Birria de Res Recipe: Jalisco’s Soulful Stew Turned Street Legend
A traditional Jalisco-style Birria de Res Recipe made with tender beef simmered in a rich red chile broth. Mild–medium heat, deep flavor, and perfect for bowls, tacos, or dipping.
Ingredients
- For the Beef
- 3 lbs beef chuck roast cut into large chunks
- 1 lb beef shank optional for richness
- 1 teaspoon salt
- 1 teaspoon black pepper
- For the Chile Base
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 2 dried pasilla chiles
- 1 medium white onion
- 5 garlic cloves
- 2 Roma tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 4 whole cloves
- 2 bay leaves
- 1 teaspoon apple cider vinegar
- 3 cups beef broth
- For Cooking
- 4 additional cups beef broth or water
- Salt to taste
- For Serving
- Warm corn tortillas
- Chopped white onion
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Chiles
- Simmer guajillo, ancho, and pasilla chiles until soft and pliable. Drain.
- Make the Marinade
- Blend softened chiles, onion, garlic, tomatoes, vinegar, spices, and broth until completely smooth.
- Season the Beef
- Dry the beef with paper towels. Sprinkle evenly with salt and pepper.
- Marinate
- Place beef in Dutch oven. Pour marinade over top. Add bay leaves. Marinate at least 30 minutes.
- Slow Simmer
- Add broth until beef is mostly submerged. Bring to a gentle simmer. Cover and cook 2.5–3 hours until fork-tender.
- Finish and Adjust
- Taste the consommé. Add salt if needed. Skim fat lightly if preferred.
- Serve
- Serve birria as a stew or shred beef for tacos.