Birria de Res Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Slow Cooker Time
8 hrs
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Total Time
8 hrs 45 mins
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Servings
8
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Calories
461 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Birria de Res Recipe
Description
Birria de Res Recipe combines beef chuck roast with aromatic herbs such as marjoram, mint, oregano, and bay leaves, simmered gently in water and seasonings until the meat is tender and shreddable. The accompanying red chile sauce is prepared separately by softening guajillo and optional ancho chiles with garlic and onion, then blending into a smooth sauce that enriches the slow-cooked broth. The shredded beef is returned to the broth, creating a flavorful stew base.
The texture of the meat is tender, and the broth carries a balanced blend of earthy and mildly spicy flavors from the chiles and herbs. Serving the birria in corn tortillas with toppings like white onion, cilantro, radish, and lime wedges creates a layered taste experience. Optional shredded cheeses like Chihuahua or Monterey Jack can be added for quesatacos.
The recipe suggests keeping cooked tacos warm in the oven during assembly. The red chile sauce can be made ahead and stored refrigerated or frozen, enhancing convenience. Leftovers keep well refrigerated or frozen and can be repurposed into other dishes such as birria flautas or ramen. Nutritional info excludes toppings or tortillas, focusing on the stew itself.
Ingredients
- 8 cups water
- 4 pounds beef chuck roast boneless, or beef shank
- 1/2 onion
- 8 garlic cloves
- 1 tablespoon salt
- 1/2 tablespoon black peppercorns
- 3 bay leaf
- 1/2 teaspoon oregano dried
- 2 prigs marjoram
- 1 prig mint
- 2 prings thyme optional
Red Chile Sauce
- 8 guajillo chile or California chile or New Mexico chile
- 2 ancho chile optional
- 3 garlic cloves
- 1/4 onion
- 5 cups water
- 2 teaspoons salt
Toppings
- onion white, chopped
- cilantro chopped
- radish chopped
- lime wedges
Tacos
- yellow corn tortillas
- Chihuahua cheese shredded (optional for quesatacos, or Oaxaca or Monterey jack cheese
Instructions
- In a slow cooker add water, beef chunks (cut into 4-inch cubes), onion, garlic, salt, black peppercorns, bay leaves, oregano, marjoram, mint, and thyme (if using).
- Cook on low for 8 to 10 hours.
- Remove the beef and shred the meat and discard fat pieces. Season to taste. Place shredded meat back in the slow cooker with beef broth liquid.
Red Chile Sauce
- Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
- Add chiles, garlic, onion, and water to a large pot. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Allow time to cool down before blending. Do not discard water.
- Once cooled, place the chiles, garlic, onion, and liquid in blender with salt. Blend until smooth. If necessary, season with more salt.
- Strain red chile sauce through a fine sieve into the slow cooker and stir. This broth is the "consommé". Discard skins and seeds.
Stew
- Serve birria (shredded beef) in a bowl with broth as a stew with diced onion, radishes, and fresh cilantro and serve with corn tortillas.
Tacos
- Heat a comal (cast iron griddle) over medium-low heat.
- Dip the corn tortillas one at a time in the consommé (broth with red chile sauce). Place on the comal and top with cheese if making quesatacos (cheese birria tacos). Add shredded beef over half the tortilla and chopped cilantro and onion. Drizzle the beef with a little more consommé.
- When the cheese is melted, fold each tortilla in half. Cook, flipping halfway through, until browned and slightly crispy, about 2 to 3 minutes per side.
- Serve tacos garnished with additional diced onion, cilantro, and lime wedges, and small bowls of warm consommé (beef broth red chile sauce mixture) for dipping.
Notes
- Keep assembled tacos warm in the oven while preparing others for consistent serving temperature.
- Prepare the red chile sauce in advance; it can be refrigerated up to one week or frozen for six months.
- Store leftover birria in the refrigerator for up to one week or freeze for up to three months; repurpose leftovers into dishes like flautas or ramen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 45g | 90% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 1669mg | 70% |
| Potassium | 1030mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3320IU | 66% |
| Vitamin C | 6mg | 7% |
| Calcium | 78mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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