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+ servings
A pan filled with Birria de Res, a Mexican beef stew.
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5 from 8 votes

Birria de Res

This Mexican stewed beef is not to be missed! Recently made uber-popular by the food truck famous Birria Tacos, this flavorful beef dish is delicious anyway you decide to serve it. The process is simple, but it does take hours for the beef to bake into tender, fall-apart bites, so plan ahead!
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 402kcal

Ingredients

Instructions

  • Soak the dried chiles in hot water for at least 10 minutes while browning your beef.
  • Heat a dutch oven or large casserole over medium-high heat, and add avocado oil and chunks of beef. Brown the beef, 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.
  • Into the hot pan, add the onions and garlic. Sauce until softened, about 7 minutes. Add water if necessary to prevent burning.
  • 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.
  • Preheat oven to 350º F.
  • Transfer the chile and tomato mixture to a blender in batches, processing until smooth. Return the sauce to the dutch oven.
  • 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.
  • 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.
  • Serve the beef birria garnished with chopped white onions and cilantro, with the reserved chile sauce on the side.

Video

Notes

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.
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.
Beef Chuck Roast or Stew Meat: 3 hours baking time
Prime Rib Roast: 2 hours baking time
Short Ribs: 3 hours baking time

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.

Nutrition

Calories: 402kcal | Carbohydrates: 13g | Protein: 36g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1708mg | Potassium: 1057mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2651IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 6mg