🇲🇽 Mexico · Food
Birria de Res
By eatmundo · August 3, 2026
🇲🇽 MXA deeply flavorful, slow-cooked beef stew from Jalisco, characterized by a complex marinade of dried chiles and aromatics. The result is succulent, tender meat that falls apart at the touch, often served as a rich, savory broth-based dish.
Ingredients
check them off as you prepareHow to Make It
- 1
Remove seeds from 4 guajillo and 2 ancho chilis, toast them in a hot skillet for 1 minute until fragrant, then soak in hot water for 20 minutes.
- 2
Blend the softened chilis with 4 cloves of garlic, 1 tsp cumin, 2 tbsp cider vinegar, and 1 tsp salt until a smooth, vibrant red paste forms.
- 3
Rub the 800g of beef brisket thoroughly with this marinade and let it rest in the refrigerator for at least 1 hour.
- 4
Place the marinated beef in a heavy-bottomed pot, add enough water to cover, and bring to a gentle boil.
- 5
Reduce the heat to the lowest setting, cover tightly, and simmer for 3 to 4 hours until the beef is fork-tender.
- 6
Carefully remove the beef, shred it using two forks, and set aside while retaining the cooking liquid, known as 'consomé'.
- 7
Season the remaining broth to taste and serve the shredded beef in bowls, topped with a generous ladle of the hot consomé.
Frequently Asked Questions
Can I use a different cut of meat?+
Yes, beef chuck or short ribs are excellent alternatives to brisket because they have enough fat to stay tender during long cooking.
Why toast the chilis first?+
Toasting releases the essential oils in the dried skins, significantly deepening the flavor profile of the final stew.
What is the best way to serve it?+
Serve in a bowl with plenty of broth, garnished with fresh cilantro, diced white onion, and a squeeze of lime.
How long does it keep?+
Birria tastes even better the next day as the spices have more time to penetrate the meat; it keeps for up to 3 days in the fridge.
