🇲🇽 Mexico · Food
Birria de Res Estilo Jalisco
By eatmundo · August 3, 2026
🇲🇽 MXA rich, deep, and aromatic slow-cooked beef stew originating from Jalisco. Known for its complex chili-based broth, this dish is essential for authentic tacos de birria.
Ingredients
check them off as you prepareHow to Make It
- 1
Toast the 5 guajillo and 3 ancho peppers in a dry skillet over medium heat for 30 seconds until fragrant.
- 2
Soak the toasted peppers in hot water for 15 minutes, then blend them with the garlic, cloves, and salt into a smooth paste.
- 3
Sear the 1kg beef brisket in a large heavy-bottomed pot over medium-high heat until golden brown on all sides.
- 4
Pour the chili paste over the beef, add enough water to cover it, and toss in the cinnamon stick.
- 5
Bring the pot to a boil, then reduce the heat to very low and cover tightly with a lid.
- 6
Simmer for at least 2.5 hours, or until the beef is fork-tender and pulls apart with ease.
- 7
Carefully remove the beef, shred it using two forks, and return it to the broth to soak up the flavors.
- 8
Skim the excess fat from the surface and serve the beef with its juices in deep bowls, garnished with onions and cilantro.
Frequently Asked Questions
Can I use a slow cooker?+
Yes, this dish is perfect for a slow cooker; cook on low for 6 to 8 hours for the same results.
What is the best cut of beef?+
Brisket or short ribs are ideal because they have enough fat and connective tissue to become melt-in-your-mouth tender.
Do I have to strain the sauce?+
If you want a perfectly silky broth, strain the blended chili paste through a fine-mesh sieve before adding it to the pot.
Is this spicy?+
The broth is bold and flavorful, but the guajillo and ancho peppers are mild; it is not typically 'spicy-hot'.
