Birria de Res

The soul of this dish lies in the deeply flavorful adobo – a paste made from dried chiles, toasted spices, and roasted tomatoes that infuse the beef with smoky, savory, and slightly tangy notes. As it simmers for hours, the meat becomes tender enough to shred with a spoon, soaking up every bit of that magical consommé.

Birria de Res is a labor of love, often reserved for special occasions in Mexican homes. But with this recipe, you can bring the warmth of Jalisco right into your kitchen any day of the week. Whether enjoyed in a bowl or stuffed into tacos with all the fixings, this dish is a true celebration of flavor and culture.

Full recipe:

Ingredients:

Adobo Paste:

• 10 dried guajillo chiles

• 10 dried ancho chiles

• 3 tbsp sesame seeds

• 1 tbsp black peppercorns

• 1 tsp whole cloves (or 1/2 tsp ground cloves)

• 4 cloves garlic

• 2 roma tomatoes, halved

• 1 cinnamon stick (or 1 tsp ground cinnamon)

• 4 tsp dried thyme

• 4 tsp Mexican oregano (or regular oregano)

• 2 tsp ground ginger

• 1 tsp ground cumin

• 1/4 cup distilled white vinegar

• Water (as needed for blending)

Birria:

• 5–6 lbs beef chuck roast

• 2 tbsp kosher salt

• 1 tsp ground black pepper

• 2 tbsp vegetable oil

• 1 white onion, quartered

• 4 cloves garlic

• 3 bay leaves

• 2 cups water or beef broth

Toppings:

• 1 cup chopped cilantro

• 1 medium white onion, diced

• Pickled red onions (optional)

• Fresh lime wedges (optional)

Directions:

1. Prepare the Dried Chiles: Remove stems and seeds from guajillo and ancho chiles. Break them into pieces and boil in water. Simmer for 15 minutes, then drain and reserve 1 cup of the soaking liquid.

2. Toast Spices: In a skillet, toast sesame seeds, peppercorns, and cloves until fragrant and golden.

3. Make the Adobo: In a blender, combine the toasted spices, chiles, garlic, tomatoes, cinnamon, thyme, oregano, ginger, cumin, vinegar, and reserved soaking liquid. Blend into a smooth, thick paste. Add water as needed to thin. (Strain if necessary.)

4. Sear the Beef: Season beef chuck with salt and pepper. In a Dutch oven, sear in batches with oil until browned.

5. Build the Stew: Return beef to pot. Add onion, garlic, bay leaves, and adobo paste. Pour in enough water or broth to cover meat by 1 inch.

6. Oven Method: Cover and roast at 375°F (190°C) for 4 hours until meat is fork-tender.
   OR
   Stovetop Method: Bring to boil, then simmer covered for 4 hours.

7. Shred & Finish: Remove meat, shred with forks. Return to pot with consommé. Add broth to thin if needed.

8. Serve: Spoon into bowls with cilantro, diced onion, pickled onions, and a splash of lime juice.

Prep Time: 30 minutes | Cooking Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 479 kcal | Servings: 6–8 servings

What Sets This Birria Recipe Apart

This Birria de Res recipe is not a shortcut or fusion adaptation. It’s a scratch-made experience rooted in traditional methods. One of the standout elements is the homemade adobo paste, crafted from a thoughtfully selected blend of guajillo and ancho chiles, toasted sesame seeds, peppercorns, cloves, roasted tomatoes, and warm spices. The use of fresh ingredients and a step that includes toasting spices ensures that the depth of flavor isn’t just heat-forward but also layered with earthy, smoky, sweet, and tangy notes.

Unlike some modern adaptations that skip to canned or pre-packaged spice blends, this recipe keeps it real—honoring the foundational flavors of the region. It’s a labor of love that rewards your patience with rich complexity and tender meat that practically melts in your mouth. The birria broth—called consommé—is a highlight on its own: savory, fragrant, and so good it’s drinkable. Whether you’re ladling it over rice, serving it in bowls, or dunking tacos into it, the consommé brings life to every bite.

Flexibility in Cooking Methods

One of the recipe’s strengths is its versatility when it comes to cooking methods. It provides three approaches—oven, stovetop, and Instant Pot—to cater to different kitchen setups and time constraints.

The oven-braised method is preferred for its even heat distribution and slow development of flavor. After about four hours at 375°F, the beef becomes fall-apart tender while absorbing all the flavors from the adobo and aromatics. This technique replicates the old-world method of clay-pot slow cooking over wood-fired ovens, which is traditionally how birria would be made in Jalisco.

The stovetop method follows a similar principle but requires more attention to maintain a steady simmer. It’s ideal for those who may not have a Dutch oven or prefer not to use their oven for extended periods.

For a modern kitchen twist, the Instant Pot version brings the cook time down to just 45 minutes under high pressure. Although the texture and depth of flavor might differ slightly due to the shorter cook time, it still offers a delicious alternative for those short on time.

Adobo: The Flavor Foundation

The adobo used in this birria is not just a sauce—it’s the soul of the dish. Built from toasted dried chiles, seeds, and spices, this paste is a carefully balanced combination of smoky, earthy, nutty, and tangy elements. Guajillo chiles provide sweetness and subtle heat, while ancho chiles add deeper, raisin-like tones. The sesame seeds and cloves introduce an unexpected nutty and warming note that elevates the entire dish.

Roasting fresh tomatoes before blending enhances their natural sweetness, which balances the bitterness that can sometimes come from over-soaked chiles. Meanwhile, vinegar adds the necessary acidity to cut through the richness of the beef and meld all the flavors together.

This custom adobo is blended into a thick, luxurious paste and is what infuses the beef and consommé with that signature birria flavor. It’s not uncommon for people to compare the process to crafting a fine sauce—it takes time, effort, and a bit of practice to get it just right, but the results are unforgettable.

The Beef: Choosing the Right Cut

Traditionally, birria is made using meats that benefit from long, slow braising, such as goat or lamb. However, beef—especially chuck roast—is now commonly used due to its availability and high marbling. Chuck roast is perfect for this recipe because its connective tissues break down beautifully over time, resulting in soft, succulent shreds that soak up the rich broth.

This recipe calls for 5–6 pounds of beef, which may seem like a lot, but it’s ideal for feeding a crowd or ensuring you have leftovers. And with birria, leftovers are gold—arguably even more flavorful the next day as the consommé continues to develop.

For those looking to experiment or adapt, beef shank, brisket, or short ribs can be used for a slightly different texture and flavor. Lamb shoulder or leg also works well if you want to move closer to the traditional origins.

Consommé: The Liquid Gold

One of the most defining features of birria is its consommé—the rich, intensely flavored broth that develops during cooking. Unlike standard stews or soups, consommé isn’t just a byproduct of the meat’s juices. It’s infused with the adobo, the natural fats from the beef, and the sweetness of onion and garlic. It’s velvety, reddish-brown, and bold, perfect for sipping on its own or spooning over rice.

Many people now associate birria with the trending taco version, where tortillas are dipped in the consommé before frying, creating a crispy, flavor-packed shell that contrasts perfectly with the tender meat. Whether served traditionally in a bowl or adapted into tacos, quesadillas, or even ramen, the consommé brings unparalleled richness and umami to every dish.

If your broth ends up thicker than desired after cooking, adding a bit of extra beef broth or water helps adjust the consistency. It’s also important to season thoughtfully at the end, as flavors intensify during long braising times.

Serving Suggestions and Customizations

The final dish is a celebration of texture and flavor. When plated as a stew, Birria de Res is topped with freshly diced white onion, chopped cilantro, and (optionally) pickled red onions and lime wedges. These garnishes not only add brightness but also balance out the richness of the consommé.

Beyond the classic bowl presentation, this beef is the foundation for numerous Mexican street-food favorites:

• Birria Tacos: Tortillas stuffed with birria meat, dipped in consommé, then pan-fried until crispy.

• Quesabirria: A cheese-filled version of the taco that oozes with melted goodness.

• Birria Ramen: A fusion hit where ramen noodles are served in the consommé, topped with birria.

• Birria Nachos or Fries: A modern twist, perfect for entertaining or casual meals.

The versatility of birria makes it a culinary chameleon. It can be dressed up for elegant dinners or dressed down for casual gatherings. Its deep flavor and satisfying nature make it a hit in virtually every form.

Storing and Reheating Tips

Birria de Res stores exceptionally well, making it perfect for meal prep or next-day leftovers. Once cooled, it can be refrigerated in an airtight container for 3–4 days. If you’re making a large batch, it also freezes beautifully for up to 3 months. When reheating, it’s best to do so gently on the stovetop to maintain moisture and texture, but the microwave can also be used if needed.

Be sure to store the meat and consommé together or side-by-side to retain the maximum flavor when reheated. As with many braised dishes, birria actually tastes better the next day, making it an ideal make-ahead option.

Conclusion: A Celebration of Flavor, Tradition, and Comfort

Birria de Res is more than a recipe—it’s a heartfelt experience rooted in Mexican heritage and elevated by bold, handmade flavors. From the deeply layered adobo paste to the fall-apart tender beef and drinkable consommé, every step of the cooking process honors the traditions of slow food and home-style cooking.

This version stays true to its roots while embracing modern cooking conveniences like the Instant Pot, making it accessible to both seasoned chefs and curious beginners. Whether you’re serving it in bowls to enjoy with a spoon, transforming it into crispy tacos for dipping, or trying creative fusion formats, birria is a timeless recipe that brings people together.

And in every bite, you’ll taste history, love, and a whole lot of flavor.