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Birria de res

Name: Birria de res
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8 servings
Cuisine: MX
Ingredients: 1.5 kg beef chuck and bone-in short ribs, cut into large chunks; 2 tsp salt; 5 dried guajillo chillies, stems and seeds removed; 3 dried ancho chillies, stems and seeds removed; 2 dried chiles de arbol (optional, for heat); 2 ripe tomatoes; 1 white onion, halved; 6 garlic cloves; 3 tbsp apple cider vinegar; 1 tsp each ground cumin, dried oregano and black pepper; 4 cloves; 1 cinnamon stick; 3 bay leaves; 1.5 litres water or beef stock; to serve corn tortillas, Oaxaca cheese, chopped onion, coriander and lime wedges; 500 ml hot water, for soaking the chillies

30m

Prépa

210m

Cuisson

Portions

Moyen

Difficulté

Bœuf mijoté longuement dans une marinade rouge de piments secs et d'épices, servi en bouillon ou en tacos croustillants.

#mexican#jalisco#beef#stew#chillies#tacos#consome

Portions

8portions

Ingrédients

Nutrition

calories560

protein45g

carbs22g

fat32g

fiber4g

Par portion

Étapes

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 guajillo chillies
3 ancho chillies
2 chiles de arbol
500 ml hot water

✅ C'est prêt quand : chillies are soft and pliable

⏱15:00

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 guajillo chillies
3 soaked ancho chillies
2 soaked chiles de arbol
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

✅ C'est prêt quand : 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

5 guajillo chillies
3 ancho chillies
2 chiles de arbol
500 ml hot water

✅ C'est prêt quand : chillies are soft and pliable

⏱15:00

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 guajillo chillies
3 soaked ancho chillies
2 soaked chiles de arbol
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

✅ C'est prêt quand : sauce is smooth with no visible flecks of chile skin

Marinate

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Braise

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shred and skim

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Make the tacos and serve

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History & Culture

The Story Behind the Dish

📍 Jalisco (Guadalajara)📅 Colonial era🌮 MX

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.