Pin it
This authentic Mexican birria de res brings the rich flavors of Jalisco right to your kitchen. The aroma of tender beef simmering with smoky chiles and warming spices fills your home with pure comfort. Whether you're ladling it into bowls as a hearty stew or creating crispy cheesy tacos it's guaranteed to become a family favorite.
A Special Recipe
While traditionally made with goat our beef version makes this classic more approachable while keeping all those incredible flavors. The slow cooking method ensures the meat becomes perfectly tender while developing deep rich taste. I love how versatile it is whether we're enjoying bowls of stew or making crispy tacos for taco night.
Your Shopping List
- 3-4 pounds beef chuck roast: Look for nice marbling throughout cut into 2-inch chunks for even cooking.
- Dried chiles: 3 guajillo 2 ancho and 2 arbol chiles remove seeds and stems for best flavor.
- Fresh aromatics: 4 whole garlic cloves 1 large onion 2 ripe tomatoes create sauce base.
- Spice blend: 1 tablespoon Mexican oregano 1 teaspoon cumin 1 cinnamon stick 2 whole cloves 1 teaspoon ginger 2 bay leaves salt and pepper to taste.
- Liquids: 4 cups low-sodium beef broth 2 tablespoons apple cider vinegar helps tenderize meat.
Step-by-Step Instructions
- Start with Your Chiles
- Remove seeds from guajillo ancho and arbol chiles. Simmer them in pot of water over medium heat for 15 minutes until they're soft and pliable.
- Char Your Vegetables
- Place tomatoes onion and garlic on baking sheet under broiler for 4-6 minutes watching closely until they get nice char marks.
- Create Your Sauce
- Add softened chiles with 1 cup soaking water to blender. Add charred vegetables broth vinegar and all spices except bay leaves. Blend until completely smooth.
- Begin the Slow Cook
- Put beef chunks in slow cooker pour sauce over top add bay leaves and stir gently. Cover and cook low 8-9 hours or high 4-5 hours until meat shreds easily.
- Finish the Dish
- Take out meat shred with two forks then return to sauce. Remove bay leaves give everything good stir let flavors meld.
Tips for Success
Dutch oven works great too just sear meat first for extra flavor. Make sauce night before saves time next day. Adjust heat level by changing number of arbol chiles. If meat resists shredding let it cook longer it will get there.
Serving Ideas
Enjoy birria as traditional stew topped with fresh onions cilantro and lime. For amazing quesabirria tacos dip tortillas in that rich sauce fill with meat and cheese then grill until crispy. Try it over nachos topped with melted cheese for game day perfection.
Pin it
Frequently Asked Questions
- → Why use three different types of chiles?
Each chile adds distinct flavor: guajillo provides earthy sweetness, ancho adds rich smokiness, and arbol brings heat. Together they create the signature complex birria flavor.
- → Why soak and simmer the dried chiles?
Soaking softens the tough dried chiles and makes them easier to blend into a smooth sauce. The soaking liquid also adds depth to the final sauce.
- → Can I reduce the heat level?
Yes, the arbol chiles provide most of the heat. Reduce or omit them while keeping the guajillo and ancho chiles for flavor without compromising the dish's authenticity.
- → How do I know when the meat is done?
The meat should easily shred with a fork. If it's still tough, continue cooking. The longer cooking time helps break down connective tissues for tender meat.
- → Why roast the vegetables?
Broiling tomatoes, onion, and garlic adds charred flavor depth. This step caramelizes natural sugars and adds complexity to the sauce.
Conclusion
This authentic Mexican birria combines tender beef chuck with a rich sauce made from three types of chiles and warming spices. Slow-cooked until the meat falls apart, it's perfect for traditional stew or modern birria tacos.