Authentic Birria (Birria de Res)
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5
24 reviews
Excellent
Authentic Birria (Birria de Res)
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Authentic Birria de Res is a slow-cooked Mexican beef stew featuring a richly spiced adobo paste made from dried guajillo and ancho chiles, sesame seeds, peppercorns, cloves, and aromatic spices blended with vinegar. The beef chuck roast is marinated and cooked with this paste along with onions, garlic, and bay leaves until tender and flavorful. It is traditionally served with chopped cilantro and onions, with optional pickled red onion.
Description
The recipe for Authentic Birria begins by preparing an adobo paste with toasted spices such as sesame seeds, black peppercorns, cloves, garlic, tomatoes, cinnamon, thyme, oregano, ginger, ground cumin, dried chiles soaked and blended with vinegar for tang and depth. The resulting paste is smooth and thick, infused with smoky and warm spice notes.
Beef chuck roast is seasoned with salt and pepper, then cooked in this adobo paste along with quartered onion, garlic cloves, and bay leaves. It is typically cooked in the oven at 375°F or stovetop until the meat is very tender and infused with the complex adobo flavors. The cooking liquid creates a rich broth, perfect for serving as a stew or in tacos.
Birria is traditionally paired with chopped fresh cilantro and onions to balance the hearty meat. Optional pickled red onions add a bright contrast. The recipe references using goat or lamb as alternative meats and mentions that beef shank or short ribs can be used, specifying portion and weight guidance.
To maintain a balanced flavor, the adobo is thinned with water instead of the soaking liquid which can add bitterness. The careful spice blend and cooking method yield a deeply savory and aromatic dish integral to Mexican cuisine.
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Ingredients
Adobo Paste
- 10 guajillo chile dried
- 10 ancho chile dried
- 3 tbsp sesame seeds
- 1 tbsp black peppercorns
- 1 tsp clove or 1/2 tsp ground cloves, whole
- 4 cloves garlic
- 2 Roma tomato plum tomatoes halved
- 1 cinnamon stick or 1 teaspoon ground cinnamon powder, 4-inch, broken
- 4 tsp thyme dried
- 4 tsp Mexican oregano or regular oregano
- 2 tsp ground ginger
- 1 tsp cumin ground
- 1/4 cup white vinegar distilled
Birria
- 5-6 lbs beef chuck roast (See Note 1)
- 2 tbsp kosher salt
- 1 tsp black pepper ground
- 2 tbsp vegetable oil
- adobo paste (see above)
- 1 white onion peeled and cut into quarters
- 4 cloves garlic
- 3 bay leaf
- 2 cups water or beef broth
Serving
- 1 cup cilantro chopped
- 1 white onion diced, medium
- red onion optional, pickled
Instructions
Adobo Paste
- Remove stems and seeds from dried chiles and break into pieces. Transfer dried chiles to a large saucepan and cover with water. Bring to a boil, cover and lower heat to simmer for 15 minutes. Drain and set chiles aside. Reserve 1 cup soaking liquid.
- In a skillet over medium-high heat toast the sesame seeds, peppercorns and cloves. Sesame seeds should be a light brown and spices aromatic.
- Transfer toasted seeds and spices, garlic, tomatoes, cinnamon stick, thyme, oregano, ginger and cumin, drained chiles, 1 cup soaking liquid and vinegar to a blender and puree. Add water as needed for a smooth, thick paste consistency (See Note 2). Strain through a sieve and discard any debris if needed (I use a Vitamix that does a great job, so no need to strain).
Birria (3 Methods)
Oven Cooking Option
- Preheat oven to 375°F. This can be made on the stovetop as well (see below), but I feel the oven method works better for a more even cooking.
- Season beef all over liberally with salt and pepper. Sear meat all over in a Dutch oven with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.
- Place all the beef back into the pot. Add the onion, garlic cloves and bay leaves to the seared beef. Pour in the adobo paste, and cover with water by 1 inch. Place in lower rack of oven and cook for 4 hours until the meat is fall-apart tender.
- Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks. Add 2 cups water or beef broth to cooking pot and stir if needed to thin it down to broth consistency after cooking 4 hours. Add the meat back into the consommé in Dutch and serve as a stew in bowls. Top with diced onion and chopped cilantro.
Stovetop
- Season beef all over liberally with salt and pepper. Sear meat all over in a Dutch oven with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.
- Place all the beef back into the pot. Add the onion, garlic cloves and bay leaves to the seared beef. Pour in the adobo paste, and cover with water by 1 inch. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 4 hours until the meat is fall-apart tender.
- Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks. Add 2 cups water or beef broth to cooking pot and stir if needed to thin it down to broth consistency after cooking 4 hours. Add the meat back into the consommé in Dutch and serve as a stew in bowls. Top with diced onion and chopped cilantro.
Instant Pot Option
- Set to Saute setting. Season beef all over liberally with salt and pepper. Sear meat all over with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.
- Place all seared meat into the Instant Pot along with onion, garlic cloves and bay leaves. Pour in the adobo paste, and cover with water by 1 inch. Cook on Meat/Stew setting, High, for 45 minutes. Allow for Natural steam release. If you prefer a Slow Cooker method, cook on High for 4 hours or until meat is easily shredded.
- Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks. Add 2 cups water or beef broth to cooking pot and stir if needed to thin it down to broth consistency after cooking 4 hours. Add the meat back into the consommé in Instant Pot and serve as a stew in bowls. Top with diced onion and chopped cilantro.
Notes
- Birria traditionally uses goat or lamb but beef chuck, shanks, or short ribs can be substituted; for beef short ribs, use about 8 pounds.
- Thin the adobo paste with water rather than soaking liquid to avoid bitterness.
- Serve birria with chopped cilantro and diced white onion; pickled red onion is optional for added acidity.
Nutrition Information
Show Details
Calories
479kcal
(24%)
Carbohydrates
28g
(9%)
Protein
41g
(82%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
130mg
(43%)
Sodium
1352mg
(56%)
Potassium
1360mg
(29%)
Fiber
11g
(44%)
Sugar
14g
(28%)
Vitamin A
10288IU
(206%)
Vitamin C
13mg
(14%)
Calcium
111mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 41g | 82% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 1352mg | 56% |
| Potassium | 1360mg | 29% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
| Vitamin A | 10288IU | 206% |
| Vitamin C | 13mg | 14% |
| Calcium | 111mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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