Birria de Res, a beloved dish from Jalisco, Mexico, is a deeply flavorful, slow-cooked stew featuring tender, fall-apart beef. Traditionally made with goat (birria de chivo), this version uses beef chuck roast, which absorbs the rich, spicy, and aromatic birria sauce. Whether served in a steaming bowl with fresh toppings or transformed into crispy, cheesy birria tacos, this dish is a must-try!
Why You’ll Love This Birria Recipe
- Rich and Bold Flavors: A perfect blend of dried chilies, spices, and aromatics creates an incredibly flavorful sauce.
- Versatile Serving Options: Enjoy as a hearty stew or use the shredded beef for tacos, quesadillas, or nachos.
- Easy Slow Cooker Method: Set it and forget it! Let the slow cooker do the work for a hassle-free meal.
Ingredients for Birria de Res
For the Beef
- 4 lbs beef chuck roast, cut into large chunks
For the Birria Sauce
- 10 guajillo chilies
- 5 ancho chilies
- 3 arbol chilies (adjust for spice level)
- 2 Roma tomatoes
- 1 white onion, quartered
- 6 garlic cloves, unpeeled
- 2 cups low-sodium beef broth
- 2 tbsp apple cider vinegar
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 3 bay leaves
For Garnish
- Chopped onion
- Fresh cilantro
- Lime wedges
How to Make Birria de Res
1. Prepare the Chilies
- Remove the stems and seeds from the guajillo, ancho, and arbol chilies.
- Rinse them under running water to remove any dirt.
- Place them in a pot, cover with water, and simmer for 15 minutes until softened.
2. Roast the Vegetables
- While the chilies simmer, broil the tomatoes, onion, and garlic cloves for 4-6 minutes until slightly charred.
3. Blend the Sauce
- In a blender, combine the softened chilies, roasted vegetables, 1 cup of the chili-soaked water, broth, vinegar, and all the spices.
- Blend until smooth (1-2 minutes). If needed, strain for an ultra-smooth consistency.
4. Slow Cook the Beef
- Place beef chunks in the slow cooker.
- Pour the birria sauce over the meat and add bay leaves.
- Cover and cook on low for 8-9 hours or high for 4-5 hours, until the beef is fork-tender.
5. Shred and Serve
- Remove the beef, discard bay leaves, and shred the meat with two forks.
- Return the shredded beef to the consommé (the flavorful broth) and mix well.
- Serve as a stew with onion, cilantro, and lime or use for tacos.
How to Make Birria Tacos (Quesabirria)
- Heat a corn tortilla on a skillet.
- Dip the tortilla in the birria consommé, then fry until crispy.
- Add shredded cheese and birria meat.
- Fold and cook both sides until golden and crispy.
- Serve with extra consommé for dipping.
Tips for the Best Birria
- Sear the beef first for extra depth of flavor.
- Adjust spice levels by reducing arbol chilies.
- Make the sauce ahead for quicker prep time.
- Use a Dutch oven for stovetop cooking (simmer for 3-3.5 hours).
- Freeze leftovers for up to 3 months.
More Delicious Mexican Recipes
- Carne Asada – The ultimate grilled steak with bold flavors.
- Chicken Fajitas – Quick, easy, and full of zesty seasoning.
- Elote (Mexican Street Corn) – Sweet, smoky, and irresistibly creamy.
- Shrimp Tacos – A fresh, flavor-packed meal perfect for any night!