Beef Birria de Res

This Beef Birria de Res is a Mexican beef stew made from chiles, tons of spices, and a beef roast. The beef is stewed in the flavorful chile sauce, and then shredded. This stew has gained immense popularity in the past year because of the famous Birria Tacos, now widely served at food trucks in the United States. Whether you use this Mexican beef stew to top rice or salads, or use it to make tacos, you’ll be in love with the bold, complex flavors!

The Most Delicious Mexican Beef Stew

Birria de Res is a Mexican stew from the State of Jalisco. Traditionally made with goat meat, we’re using beef today, since it’s a much more common meat used in the United States.

This stew is made by browning the beef, and then stewing it in a flavorful, aromatic chili sauce. The ingredients are authentic Mexican spices and chiles, so while the ingredient list might look long, you can mostly find them together in the Mexican section at your grocery store.

Using the right chiles and spices gives this stew an irresistible flavor!

After trying this for the first time, I understood the recent rise in popularity. It just might be the best thing that has ever come out of my kitchen.

If you’ve had Birria Tacos and can’t wait to learn to make them at home, you’ve found the right place to start! This Birria de Res recipe uses approachable ingredients, an easy method, and maintains an authentic flavor sure to tantalize your taste buds!

Ingredients for Beef Birria

• Beef Chuck Roast (or cuts of beef you like to use for stewing)
• Dried Chiles (guajillo chiles, ancho chiles, and chiles de arbol)
• Avocado Oil
• Kosher salt and black pepper, to season
• White Onion
• Fresh Garlic
• Mexican Cinnamon Stick (see notes about using cinnamon sticks of other origins)
• Cloves
• Mexican Oregano (It has a different flavor than oregano bought in spice bottles!)
• Cumin
• Bay leaves
• Beef Stock
• Apple Cider or White Vinegar

Where to Buy Authentic Mexican Ingredients

If you don’t live in an area with a large Hispanic population, chances are you haven’t even heard of a lot of these ingredients (or know the difference between Mexican oregano and the oregano we buy in the little glass bottles).

To make an authentic tasting Birria de Res, you’ll want to source these ingredients!

Most grocery stores have a Hispanic or Mexican foods section, and dried chiles and spices are all groups there together. Buy the little plastic bags of chiles, Mexican cinnamon sticks, and Mexican oregano. These are key!

If you live in an area where these aren’t available, you can purchase them on Amazon.

Best Beef for Birria

The most common cut of beef used for stewing is a beef chuck roast. These are economical, have enough fat to give the stew a great flavor, and are easy to find.

You can also use beef stew meat.

A lot of foodies love to use beef short ribs, in combination with a beef roast, to give the Birria the best flavor.

I always recommend using grass-fed beef for the best nutrition. I buy my beef from ButcherBox, a service that sources the best quality meats. I am assured my meat is grass-fed and grass-finished, that the farmers use healthy environmental practices, and that the animals are treated humanely.

Head on over to the Butcher Box website to see if their service is a good fit for your family!

How to Make Birria de Res

Step 1: Soak the dried chiles in hot water for at least 10 minutes while browning your beef.

Step 2: In a dutch oven or large casserole, add avocado oil and chunks of beef. Brown the beef over medium-high heat, turning to brown each side, but not cook through. Season the beef with Kosher salt and black pepper.

Brown the beef in batches, to ensure that the chunks have space so they brown without steaming. Remove browned pieces of meat from the pot and set aside.

Step 3: Into the hot pan, add the onions and garlic. Sauce until softened, about 7 minutes. Add water if necessary to prevent burning.

Step 4: Into the pot, add the soaked and drained chiles, the beef stock, diced tomatoes, and spices. Bring the mixture to a simmer over medium heat and allow to cook until everything has softened, about 30 minutes.

Step 5: Transfer the chile and tomato mixture to a blender in batches, processing until smooth. Return the sauce to the dutch oven.

Step 6: Add the beef back into the pot along with the chile sauce, stirring to coat the beef. If the sauce seems very thick, add an additional 1/2 cup of beef stock. Put the lid on the dutch oven and bake for 2-3 hours, depending on which cut of beef used. See notes in recipe card.

Step 7: Remove the chunks of meat from the pan, and shred them by pressing on them with a fork, or using two forks to pull each piece apart. Reserve the leftover chile sauce to serve alongside the beef. The chili sauce is used to coat the tortillas for Birria Tacos, so if you’re making the tacos, plan on keeping the sauce to use.

Step 8: Serve the beef birria garnished with chopped white onions and cilantro, with the reserved chile sauce on the side.

How to Serve Birria de Res

Make Birria Tacos: Read this post for step-by-step instructions, with photos and a video, to make authentic Birria Tacos.

Use as a Bowl Topping: Make a Mexican inspired rice bowl by layering steamed rice, Beef Birria, salsa, and avocado. Using cotija cheese or quesco Oaxaca, guacamole, or roasted corn are delicious additions.

Make a Taco Salad: Layer chopped romaine lettuce with pico de gallo, avocados, and birria de res for an irresistible taco salad. If you’d like to get a little fancier, use it on top of my Mexican Caesar Salad.

Keep it Low Carb: Use this delicious stewed beef as a topping for Mexican Cauliflower Rice, along with avocados, a pico de gallo style salsa, and shredded cabbage.

Storing and Reheating Leftovers

Store leftover shredded beef in an air tight container in the refrigerator for up to 4 days. Store leftover chile sauce in a separate container.

Leftovers can be frozen in an air tight container for up to 3 months. It’s delicious and still fresh tasting when thawed. Thaw on the counter or in the refrigerator prior to reheating. The chile sauce can also be frozen and thawed to reuse.

To reheat, add to a saucepan with some water or beef broth, and bring to a simmer for about 10 minutes.

Other Mexican Recipes You’ll Love

• Crockpot Chicken Mole
• Pipian Verde (Green Mole Sauce)
• Sheet Pan Surf and Turf Fajitas
• Blackened Salmon Tacos with Mango Salsa

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