Birria de Res (Jalisco Chilli-Braised Beef)
Beef slowly braised in a deep red adobo of dried chillies, spices and vinegar until it falls apart, served in its rich consomé or tucked into crispy, cheese-filled tacos for dunking.
Servings
Ingredients
Nutrition
Per serving
Steps
Toast and soak chillies
Toast the guajillo, ancho and (if using) chile de arbol in a dry pan over medium heat for about 20 seconds per side, until fragrant but not burnt. Cover with the hot water and soak for 15 minutes until soft.
- 5
- 3
- 2
- 500 ml hot water
✅ Done when: chillies are soft and pliable
Make the adobo
Drain the soaked chillies and blend them with the tomatoes, half the onion, the garlic, vinegar, cumin, oregano, black pepper, cloves and 250 ml of the water or stock until completely smooth.
- 5 soaked
- 3 soaked
- 2 soaked
- 2 tomatoes
- 1/2 white onion
- 6 garlic cloves
- 3 tbsp apple cider vinegar
- 1 tsp each cumin, oregano and black pepper
- 4 cloves
- 250 ml water or beef stock
✅ Done when: sauce is smooth with no visible flecks of chile skin
Marinate
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Braise
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Shred and skim
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Make the tacos and serve
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Toast and soak chillies
Toast the guajillo, ancho and (if using) chile de arbol in a dry pan over medium heat for about 20 seconds per side, until fragrant but not burnt. Cover with the hot water and soak for 15 minutes until soft.
- 5
- 3
- 2
- 500 ml hot water
✅ Done when: chillies are soft and pliable
Make the adobo
Drain the soaked chillies and blend them with the tomatoes, half the onion, the garlic, vinegar, cumin, oregano, black pepper, cloves and 250 ml of the water or stock until completely smooth.
- 5 soaked
- 3 soaked
- 2 soaked
- 2 tomatoes
- 1/2 white onion
- 6 garlic cloves
- 3 tbsp apple cider vinegar
- 1 tsp each cumin, oregano and black pepper
- 4 cloves
- 250 ml water or beef stock
✅ Done when: sauce is smooth with no visible flecks of chile skin
Marinate
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Braise
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Shred and skim
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Make the tacos and serve
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The Story Behind the Dish
Birria comes from Jalisco, where it was traditionally made with goat slow-cooked in an underground oven. The name means something like 'a mess' or 'worthless', a joke about the tough meat that turns tender with long cooking.
Beef birria tacos, dipped in consomé and griddled with cheese (quesabirria), became a worldwide food trend in the 2010s, spread by taco trucks in Tijuana and Los Angeles.
⭐ Why It's Famous
Deep, smoky, spicy meat with a cup of rich broth for dunking: few dishes are as satisfying.
💡 Fun Fact
In Jalisco, birria is a famous hangover cure, and many families eat it the morning after a wedding.
Jalisco (Guadalajara)
20.66°N, -103.35°W
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