Entree: Mexico – Durango, Northern Mexico – Birria de Res (Beef Birria)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 3 hrs 30 min

Additional 1 hr

Total 4 hrs

Ingredients

- 3.5 lb (1.6 kg) beef (chuck and beef shank), trimmed and cut into 2-in (5 cm) pieces
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) black pepper, divided
- 3 tbsp (45 ml) vegetable oil or beef tallow, divided
- 6 dried ancho chiles (about 1.5 oz / 42 g), stems and seeds removed
- 4 dried guajillo chiles (about 1 oz / 28 g), stems and seeds removed
- 2 dried pasilla chiles (about 0.5 oz / 14 g), stems and seeds removed
- 4 garlic cloves
- 1 large white onion, quartered (about 10 oz / 280 g)
- 1/4 cup (60 ml) white vinegar
- 3 cups (720 ml) low-sodium beef stock
- 1 cup (240 ml) water, plus more for soaking chiles
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin (or toasted cumin, crushed)
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground cinnamon
- 1 tbsp (15 ml) apple cider vinegar (optional; brightens consommé)
- 12 small corn tortillas (approx. 10.5 oz / 300 g total)
- 1 1/2 cups (300 g) long-grain white rice, rinsed (uncooked)
- 2 tbsp (30 ml) vegetable oil (for rice)
- 2 1/2 cups (600 ml) water or light chicken stock (for rice)
- 1 medium red onion, thinly sliced (about 6 oz / 170 g) for pickling
- 1/2 cup (120 ml) white vinegar (for quick pickled onions)
- 1 tbsp (12 g) granulated sugar (for pickling)
- 1 tsp (6 g) kosher salt (for pickling)
- 1/2 cup (15 g) chopped fresh cilantro
- 3–4 limes, cut into wedges
- Salt to taste

Instructions

Short Description:
A slow-braised Durango-style beef birria with a chile-spice adobo, served with warm corn tortillas, Mexican-style rice, quick-pickled red onions, cilantro, and lime. The long braise yields tender, shreddable beef and a rich consommé for dipping or ladling.

Regional Notes:
Durango's birria favors beef (chuck and shank) rather than goat and emphasizes a local spice balance— Mexican oregano, toasted cumin and a hint of clove and cinnamon—combined with a slow oven braise that deepens the flavors. This version keeps the classic consommé for dipping tortillas and pairs the stew with rice and pickled onions so it functions as a complete entree.

1. Preheat the oven to 300°F (150°C). Pat the beef pieces dry and season with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper.
2. Heat 2 tbsp (30 ml) oil in a large Dutch oven over medium-high heat. Brown the beef in batches, 3–4 minutes per side, until well-seared. Transfer browned pieces to a plate and leave fond in the pot.
3. While searing, remove stems and seeds from the dried chiles. In a dry skillet over medium heat, toast the chiles briefly (10–20 seconds per side) until fragrant—do not burn. Place toasted chiles in a bowl and cover with 2 cups (480 ml) hot water; soak 20 minutes until softened. Reserve the soaking liquid.
4. In the same dry skillet, char the quartered onion and whole garlic cloves (or roast under a broiler) until blackened in spots, about 6–8 minutes, turning. This adds depth to the adobo.
5. Drain most of the chile soaking liquid, reserving about 1 cup (240 ml). In a blender, combine softened chiles, charred onion and garlic, 1/4 cup (60 ml) white vinegar, the reserved 1 cup (240 ml) soaking liquid, oregano, cumin, ground cloves, and cinnamon. Blend until very smooth, adding a little water if needed to reach a thick sauce consistency.
6. In the Dutch oven over medium heat, add remaining 1 tbsp (15 ml) oil if pot is dry, then pour in the chile-adobo paste. Cook, stirring, 3–4 minutes to remove raw flavor. Add the beef stock, 1 cup (240 ml) water, bay leaves, and apple cider vinegar (if using). Return the browned beef and any accumulated juices to the pot. Add remaining 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper.
7. Bring to a gentle simmer on the stovetop, then cover and transfer the Dutch oven to the preheated oven. Braise 3 to 3 1/2 hours, until meat is very tender and shreds easily.
8. While the beef braises, make the quick-pickled onions: combine 1/2 cup (120 ml) white vinegar, 1 tbsp (12 g) sugar, and 1 tsp (6 g) kosher salt in a bowl. Add the thinly sliced red onion, press down so liquid covers, and let sit at room temperature at least 30 minutes (longer if desired). Refrigerate if holding longer.
9. Prepare the rice: heat 2 tbsp (30 ml) oil in a medium saucepan over medium heat. Add the rinsed rice and stir, toasting briefly until opaque, 2–3 minutes. Add 2 1/2 cups (600 ml) water or light stock and a pinch of salt. Bring to a boil, reduce to low, cover and simmer 18–20 minutes until liquid is absorbed. Fluff with a fork and keep warm.
10. When beef is tender, remove the Dutch oven from the oven. Using tongs and a slotted spoon, transfer beef to a large bowl. Strain the braising liquid through a fine sieve into a saucepan to separate solids; skim excess fat from the surface if desired. Reserve a ladle or two of the consommé for serving.
11. Shred the beef with two forks, discarding any large bits of gristle. Return shredded beef to the saucepan with the strained braising liquid and simmer on medium for 8–10 minutes to allow meat to absorb flavors; adjust salt as needed. If you prefer a thicker saucing, reduce liquid further over medium heat until the desired consistency.
12. Warm tortillas on a comal or skillet, 20–30 seconds per side, or wrap in foil and heat in the oven.
13. To serve: place a scoop of shredded birria with sauce in shallow bowls or on plates with a ladle of consommé on the side. Offer warm tortillas for tacos, the cooked rice, quick-pickled onions, chopped cilantro, and lime wedges. Dip tortillas in the consommé for authentic Durango-style eating.
14. Leftovers: refrigerate cooled birria (meat plus sauce) up to 4 days or freeze up to 3 months. Reheat gently in a saucepan; add a little water or stock if needed.