Rich, smoky, and deeply spiced, this family favorite Birria de Res captures the essence of traditional Jalisco-style beef birria. Slow-simmered with a blend of toasted chiles and warm spices, it can be served as a hearty stew or transformed into crispy, cheesy Quesabirria tacos with plenty of the rich consommé for dipping. A perfect centerpiece for any gathering.

Ingredients

Birria Base

• 7 dried guajillo chiles
• 7 dried morita chiles
• 4 dried ancho chiles
• 3 dried chiles de árbol (optional for heat)
• 1 liter boiling water
• 5 lb beef chuck, cut into 4-inch chunks
• 2 lb beef short ribs
• Salt and freshly ground black pepper
• 2 tbsp neutral oil
• 2 tsp Mexican oregano
• 2 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp whole cloves
• 1 tsp allspice berries
• 3 bay leaves
• 1 tbsp onion powder
• 1 tsp paprika
• 1 tsp ground cinnamon
• 1 can (28 oz) whole tomatoes with juice
• 1 tbsp minced garlic (about 3 cloves)
• 2 tbsp table salt
• 2 tbsp vinegar (white or apple cider)
• ½ cup vegetable oil

For Quesabirria Tacos

• Corn tortillas
• Oaxaca, mozzarella, or jack cheese (shredded)
• Diced onion
• Chopped cilantro
• Lime wedges, for serving

Directions

Prepare the Chiles

Remove stems and seeds from the dried chiles. Toast lightly in a dry skillet over medium heat, pressing gently until fragrant (about 15–20 seconds per side). Transfer to a bowl and cover with boiling water. Soak for 30 minutes until softened.

Toast and Grind Spices

In a spice grinder or mortar and pestle, grind Mexican oregano, cumin seeds, peppercorns, cloves, allspice, and bay leaves into a coarse powder. Stir in onion powder, paprika, and cinnamon; set aside.

Brown the Meat

Pat beef dry and season generously with salt and pepper. In a large Dutch oven, heat 2 tbsp oil over medium-high heat until shimmering. Brown the meat in batches on all sides until deeply golden; transfer to a bowl and set aside.

Build the Chile Base

In the same Dutch oven, add the spice mixture and toast briefly (15–30 seconds) until aromatic. Add tomatoes with their juice, crushing them with the back of a wooden spoon. Stir in garlic, salt, and vinegar. Blend the softened chiles with their soaking liquid until smooth and add to the pot. Let the mixture simmer over medium heat for 2–3 minutes to bloom the chile flavors before adding the browned meat back. Scrape up any browned bits from the bottom as you stir.

Simmer Low and Slow

Add ½ cup oil, stir, and reduce heat to low. Cover partially and simmer gently for 3–4 hours, or until meat is tender enough to shred easily. If the liquid reduces too much, add a splash of hot water or beef broth as needed.

Adjust and Strain (Optional)

Remove the meat and shred. Skim off the red chile oil that rises to the top and reserve for frying tortillas. For a more refined consommé, strain the sauce through a fine sieve. For a more rustic texture (as our family prefers), leave it unstrained.

Serve as Stew or Tacos

For stew service, return shredded meat to the sauce and serve in bowls with diced onion, cilantro, and lime wedges. For Quesabirria tacos, continue below.

Quesabirria Tacos

Shred the beef and moisten with a few tablespoons of birria sauce. Reserve the skimmed chile oil for frying. Dip a corn tortilla into the red oil and lay it on a hot skillet or griddle. Spoon shredded meat and cheese onto one side; fold and press lightly. Cook until crisp and golden on both sides, about 1–2 minutes per side.

Serve tacos with diced onion, chopped cilantro, and lime wedges. Include a small bowl of the birria sauce for dipping (consommé).

Notes

Preparation

• Toasting the chiles deepens their smoky flavor and prevents bitterness — avoid burning them.
• Blooming the chile-tomato base briefly enhances color and richness before simmering.
• Use beef chuck and short ribs for the perfect balance of tenderness and flavor.
• For a richer taco crust, mix the reserved chile oil with a bit of ghee or butter before frying.
• Birria tastes even better the next day as the flavors meld and intensify.

Serving Suggestions

• Serve the birria as a stew with warm corn tortillas, onion, cilantro, and lime wedges.
• Use the same base for Quesabirria tacos — crisp, cheesy tacos dipped in the rich chile consommé.
• Offer lime wedges on the table for brightness and balance.

Variations

• For milder heat, reduce or omit chiles de árbol.
• Add a touch of smoked paprika for a subtle, smoky accent if morita chiles are unavailable.
• Try goat or lamb shoulder for traditional birria de chivo or birria de borrego.