Birria de Res
Also called Birria Tatemada or Consomé de Res, this is a traditional Mexican stew from Jalisco. Beef is braised for hours in a rich adobo made from dried chiles, tomatoes, and warm spices until it is fall apart tender. The result is a deep red consomé full of flavor and shredded beef that can be served as a stew or used for birria tacos. It is hearty, complex, and deeply comforting.
This recipe makes about 8 servings. Total time is 4 hours, with most of it hands off simmering. The key is toasting and rehydrating dried chiles for the adobo, then slow cooking the beef until it shreds easily. You get two components: the tender beef and the flavorful consomé broth for dipping or sipping.
Why This Recipe Works
Birria is about layers of flavor. Dried guajillo and ancho chiles give body, color, and a mild, fruity heat. Chipotle in adobo adds smoke. Toasting the chiles and spices blooms their oils before blending, which makes the broth more aromatic. Browning the beef first creates fond in the pot that dissolves into the consomé and adds depth.
Chuck roast and short ribs are the best cuts because they have enough fat and collagen to break down during the long cook time. The collagen turns to gelatin and gives the broth body. Lean cuts like sirloin will dry out and not give you a rich consomé.
The long, slow simmer is non negotiable. This is not a 30 minute dish. Low heat breaks down the tough muscle fibers and melds the spices. The meat should be tender enough to shred with a fork. If it is still tough, it needs more time.
Ingredients
Serves 6 to 8
For the Beef
Beef Chuck Roast: 3 pounds, cut into 4 inch chunks. Chuck has good marbling and becomes tender when braised. Trim large pieces of hard fat but leave some for flavor.
Beef Short Ribs: 1 pound, bone in. The bones add richness to the broth. You can use all chuck if you cannot find short ribs, but the flavor is better with both.
Salt: 2 teaspoons kosher salt, divided. Salt the meat early so it seasons throughout.
Black Pepper: 1 teaspoon freshly ground.
Oil: 2 tablespoons vegetable oil or lard. Lard is traditional and adds flavor.
For the Chile Adobo
Dried Guajillo Chiles: 4 large. These are mild and give the birria its signature red color. Stem and seed them.
Dried Ancho Chiles: 3 large. Anchos are dried poblanos. They add sweetness and depth. Stem and seed them.
Chipotle Chiles in Adobo: 2 chiles plus 1 tablespoon adobo sauce from the can. This adds heat and smoke. Use less if you want it mild.
White Onion: 1 medium, quartered. Half goes in the adobo, half is for serving.
Garlic: 6 cloves, peeled.
Roma Tomatoes: 2 large. Roasting them adds sweetness and acidity.
Beef Broth: 1 cup for blending. The rest goes in the pot later.
For the Consomé
Beef Broth: 5 more cups, for a total of 6 cups. Use low sodium so you can control the salt. Homemade is best if you have it.
Bay Leaves: 2.
Ground Cumin: 1 teaspoon.
Mexican Oregano: 1 teaspoon. Mexican oregano is different from Italian. If you only have Italian, use ¾ teaspoon.
Ground Cinnamon: ½ teaspoon. Just a hint adds warmth without tasting like dessert.
Ground Cloves: ¼ teaspoon. Cloves are strong, so use a light hand.
Apple Cider Vinegar: 2 tablespoons. Acid balances the rich broth and brightens the flavor.
Additional Salt: To taste, about 1 teaspoon more after cooking.
For Serving
White Onion: ½ cup, finely diced. Raw onion adds bite and freshness.
Fresh Cilantro: ½ cup, chopped.
Limes: 2, cut into wedges. Lime juice cuts the richness of the broth.
Corn Tortillas: For birria tacos, if desired.
Oaxaca Cheese or Mozzarella: For quesabirria tacos, if desired.
Equipment You Need
Large Dutch oven or heavy pot with lid, at least 6 quarts
Skillet for toasting chiles
Blender or food processor
Fine mesh strainer
Tongs
Ladle
Step by Step Instructions
Prep the Chiles and Vegetables
Heat a dry skillet over medium heat. Toast the stemmed and seeded guajillo and ancho chiles for 20 to 30 seconds per side. They should become fragrant and pliable, not burnt. Burnt chiles taste bitter. Transfer to a bowl and cover with hot water. Soak for 15 minutes until soft.
In the same skillet, place the 2 tomatoes and half the quartered onion, cut side down. Char for 4 to 5 minutes until blackened in spots. Turn and char the other sides. You want some blackening because it adds flavor. Add the 6 garlic cloves in the last 2 minutes to toast lightly.
Brown the Beef
Pat the beef chuck and short ribs very dry with paper towels. Season all over with 1 teaspoon salt and 1 teaspoon black pepper.
Heat the Dutch oven over medium high heat. Add 2 tablespoons oil or lard. When hot, add the beef in batches so you do not crowd the pan. Sear 3 to 4 minutes per side until deeply browned. The browning is important for flavor. Transfer browned meat to a plate.
Make the Adobo
Drain the soaked chiles, reserving the soaking liquid if you want extra chile flavor. In a blender, combine the softened chiles, charred tomatoes, charred onion, toasted garlic, 2 chipotle chiles with 1 tablespoon adobo sauce, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon cinnamon, ¼ teaspoon cloves, and 1 cup beef broth. Blend until very smooth, 1 to 2 minutes. Add a splash of the chile soaking liquid if needed to get it moving.
Pour the adobo through a fine mesh strainer into a bowl to remove any bits of skin or seeds. This step gives you a smooth, velvety consomé. Use a spoon to press the liquid through. Discard the solids.
Braise the Beef
Pour a splash of broth into the hot Dutch oven and scrape up all the browned bits from the bottom. Those bits are flavor. Return all the browned beef to the pot. Pour the strained adobo over the meat. Add the remaining 5 cups beef broth, 2 bay leaves, 2 tablespoons apple cider vinegar, and the remaining 1 teaspoon salt.
The liquid should just cover the meat. If not, add a little water. Bring to a boil, then reduce heat to low. Cover and simmer for 3 to 3.5 hours. Check every hour. The broth should be at a gentle simmer, not a hard boil. After 2 hours, flip the meat pieces.
The birria is done when the beef shreds easily with a fork and the short rib meat pulls away from the bone. If it is still tough, give it 30 more minutes and check again. Time depends on the size of your chunks and your stove.
Shred the Beef and Finish the Consomé
Use tongs to transfer the beef and short ribs to a cutting board. Let cool 5 minutes. Remove and discard bay leaves. Skim some fat from the surface of the broth if desired, but leave a little. The red fat is flavorful and traditional.
Shred the beef with two forks, discarding any large pieces of fat or gristle. Remove the short rib bones. Return the shredded beef to the pot and stir into the consomé. Taste and add more salt if needed. The broth should be deeply savory with a balanced heat.
Serve
Ladle the birria into bowls, making sure each gets plenty of broth and meat. Top with diced white onion and chopped cilantro. Serve with lime wedges on the side. The lime juice is not optional. It brightens the whole dish.
To make birria tacos, also called quesabirria, dip corn tortillas in the red fat on top of the consomé, then fry them on a griddle. Add cheese and shredded beef, fold, and cook until crispy. Serve with a small cup of the consomé for dipping.
Expert Tips for the Best Birria
Toast, Do Not Burn: Chiles and spices turn bitter if burnt. Toast over medium heat and keep them moving. If you see smoke, the pan is too hot.
Strain the Adobo: Blending does not break down every bit of skin. Straining gives you a silky broth without gritty texture.
Use Bone In Meat: Bones add body and flavor to the consomé. If you only use boneless chuck, add a beef bone or oxtail to the pot and remove it before serving.
Skim or Not: The red fat layer on top is called grasa. It is traditional and used for dipping tortillas. If you want a lighter broth, skim most of it off and save it for frying tacos.
Low and Slow: Keep the simmer gentle. A hard boil will make the meat stringy and the broth cloudy. You should see a few bubbles, not a rolling boil.
Season at the End: The broth reduces as it cooks, which concentrates salt. Wait until the end to do the final salt adjustment so you do not oversalt.
Recipe Variations
Birria de Chivo: The original birria is made with goat. Use 4 pounds bone in goat meat and follow the same method. Goat has a stronger flavor that stands up well to the chiles.
Chicken Birria: Use 3 pounds bone in chicken thighs and legs. Reduce the braise time to 45 minutes to 1 hour. Chicken will not give you as rich a consomé, but it is faster.
Instant Pot: Brown the meat and make the adobo as directed using the sauté function. Add everything to the pot, seal, and cook on high pressure for 45 minutes. Let pressure release naturally for 15 minutes. Shred and serve.
Spicier: Add 2 to 3 dried arbol chiles to the soaking chiles. Arbols bring heat without much flavor change.
Less Smoky: Omit the chipotle in adobo if you do not like smoke. Add an extra ancho for body.
Make Ahead and Storage
Birria tastes better the next day. The flavors meld and the fat rises to the top, making it easy to remove if you want. Cool completely, then store in the refrigerator for up to 5 days. Reheat gently on the stove.
To freeze, let it cool and store in freezer containers for up to 3 months. Thaw overnight in the fridge. The consomé may separate a little, but it will come back together when heated.
You can also freeze just the shredded beef without much broth. Use it for tacos later and make a quick consomé with broth and some of the reserved grasa.
Troubleshooting
Broth Is Bitter: You likely burned the chiles or spices when toasting. There is no fix. Next time, toast on lower heat and watch carefully. A pinch of sugar can help balance, but it will not remove bitterness.
Broth Is Bland: It needs more salt, acid, or time. Add salt ½ teaspoon at a time, add another splash of vinegar, or simmer 20 minutes uncovered to reduce and concentrate.
Meat Is Tough: It needs to cook longer. Keep simmering until a fork slides in easily. If the liquid is low, add hot broth or water.
Broth Is Greasy: Chill the birria overnight. The fat will solidify on top and you can lift it off in a sheet. Save it for frying tacos.
Too Spicy: Remove the chipotles next time and use fewer guajillos. To fix a batch, add more broth, a peeled potato to simmer and absorb heat, or serve with sour cream and extra lime.
Frequently Asked Questions
Can I use chili powder instead of dried chiles?
You can in a pinch, but the flavor will not be the same. Use ¼ cup chili powder, preferably a mix that is not mostly salt. Bloom it in oil with the spices before adding liquid. The depth from whole dried chiles is hard to replicate.
What cut of beef is best?
Chuck roast is ideal because it has fat and collagen. Short ribs add flavor from the bone. Brisket also works but takes longer. Avoid lean cuts like round or sirloin. They will be dry.
Can I make it in a slow cooker?
Yes. Brown the meat and make the adobo on the stove, then transfer everything to a slow cooker. Cook on low for 8 to 9 hours or high for 5 to 6 hours. The broth will be thinner because less evaporation occurs. Simmer it uncovered for 20 minutes at the end if needed.
Is birria the same as barbacoa?
They are similar. Both are slow cooked, shredded meats. Barbacoa is often steam cooked in an underground pit and uses different chiles. Birria is always braised in a chile broth and served with consomé. Regional versions vary.
Why is my consomé not red?
You may have used old chiles that lost color, or you did not use enough. Guajillos give the red color. Make sure to strain the adobo so the color is not trapped in the solids. A little tomato paste can deepen color if needed.
Serving Suggestions
Serve birria as a stew with warm corn tortillas on the side for dipping. Add a simple radish and cucumber salad for crunch. For drinks, agua fresca, Mexican Coke, or a light lager balances the richness.
For a full birria taco spread, set out warmed tortillas, the shredded beef, consomé in small cups for dipping, diced onion, cilantro, lime wedges, and Oaxaca cheese. Let people dip tortillas in the grasa and build their own quesabirria. The tacos should be crispy on the outside and juicy inside.
Final Thoughts
Birria de Res is a project, but the process is straightforward and the payoff is huge. Toasting chiles, braising meat, and simmering a broth is not hard. It just takes time. The result is a dish with deep, layered flavor that you cannot get from a shortcut. Make it once for a weekend dinner and you will have leftovers for tacos all week. Once you taste homemade consomé, the restaurant version will not compare.