Entree: Mexico – Jalisco (Western Mexico) – Birria de Res (Beef Birria)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 3 hrs 30 min

Additional 12 hrs

Total 15 hrs 45 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast, trimmed and cut into 3–4 large pieces
- 1 large white onion, about 10 oz (280 g), quartered
- 6 cloves garlic (about 18 g)
- 6 dried guajillo chiles, stems removed and seeds shaken out (about 30 g)
- 3 dried ancho chiles, stems removed and seeds shaken out (about 25 g)
- 2 dried chipotle chiles (optional for smokiness), stems removed (about 6 g)
- 1/4 cup (60 ml) apple cider vinegar
- 6 cups (1.4 L) beef broth, divided
- 3 tbsp (45 ml) vegetable oil (or lard)
- 2 bay leaves
- 1 (2–3 in / 5–7.5 cm) cinnamon stick
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) ground cloves
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) light brown sugar or piloncillo (optional, to balance acidity)
- 24 small corn tortillas (24 pieces, about 15 oz / 425 g)
- 1/2 cup (80 g) finely chopped white onion, for garnish
- 1/4 cup (15 g) chopped fresh cilantro, for garnish
- 4–6 limes, cut into wedges
- Radish slices (optional) for serving

Instructions

Short Description:
Hearty Jaliscan beef birria: beef pieces marinated in a toasted chile-spice adobo, slow-braised until falling-apart tender and served with a rich consome (broth), warm corn tortillas, lime, chopped onion, and cilantro.

Regional Notes:
This Jalisco version uses beef (res) rather than goat, with a marinade of toasted guajillo and ancho chiles and warming spices, then slow-cooked until shreddable. It is traditionally served with a side of clear consome and simple garnishes (lime, raw onion, cilantro) rather than heavy accompaniments, emphasizing the braise and broth as the meal's center.

1. Prepare chiles: heat a dry skillet over medium heat. Toast guajillo, ancho, and optional chipotle chiles 10–20 seconds per side until fragrant but not burned. Remove and transfer to a bowl; cover with hot water or 1 cup (240 ml) of the beef broth and let rehydrate 15–20 minutes until soft.
2. Toast whole spices and aromatics: in the same skillet, toast the cinnamon stick and bay leaves briefly, then add the quartered onion and whole garlic cloves and char lightly (3–4 minutes) to deepen flavor. Remove and let cool slightly.
3. Make adobo: drain the softened chiles (reserve the soaking liquid). In a blender combine chiles, charred onion, garlic, 1/4 cup (60 ml) of the reserved beef broth, apple cider vinegar, cumin, oregano, black pepper, ground cloves, brown sugar (if using), and 1 tsp (5 g) of the kosher salt. Blend to a smooth paste, adding more reserved broth a tablespoon at a time if needed to reach a thick pouring consistency.
4. Marinate the beef: place beef pieces in a large bowl or zip-top bag. Rub the chile-adobo all over the beef, ensuring pieces are well coated. Cover and refrigerate at least 2 hours or preferably overnight for deeper flavor.
5. Preheat oven and sear: preheat oven to 325°F (160°C). In a large heavy Dutch oven or ovenproof pot, heat vegetable oil over medium-high heat. Sear marinated beef pieces 3–4 minutes per side until deeply browned; do this in batches to avoid crowding. Transfer seared beef to a plate.
6. Assemble braise: pour any remaining adobo from the marinating bowl into the Dutch oven. Add the remaining beef broth (use remaining to total 6 cups if you used some for soaking/blending), add the cinnamon stick and remaining 1 tsp (5 g) salt, and scrape up browned bits from the bottom. Return beef to the pot; liquid should mostly cover the meat—add water or more broth if needed.
7. Braise in oven: bring liquid to a simmer on the stovetop, then cover and transfer to the preheated oven. Braise 3 to 3 1/2 hours, until meat is very tender and shreds easily with a fork. (Alternate: pressure-cook on high for 50–60 minutes, then natural release.)
8. Shred and adjust: remove beef to a cutting board and shred with two forks, discarding any excess fat. Skim any excess fat from the braising liquid, then taste and adjust seasoning with more salt or a squeeze of lime if desired. If you prefer a richer consome, skim liquid into a saucepan and simmer to concentrate flavors 10–15 minutes.
9. Warm tortillas: while finishing the meat, warm corn tortillas on a hot griddle or comal until pliable, stacking them under a clean towel to keep warm.
10. Serve: place shredded birria in a large serving bowl with some broth (consome) on the side in a ladle or small bowls. Serve with warm corn tortillas, lime wedges, chopped white onion, cilantro, and optional radish slices. Diners dip tortillas into consome, fill with birria, and garnish to taste.
11. Leftovers: refrigerate meat and broth separately up to 3 days or freeze up to 3 months. Reheat gently, adding a splash of broth to loosen.