Birria de Res

The savory warmth of Birria de Res brings the heart of Jalisco to your kitchen. This rich, chile-laced stew features tender beef slowly simmered in a deep, fragrant broth packed with dried chiles, spices, and aromatics. When served with warm tortillas and a ladle of consommé for dipping, it’s the kind of dish that evokes comfort and celebration alike.

Perfect for weekends or family gatherings, this birria recipe is versatile and deeply satisfying. Whether you’re preparing it for a taco night or a sit-down dinner, it’s guaranteed to impress anyone lucky enough to get a bite. The slow-simmered meat absorbs the flavors of guajillo, ancho, and pasilla chiles, creating a bold yet balanced taste experience that’s both comforting and exciting.

Full Recipe:

• 4 dried guajillo chiles

• 3 dried ancho chiles

• 2 dried pasilla chiles

• 3 lbs beef chuck roast, cut into chunks

• 1 lb oxtail or beef shank (optional, for richness)

• 1 white onion, quartered

• 1 bulb garlic, halved crosswise

• 1 large carrot, chopped

• 1 bay leaf

• 1 cinnamon stick

• 1 tsp black peppercorns

• 1 tsp cumin seeds

• 4 cloves

• 1/2 tsp dried thyme

• 1/2 tsp dried marjoram

• 1/2 tsp Mexican oregano

• 2 medium tomatoes

• 1 tbsp apple cider vinegar

• Salt, to taste

• 10–12 corn tortillas

• 1/2 cup chopped white onion, for garnish

• 1/2 cup chopped cilantro, for garnish

• Lime wedges, for serving

Directions:

1. In a dry skillet, toast the guajillo, ancho, and pasilla chiles over medium heat for 1–2 minutes until fragrant. Remove from heat and soak in warm water for 15–20 minutes to soften.

2. In a large pot, combine beef chuck, oxtail (if using), onion, garlic bulb, carrot, bay leaf, cinnamon stick, and salt. Cover with water and bring to a boil. Skim any foam from the surface.

3. Toast the cumin, cloves, and peppercorns in a dry pan for 1–2 minutes, then grind them.

4. Blend the softened chiles with the tomatoes, ground spices, thyme, marjoram, oregano, and vinegar until smooth. Strain the mixture through a sieve.

5. Add the chile paste to the pot with the meat and simmer on low heat for 3 hours, or until the beef is very tender and easily shredded.

6. Remove meat, shred it, and set aside. Strain and reserve the broth.

7. Warm tortillas, dip them in the surface fat of the broth, then cook on a skillet until crispy. Fill with shredded beef, fold, and crisp both sides.

8. Serve with a cup of broth for dipping, topped with chopped onion, cilantro, and a squeeze of lime.

Prep Time: 30 minutes | Cooking Time: 3 hours | Total Time: 3 hours 30 minutes
Kcal: 485 kcal | Servings: 6 servings

Recipe Overview

Rich, bold, and deeply comforting, Birria de Res is one of those dishes that captures your heart (and stomach) from the very first bite. Traditionally hailing from the Mexican state of Jalisco, Birria is a beef stew slowly simmered in a robust blend of dried chiles, spices, and aromatics until the meat becomes melt-in-your-mouth tender. While it was once reserved for holidays, weddings, and special celebrations, Birria has become a viral food phenomenon in recent years—thanks in part to the irresistible allure of Birria tacos dunked into a fiery-red consommé.

But this dish is far more than an internet trend. It’s a cornerstone of regional Mexican cuisine, steeped in history and cultural pride. Whether you serve it as a hearty stew or tucked into a crispy, pan-fried tortilla, Birria de Res is a celebration of slow cooking, deep flavors, and culinary heritage.

History and Origin

The origins of Birria trace back to colonial Mexico, particularly in the state of Jalisco, where the dish was first developed as a way to cook tough cuts of meat—often goat—using a long, slow braise that would break down the fibers and infuse them with flavor. In fact, the word “birria” is said to loosely translate to “mess” or “worthless,” which is somewhat ironic considering how beloved the dish has become.

Originally, goat meat was the protein of choice, especially in the arid regions of Western Mexico where goats were more common than cattle. However, as the recipe traveled and evolved—especially into Northern Mexico and the United States—beef became the popular substitute, particularly chuck roast and oxtail, due to its rich marbling and availability.

Today, Birria is prepared in many forms—from soups to tacos to quesadillas—and is commonly served during weddings, baptisms, and holidays like Christmas and Día de los Muertos. The transition from a traditional family recipe to an international food trend (thanks to platforms like TikTok and Instagram) has only amplified its appeal, bringing this once-regionally confined dish to taco trucks and restaurants around the world.

Variations and Adaptations

While Jalisco-style beef birria is the most widely recognized today, there are numerous regional adaptations worth noting.

In Zacatecas, birria might still feature goat or lamb, with fewer tomatoes in the broth and a more acidic flavor profile due to vinegar or citrus. In Tijuana, where the famed Birria taco dipped in consommé was arguably popularized in its modern form, it’s common to find birria served in tacos that have been crisped up on a griddle, stuffed with cheese (turning it into a quesabirria), and accompanied by a side of consommé for dipping.

Other adaptations include using pork or lamb, and even vegan versions made from jackfruit, mushrooms, or seitan to mimic the texture and soak up the spices. Some recipes are simplified for pressure cookers or Instant Pots, reducing the cook time significantly while still offering a delicious result.

And of course, there are modern fusion takes, like birria ramen, birria grilled cheese, or even birria pizza. It’s proof that a deeply traditional dish can still flex into exciting, modern directions while honoring its roots.

Nutritional Information

Birria de Res isn’t just delicious—it’s also quite nutrient-dense, especially when made from whole, minimally processed ingredients.

A standard serving (about 1.5 cups of stew, including both meat and broth) contains approximately:

• Calories: ~480 kcal

• Protein: ~35g

• Fat: ~30g

• Carbohydrates: ~6g

• Fiber: ~2g

• Iron: ~25% of the RDA

• Vitamin A: High (from the dried chiles)

• Zinc and B12: Rich due to the beef content

It’s a high-protein, low-carb meal that fits well into keto and low-carb lifestyles, particularly when eaten without tortillas. The dried chiles are a powerhouse of antioxidants and vitamin A, while the bone-in cuts like oxtail contribute collagen and other joint-supporting nutrients to the consommé.

To lighten things up, you can trim excess fat after the stew cools and opt for leaner cuts of meat. Still, most of the richness in birria comes from its natural fats and slow-cooked broth, which are also responsible for its unforgettable flavor.

Serving Suggestions and Pairings

While the stew itself is delicious eaten as-is, the serving options for Birria de Res are where things get really fun.

• Birria Tacos (Tacos de Birria): Probably the most popular way to enjoy birria today. Dip corn tortillas in the top layer of consommé (fat and all), griddle them until crispy, then fill with shredded birria, chopped onions, and melty cheese. Serve with a side of consommé for dipping.

• Classic Stew Bowl: Ladle the birria into a bowl, top with chopped onions, cilantro, and a squeeze of lime. Serve with warm corn tortillas on the side.

• Quesabirria: Add a generous helping of cheese before folding the tortilla for an ooey-gooey taco experience.

• Birria Nachos: Layer tortilla chips with cheese, birria, jalapeños, and crema for a next-level party appetizer.

As for drink pairings, go for something that can cut through the richness—Mexican lagers, agua fresca, or even horchata. A tamarind margarita or mezcal cocktail would also complement the smoky chile notes beautifully.

Tips and Tricks for Success

Getting birria right is all about patience, flavor layering, and a few key tricks:

• Toast your chiles and spices. This deepens the flavor and prevents bitterness.

• Strain the chile paste after blending. This removes bits of skin and seeds, resulting in a smoother broth.

• Use bone-in meat. Cuts like oxtail or shank add collagen and depth to the consommé.

• Skim the fat, but don’t toss it all! It’s perfect for crisping up tortillas for tacos.

• Cook low and slow. Birria isn’t a 30-minute weeknight dish; it’s a weekend labor of love that rewards you with unmatched flavor.

• Make ahead. Birria tastes even better the next day as the flavors meld.

Potential Health Benefits

While Birria is undeniably indulgent, it does come with a variety of nutritional and health perks, especially when made at home with whole ingredients.

• Rich in Protein: Great for muscle repair, satiety, and blood sugar stability.

• Anti-inflammatory Properties: Chiles like guajillo and ancho contain capsaicin, which may reduce inflammation.

• Gut Health Boost: Homemade bone broths contain gelatin and amino acids like glutamine, which support gut lining integrity.

• Iron & B-Vitamins: Beef is an excellent source of heme iron, B12, and other essential nutrients that support energy levels and brain health.

In moderation, and when balanced with veggies and whole grains, Birria can be a hearty yet nourishing addition to your culinary rotation.

Conclusion

Birria de Res isn’t just food—it’s a culinary experience, steeped in tradition, flavor, and love. Whether you enjoy it in a rustic bowl with tortillas or folded into a crispy taco and dunked in consommé, birria is a dish that satisfies on every level: flavor, texture, and soul.

It’s also an invitation to slow down and enjoy the process—roasting, blending, simmering—and share something incredibly rich with the people you love. Once you make it, you’ll understand why this dish has endured for generations and continues to spark joy across cultures and kitchens alike.

So go ahead—turn up the heat, toast those chiles, and get simmering. Birria awaits.