Birria de Res (Jalisco-Style Beef Birria)
Local name: Birria de res
In short: Beef short ribs and chuck braised in a dried chile and spice adobo until tender, served with its rich red broth and warm tortillas. It takes about 4 h in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 3 h 30 min
- Resting
- 4 h
- Total
- 4 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 620 kcal
Birria is a celebration stew from Jalisco, traditionally made with goat or lamb and served at weddings, baptisms and weekend gatherings. Beef versions are now just as common, especially in taquerías that serve the meat in tacos with a cup of its broth for dipping. Dried chiles, vinegar and spices are blended into a deep red adobo, and the meat braises in it until it falls from the bone. The broth, called consomé, is as important as the meat.
Instructions
- Toast the dried chiles in a dry skillet for about 20 seconds per side until fragrant. Cover with hot water and soak for 15 minutes, then drain.
- Blend the chiles with the tomatoes, garlic, vinegar, oregano, cumin, thyme, cloves, allspice, cinnamon, salt and 250 ml (1 cup) of the water until completely smooth. Strain through a sieve for a silky adobo.
- Coat the short ribs and chuck in the adobo in a large bowl. Cover and refrigerate for at least 4 hours or overnight.
- Heat the oven to 160°C (325°F). Put the meat, all of the adobo, the bay leaves, onion and the remaining water in a large Dutch oven. Bring to a simmer on the stove, then cover tightly.
- Bake for 3 to 3 1/2 hours, until the beef is very tender and the ribs pull cleanly from the bone.
- Lift the meat out and shred it, discarding the bones and fat. Skim the red fat from the surface of the broth and save it. Taste the broth, which is the consomé, and add salt if needed.
- Warm the tortillas in a dry skillet. Fill them with the shredded beef, onion and cilantro, and squeeze over lime.
- Serve the tacos with a cup of hot consomé on the side for dipping or sipping.
Tips
- For quesabirria, dip each tortilla in the red fat skimmed from the broth, fry it on a griddle, add melting cheese and beef, then fold and crisp both sides.
- A pressure cooker saves time. Cook the marinated meat and liquid at high pressure for 50 minutes, then release the pressure naturally.
Questions and answers
Can I make birria with goat or lamb?
Yes, and that is the traditional meat. Use about 2 kg (4.4 lb) of bone-in goat or lamb shoulder in place of the beef. Cooking time is similar, about 2 1/2 to 3 hours.
What is the difference between birria and barbacoa?
Birria is braised in a red chile adobo and served with its broth. Barbacoa is cooked slowly, traditionally in a pit, with little seasoning, and is usually wrapped in leaves.
How do I store leftover birria?
Keep the meat in its broth in the fridge for up to 4 days, or freeze for 3 months. Reheat slowly on the stove so the meat stays tender.
How long does it take to make Birria de Res (Jalisco-Style Beef Birria)?
About 4 h in total: 30 min of preparation and 3 h 30 min of cooking.
How many calories are in Birria de Res (Jalisco-Style Beef Birria)?
About 620 kcal per serving, with 44 g of protein, 36 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 36 g |
| Fat | 31 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
