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Jalisco Mexican · Dinner

Birria de res

Jalisco-style beef birria braised in a brick-red adobo of guajillo, ancho, vinegar, tomato, and warm spices, served with its clarified consomé.

About 5 hr 10 minTotal
About 4 hr 40 minActive
$$$Cost
AdvancedDifficulty
Makes 8 servings
Jalisco-style beef birria in red consomé with large tender beef pieces, onion, cilantro, and lime.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 8 servings

  • 3 pounds boneless beef chuck, cut into 3-inch pieces
  • 2 pounds meaty beef short ribs
  • 2 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper
  • 8 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 2 dried árbol chiles, stemmed, optional
  • 4 Roma tomatoes, halved
  • 1/2 large white onion
  • 6 garlic cloves
  • 1/3 cup apple cider vinegar
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 5 cups low-sodium beef stock
  • 2 bay leaves
  • 1 cup diced white onion, for serving
  • 1 cup chopped cilantro, for serving
  • 4 limes, cut into wedges

Instructions

  1. Season beef and short ribs with 1 1/2 teaspoons salt and pepper. Toast dried chiles in a dry skillet for a few seconds per side without blackening, then cover with hot water for 20 minutes.

  2. Char tomatoes and onion half cut-side down in the skillet. Blend drained chiles, charred vegetables, garlic, vinegar, oregano, cumin, cinnamon, cloves, remaining salt, and 2 cups stock until smooth; strain into a .

  3. Add remaining stock, bay, chuck, and short ribs. Bring just to a simmer, cover, and braise at 325°F until the meat pulls apart easily and short ribs are fully tender, 3 to 3 1/2 hours.

  4. Transfer meat, discard bones and bay, and shred into large moist pieces. Skim the bright fat from the consomé into a separate bowl, then simmer the broth until full-flavored; return meat and adjust salt.

  5. Serve birria in bowls with consomé, onion, cilantro, and lime. Reserve the skimmed chile fat for reheating or tortilla dipping rather than making fried quesabirria part of this foundational stew.

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