Mexican Beef Birria (Birria de Res)

Birria—an insanely flavorful stew originating from Jalisco, Mexico. This dish is traditionally made with either beef or goat that is slowly simmered in a consommé consisting of a blend of onions, garlic, dried chilies and spices.

This dish truly reminds me of my childhood – birria is many times made for special occasions, such as weddings, quinceañeras, birthday parties, etc. and although it takes at least 2 hours to fully become fork tender and ready to enjoy, the process isn’t too tedious or complex.

There are a couple of variations/substitutes you can utilize with this recipe. For instance, when it comes to the dried chilies, you can use any variation of chile de arbol (although you’ll want to use this chili sparingly due to its spice level), guajillo chilies, ancho chilies and california chilies. The only thing to keep in mind is that the variation of chilies will give you a slightly differently flavored and colored consommé. Using california and ancho chilies will produce a deeper colored consommé but the consommé will still be just as tasty.

Also, if you don’t have some of the ingredients like ground clove or sesame seeds, just skip it! These ingredients definitely create a wonderful flavor profile for the consommé but your dish will still come out tasty in case you need to skip on a few of the ingrdients.

How to Make This Mexican Beef Birria (Birria de Res):

In a large pot over medium-high heat sear the chuck roast on both sides (about 4-5 minutes on each side).
Next, add water to the pot, just until the meat is fully submerged (about 10-12 cups), add the salt and bay leaves, and stir. Skim off any scum that rises to the top and let this come to a boil before lowering the heat to medium-low and allowing it to slowly simmer with the lid on for an hour and a half.
Once it nearly reaches the hour and a half of simmering, make the sauce by adding all of the remaining ingredients to a blender, along with a cup or two of the cooking liquid, and blend until completely smooth.
Strain all of the sauce into the pot, adding a little more water if needed (you want enough liquid in the pot to ensure the meat is just submerged), stir to fully incorporate the meat with the sauce and pop the lid back on to allow this to simmer for a final half hour, or until the meat is fork tender.
Check the consommé for seasoning, then carefully transfer the meat from the pot to a clean cutting board and gently shred the meat into bite-sized pieces with two forks. The meat should be extremely tender at this point.
Transfer the meat back to the pot and stir it into the consommé before plating and garnishing. Enjoy!

Ways to Enjoy Mexican Beef Birria (Birria de Res)

One of the most popular ways to enjoy Mexican Beef Birria is by plating it alongside a side of rice and beans, then topped off with chopped cilantro, chopped onion, your favorite spicy salsa (this birria recipe goes GREAT with my Creamy Salsa Taquera Anaranjada, lemon or lime wedges and a stack of fresh, warm corn or flour tortillas.
You can also enjoy birria in a taco! Simply heat a few small, street taco-sized tortillas, spoon on some of the birria and top off with lime juice, cilantro, onion and salsa, or follow the exact same steps for these Chicken Quesabirria Tacos for a taco that is extra flavorful!! Quesabirria tacos are super crispy and cheesy and they’re all the rage right now.
The possibilities are truly endless when it comes to birria! Add them to burritos, tortas, enchiladas, taquitos – whatever your heart desires.

Mexican Beef Birria (Birria de Res) – Tips & Tricks

If you enjoy your birria a bit spicier, feel free to add an additional 4-6 dried chiles de árbol to this recipe – spicy, but so good!

Serve alongside a side of rice, extra consommé, fresh tortillas and the recommended toppings listed in the below recipe card. If you have leftovers, make Quesabirria Tacos by following the exact same steps from this Chicken Quesabirria Tacos recipe!
Other ideas for leftovers—burritos, burrito bowls, breakfast scrambles, pupusas, top off ramen, tortas, tamales, just to name a few!
Store any leftovers in an airtight container and store in the fridge for 3-4 days, or the freezer for 4-6 months!