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Authentic Birria (Birria de Res)

Hailing from the Mexican state of Jalisco, Birria, also known as Birria de res (beef stew), is a rich, tender chili pepper-based meat adobo.

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 12
Calories: 479 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

Adobo Paste
  • 10 dried guajillo chiles
  • 10 dried ancho chiles
  • 3 tbsp sesame seeds
  • 1 tbsp black peppercorns
  • 1 tsp whole cloves or 1/2 tsp ground cloves
  • 4 cloves garlic
  • 2 Roma plum tomatoes halved
  • 1 4-inch cinnamon stick (broken) (or 1 teaspoon ground cinnamon powder)
  • 4 tsp dried thyme
  • 4 tsp Mexican oregano or regular oregano
  • 2 tsp ground ginger
  • 1 tsp ground cumin
  • 1/4 cup distilled white vinegar
Birria
  • 5-6 lbs beef chuck roast (See Note 1)
  • 2 tbsp kosher salt
  • 1 tsp ground black pepper
  • 2 tbsp vegetable oil
  • adobo paste (see above)
  • 1 white onion peeled and cut into quarters
  • 4 cloves garlic
  • 3 bay leaves
  • 2 cups water or beef broth
Serving
  • 1 cup cilantro chopped
  • 1 medium white onion diced
  • pickled red onions optional

Instructions

Adobo Paste
    Cup of Yum
  1. 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.
  2. In a skillet over medium-high heat toast the sesame seeds, peppercorns and cloves. Sesame seeds should be a light brown and spices aromatic.
  3. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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 is traditionally made with goat or lamb. Some recipes use beef, chicken or pork. Beef shank or short ribs work well too. If using beef short ribs, purchase 8 pounds total weight. For lamb, loin chops, leg or shoulder are great.
  • Thin with water, not the soaking liquid, as I find it gets too bitter.

Nutrition Information

Calories 479kcal (24%) Carbohydrates 28g (9%) Protein 41g (82%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 130mg (43%) Sodium 1352mg (56%) Potassium 1360mg (39%) 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

% 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.