Entree: Mexico – Colima / Western Mexico – Birria de Res Colimense (Colima-style Beef Birria)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 4 hrs

Total 4 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast, cut into large chunks
- 1.5 lb (680 g) bone-in beef short ribs or beef shank
- 2 tbsp (30 ml) vegetable oil
- 8–10 dried guajillo chiles, stems and seeds removed (about 60 g)
- 3 dried ancho chiles, stems and seeds removed (about 30 g)
- 2–3 dried chile de arbol (optional, for heat)
- 2 medium roma tomatoes, quartered, about 10 oz (280 g)
- 1 large white onion, quartered, about 10 oz (280 g)
- 6 garlic cloves (about 30 g)
- 3 tbsp (45 ml) apple cider vinegar or white vinegar
- 6 cups (1.4 L) beef broth or water (plus extra for thinning)
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1 tsp (2 g) ground black pepper
- 2–3 tsp (10–15 g) kosher salt, or to taste
- 1 tsp (5 g) granulated sugar (optional, to balance chiles)
- 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
- 1/2 cup (80 g) finely chopped white onion (for garnish)
- 12 corn tortillas (approx. 6-inch)
- Lime wedges, for serving
- Optional: 4 hoja santa leaves (fresh, if available) added near the end of the simmer for regional aroma

Instructions

Short Description:
A slow-simmered Colima-style beef birria made with a local spice blend, dried chiles, and bone-in beef cooked until fork-tender, served with a rich consommé and warm corn tortillas. Robust, aromatic, and perfect for scooping or making tacos al vapor.

Regional Notes:
This Colima variation emphasizes beef (res) and a distinctive local spice mix—cumin, cinnamon, cloves, oregano—and uses bone-in cuts for a deep consommé. Compared with neighboring Jalisco styles, Colimense birria often leans more on warm spices and a clear, sipping consommé alongside the shredded beef.

1. Warm a dry skillet over medium heat and toast the guajillo and ancho chiles 20–30 seconds per side until fragrant (do not burn). Remove stems and seeds if not already done.
2. Place toasted chiles in a bowl and cover with 2 cups (475 ml) very hot water. Let soak 15–20 minutes until softened.
3. In the same skillet, char the roma tomatoes, quartered onion, and garlic cloves until blackened in spots, about 6–8 minutes.
4. Drain the softened chiles, reserving 1/2 cup (120 ml) of the soaking liquid. In a blender combine chiles, charred tomatoes, onion, garlic, vinegar, reserved chile soaking liquid, oregano, cumin, cinnamon, cloves, black pepper, and sugar (if using). Blend to a smooth purée, adding a little water or broth if needed to blend.
5. Taste the sauce and adjust salt; if it tastes very bitter, add a teaspoon more sugar. Strain the puréed sauce through a fine-mesh sieve into a bowl to remove skins and seeds; press to extract flavor. Set aside.
6. Season the beef chunks and bone-in pieces generously with 1–2 tsp (5–10 g) salt and a little black pepper.
7. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef on all sides in batches, about 4–5 minutes per side, transferring browned pieces to a plate.
8. Pour about half of the chile-tomato sauce into the pot and cook 2 minutes to bloom the flavors, scraping up browned bits. Return all beef to the pot and add remaining sauce.
9. Add beef broth (6 cups / 1.4 L) so liquid covers the meat by about 1 inch; add bay leaves and, if using, hoja santa leaves. Bring to a gentle simmer.
10. Reduce heat to low, cover, and braise gently for 3 to 4 hours until meat is extremely tender and falling from the bone. Check occasionally and add a splash of water or broth if the liquid reduces too quickly.
11. When meat is done, remove beef pieces to a cutting board; skim excess fat from the surface of the cooking liquid (the consommé). Remove and discard bay leaves and hoja santa stems if used.
12. Shred the beef, discarding bones and excess fat. Return shredded meat to the pot to warm in the consommé and adjust seasoning with salt as needed. If you prefer a more concentrated consommé, remove shredded meat and simmer the broth uncovered 10–15 minutes to reduce and intensify, then return meat.
13. Warm corn tortillas on a comal or skillet and keep covered in a clean towel to stay pliable.
14. Serve family-style: ladle consommé into small bowls for sipping, place shredded birria in a serving dish, and provide warm tortillas, chopped onion, cilantro, and lime wedges. Assemble tacos or spoon meat with some consommé into tortillas; dip or ladle consommé over tacos as desired.
15. Leftovers: cool consommé and meat separately; refrigerate up to 3 days or freeze. Reheat gently and add a splash of water or broth if reduced too much.