Birria de Res with Rich Consomé and Warm Tortillas

Why You’ll Love This Recipe

• Deep, restaurant-quality flavor from toasted guajillo chiles and slow braising.
• Ultra-tender, shreddable beef in a rich, brick-red consomé.
• Approachable method with exact times and temps—no guesswork.
• Perfect for gatherings; the meat and broth reheat beautifully.

Grocery List

• Produce: Roma tomatoes, white onions, garlic, cilantro, limes, optional radishes and jalapeño
• Dairy: None (optional: Oaxaca or low-moisture mozzarella for quesabirria)
• Pantry: Beef broth, corn tortillas, dried guajillo chiles, dried ancho and árbol chiles (optional), cumin, Mexican oregano, coriander, ground cloves, bay leaves, cinnamon stick, apple cider vinegar, kosher salt, black pepper, neutral oil

Full Ingredients

Beef & Braise

• 3 lb beef chuck roast, cut into 3-inch chunks
• 1 lb beef short ribs or beef shank (bone-in)
• 2 tbsp neutral oil (avocado or canola)
• 2 1/2 tsp kosher salt, divided (start with 2 tsp on beef; reserve 1/2 tsp to finish)
• 1 tsp freshly ground black pepper
• 6 cups low-sodium beef broth
• 2 bay leaves
• 1 small cinnamon stick (about 2 inches)

Chile Adobo

• 10–12 dried guajillo chiles (about 2 oz), stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed (optional, for depth)
• 2–4 dried chiles de árbol (optional, for heat)
• 1 cup very hot water (for soaking chiles)
• 2 Roma tomatoes (about 8 oz total), cored
• 1/2 medium white onion
• 6 garlic cloves, peeled
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 1 tsp ground coriander (optional)
• 1/4 tsp ground cloves (or 2 whole cloves)
• 2 tbsp apple cider vinegar

For Serving

• 24 warm corn tortillas (3 per person typical)
• 1 cup finely diced white onion
• 1 cup chopped fresh cilantro
• Lime wedges
• Optional: sliced radishes, chopped jalapeño, flaky salt

Step-by-Step Instructions

Step 1: Prep and toast the dried chiles

Remove stems and most seeds from the guajillo, ancho, and árbol chiles. Heat a dry skillet over medium. Toast chiles in batches, pressing with a spatula, 30–45 seconds per side until fragrant and slightly pliable (do not burn). Transfer to a bowl, cover with 1 cup very hot water, and soak for 20 minutes to soften.

Step 2: Sear the beef for deep flavor

Pat the chuck and short ribs dry. Season all sides with 2 tsp kosher salt and the black pepper. Heat 2 tbsp oil in a heavy Dutch oven (5–7 qt) over medium-high until shimmering. Sear beef in batches, 3–4 minutes per side, until well browned. Transfer browned beef to a plate; leave the fond (browned bits) in the pot.

Step 3: Blend a silky adobo sauce

In the same pot over medium, add tomatoes, onion, and garlic; cook 4–6 minutes, turning, until lightly charred in spots (add a splash of oil if dry). Transfer to a blender. Add softened chiles, 1/2 cup of the chile soaking liquid, cumin, oregano, coriander (if using), ground cloves, and vinegar. Blend on high until completely smooth, 45–60 seconds. If you want a restaurant-smooth consomé, strain the sauce through a fine-mesh sieve back into the pot.

Step 4: Build the braise

Return the seared beef (and accumulated juices) to the pot with the adobo. Add 6 cups beef broth, bay leaves, and cinnamon stick. Stir, scraping up any fond. Bring just to a simmer over medium-high.

Step 5: Low-and-slow cooking (oven or stovetop)

Cover the pot and transfer to a 325°F oven for 3 hours, until the beef is fork-tender and shreddable. Alternatively, simmer gently on the stovetop over low heat for 3 hours, partially covered, keeping the liquid at a gentle bubble. Check once or twice and add a splash of water if the level drops below the meat.

Step 6: Shred the beef and finish the consomé

Transfer beef to a board; discard bones and cinnamon. Skim the orange-red fat from the surface of the consomé, reserving 2–3 tbsp for tortillas. Simmer the consomé uncovered for 10 minutes to concentrate. Shred beef with two forks and return it to the pot. Taste and season with the remaining 1/2 tsp salt (or to taste).

Step 7: Serve with warm tortillas and garnishes

Warm tortillas on a dry skillet. For extra flavor, brush lightly with some reserved birria fat. Serve the shredded beef in bowls with plenty of hot consomé. Top with diced onion and cilantro, and finish with lime juice. Add radishes or jalapeño if you like a crunch or extra heat.

Pro Tips

• Toast chiles just until fragrant—scorched chiles turn the sauce bitter.
• Strain the blended adobo for a silken, restaurant-style consomé.
• Bone-in cuts (short ribs or shank) add body and gelatin for a richer broth.
• Reserve a few spoonfuls of the red chile fat to brush tortillas for irresistible flavor.
• Birria tastes even better the next day; the chilled fat is easy to remove for a cleaner broth.

Variations

• Quesabirria tacos: Crisp tortillas in reserved birria fat, add Oaxaca or low-moisture mozzarella, pile on beef, and griddle until the cheese melts. Serve with a cup of consomé for dipping.
• Slow cooker: After searing, transfer everything to a slow cooker and cook on Low for 8–9 hours (or High for 4–5 hours), then finish as directed.
• Spice profile: Skip árbol for mild; add 1–2 more for extra heat. A strip of orange peel (no pith) adds subtle citrus complexity.

Storage & Make-Ahead

Refrigerate birria (meat and consomé together or separate) in airtight containers for up to 4 days. The fat will solidify—lift off and save for tortillas. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop until steaming. For parties, braise a day ahead, chill, defat, then reheat and season to taste before serving.

Nutrition (per serving)

Approx. 520 calories; 32 g fat; 6 g carbs; 44 g protein; 1050 mg sodium. Calculated for 8 servings of meat and consomé and does not include tortillas or optional cheese.