chile-cooking water
- 2 cups water
Cooking Liquid
- 3½ cups water
- Masa for sealing the pot (masa for corn tortillas)
Broth (Caldillo)
- 1 liter birria cooking liquid
- 650 g roasted tomatoes
- ¾ cup water
- ¼ teaspoon oregano
Instructions
- Cut the beef into 1-½ to 2-inch pieces and lightly score the surface with a knife. Season all sides with salt and refrigerate while preparing the adobo.
- Remove stems and seeds from the ancho, guajillo, and cascabel chiles. Leave the morita chiles whole.
- Heat a little vegetable oil in a pot. Fry the morita chiles until they puff. Add the remaining chiles, cut into smaller pieces, and fry while stirring so they do not burn.
- Add 1-½ cup water, cover, and simmer the chiles until softened, about 20 minutes. Remove from heat and let cool.
- Grind the allspice, cloves, and cumin in a spice grinder (or molcajete) until finely ground.
- Add the onion, garlic, cinnamon stick, bay leaves, salt, marjoram, thyme, oregano, ground ginger, vinegar, and the ground spices to a blender. Blend until smooth.
- Add the softened chiles in batches, alternating with ¼ cup of the chile-cooking water and the 2 cups of water, and blend until the adobo is very smooth and does not need straining.
- Place the beef in a large bowl and pour the adobo over it. Use a glove to coat the meat thoroughly. Cover with plastic wrap and refrigerate overnight.
- Place a steaming rack at the bottom of a large Dutch oven. Add 3-½ cups of water to keep it below the rack. Arrange the marinated meat on top.
- Seal the rim of the pot with masa for tortillas. Place the lid on and press to create an airtight seal.
- Bake at 350°F (180°C) for 3 hours and 15 minutes. Use a knife to break the masa seal, open the pot, and remove the cooked beef. Strain all the cooking juices and set them aside for the caldillo.
- Heat a large skillet or comal over medium-high heat. Roast the whole tomatoes (no oil needed) for 8-12 minutes, turning occasionally, until blistered and soft.
- Or place them on a baking sheet under a hot broiler and roast until blackened in spots, 5-10 minutes per side. Peel the tomatoes and set aside.
- To make the Caldillo (Birria Broth), blend the roasted tomatoes with ¾ cup of water until smooth.
- Pour the strained cooking juices into a medium saucepan, add the blended tomatoes, stir in the oregano, and simmer for about 20 minutes, adjusting the beef bouillon or kosher salt as needed.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
