Entree: Mexico – Nayarit, Pacific Coast Mexico – Birria de Res (Beef Birria)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs 30 min

Additional 30 min

Total 4 hrs 30 min

Ingredients

- 3.5 lb (1.6 kg) beef chuck, trimmed and cut into large chunks (approx. usable weight)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried chile de arbol (optional, for heat)
- 2 medium Roma tomatoes, halved (about 10 oz / 300 g)
- 1 medium white onion, quartered (about 8 oz / 225 g)
- 6 cloves garlic, unpeeled
- 1/4 cup (60 ml) apple cider vinegar
- 2 cups (480 ml) low-sodium beef broth (plus up to 2 cups/480 ml more as needed)
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves or 2 whole cloves, toasted
- 1 small cinnamon stick (about 1 inch) or 1/4 tsp (0.5 g) ground cinnamon
- 1 tbsp (15 ml) neutral oil (for toasting/blending chiles)
- 1 tbsp (15 ml) fresh lime juice
- 1/4 cup (60 ml) chopped fresh cilantro, plus extra for serving
- 12 corn tortillas
- 3 limes, cut into wedges (for serving)

Pickled red onion (cebolla en escabeche)
- 1 medium red onion, thinly sliced (about 6 oz / 170 g)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) kosher salt
- 1 bay leaf
- 1/4 tsp (0.5 g) dried oregano

Simple Mexican red rice (arroz) — optional but recommended
- 1 cup (200 g) long-grain white rice, rinsed
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) blended tomato (from 1 small tomato or 4 oz/115 g canned tomato)
- 1 3/4 cup (420 ml) chicken or vegetable broth
- 1/2 tsp (2.5 g) salt
- 1/4 cup (15 g) chopped cilantro (optional, for garnish)

Instructions

Short Description:
Slow-braised Nayarit-style beef cooked in a deeply spiced chile-tomato adobo and served with its rich consome, warm corn tortillas, pickled red onions, and rice for a complete main-course meal.

Regional Notes:
Nayarit's birria uses beef (res) instead of the more common goat, braised slowly to develop gelatinous, coastal-rich broth. This version emphasizes toasted local chiles, whole spices, and a bright escabeche (pickled) onion accompaniment typical of Pacific Coast presentations.

1. Prepare pickled onions: combine vinegar, water, sugar, salt, bay leaf, and oregano in a small saucepan; bring to a simmer until sugar dissolves. Place sliced red onion in a jar, pour hot brine over onion, let cool to room temperature, then refrigerate for at least 30 minutes (best if made several hours ahead).
2. Toast chiles and aromatics: heat a dry skillet over medium heat. Toast guajillo, ancho, and chile de arbol briefly, pressing gently until fragrant but not burned, about 10–20 seconds per side. Remove and set aside. In same pan, char the tomato halves, quartered white onion, and unpeeled garlic cloves until blackened in spots, 6–8 minutes; transfer to a plate to cool.
3. Soak chiles: place toasted chiles in a bowl and cover with hot water; soak 15–20 minutes until pliable. Drain, reserve soaking liquid.
4. Make adobo: peel the garlic and add to a blender with drained chiles, charred tomatoes, charred onion (reserve a few charred onion pieces for garnish if desired), apple cider vinegar, 1/4 cup (60 ml) of the reserved chile soaking liquid, oregano, cumin, ground cloves, cinnamon, 1 tbsp (15 ml) oil, and 1/4 cup (60 ml) water or beef broth. Blend to a smooth purée, adding more soaking liquid or broth as needed to reach a thick but pourable sauce.
5. Season beef: pat beef chunks dry and rub with 2 tsp (10 g) salt and 1 tsp (2 g) pepper. In a large Dutch oven or heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown beef in batches, 3–4 minutes per side, until deeply seared; transfer browned pieces to a plate.
6. Combine and braise: reduce heat to medium. Pour half of the adobo into the pot and cook 2 minutes to deepen flavor. Return all beef to pot, add remaining adobo, 2 cups (480 ml) beef broth, 2 bay leaves, and bring to a gentle simmer. Cover, then transfer to a preheated 300°F (150°C) oven for 2.5–3 hours, or simmer gently on the stovetop with lid slightly ajar until beef is fork-tender and shreds easily. Add extra broth or water during cooking if liquid reduces too far; final dish should have a rich consome.
7. Finish meat and consomé: remove beef and keep warm. Skim fat from top of braising liquid if desired. Shred beef with two forks, discarding any large pieces of fat or bone. Return shredded beef to pot with the braising liquid and simmer uncovered 10–15 minutes to allow flavors to marry and to slightly thicken the consomé. Stir in lime juice and chopped cilantro, and adjust salt to taste.
8. Make rice while beef cooks (if using): heat 2 tbsp (30 ml) oil in a medium saucepan over medium heat. Add rinsed rice and toast, stirring, until pale golden, 4–5 minutes. Stir in blended tomato, then add 1 3/4 cup (420 ml) broth and 1/2 tsp (2.5 g) salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Fluff with a fork and stir in cilantro if desired.
9. Warm tortillas: wrap tortillas in foil and heat in the oven at 300°F (150°C) for 10–12 minutes or warm individually on a hot comal or skillet until pliable and lightly charred.
10. Serve: ladle birria and generous consomé into a large serving bowl or individual bowls. Offer shredded beef for filling tacos and a ladle of consomé on the side for dipping. Serve with warm corn tortillas, pickled red onions, lime wedges, extra chopped cilantro, and the red rice. For tacos, assemble tortillas with beef, top with pickled onions and cilantro, and dip into the consomé as you eat.