Slow-Cooked Beef Birria de Res
A deeply flavorful, melt-in-your-mouth Mexican beef stew braised in a rich blend of dried chilies and warm spices.
How to Make Slow-Cooked Beef Birria de Res
Total time: 4 h 30 min · Yields 6 servings
- 1
Sear the Beef
Generously season the beef chunks with salt and pepper. Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove the meat and set aside.
- 2
Toast and Rehydrate Chilies
In the same pot, lightly toast the dried guajillo and ancho chilies for 1-2 minutes until fragrant. Add 200 ml of beef broth to the pot, bring to a simmer, then remove from heat and let the chilies soak for 15 minutes.
- 3
Blend the Consomé Sauce
Transfer the soaked chilies and their liquid into a blender. Add the onion, garlic, tomatoes, vinegar, cinnamon, cloves, oregano, and cumin. Blend until completely smooth. Strain through a fine-mesh sieve if you prefer a silky consistency.
- 4
The Slow Braise
Return the seared beef to the Dutch oven. Pour over the blended chili sauce and the remaining beef broth. Add the carrots and bay leaves. Cover with a tight-fitting lid and simmer on low heat for 3.5 to 4 hours, or until the meat shreds effortlessly with a fork.
- 5
Shred and Serve
Remove the beef from the pot and shred it into large chunks. Skim any excess fat from the top of the broth (reserve this fat if making tacos). Return the beef to the broth to keep it moist and hot.
Chef's Tips
- Reserve the red oil that floats to the top of the stew; use it to dip tortillas in before frying them for the best quesabirria tacos.
- Don't skip searing the meat—this creates a Maillard reaction that adds essential depth to the final broth.
- If using a slow cooker, cook on Low for 8 hours or High for 5 hours.
What to Serve with Slow-Cooked Beef Birria de Res
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve in a bowl with plenty of broth, topped with diced white onion, fresh cilantro, and a squeeze of lime.
- Make Quesabirria tacos by dipping corn tortillas in the broth fat, frying them with cheese, and stuffing them with the shredded beef.
- Serve alongside Mexican red rice and warm flour tortillas.
Frequently asked questions
Is Birria very spicy?
Not necessarily. Guajillo and Ancho chilies are mild and more fruity/smokey. The heat comes from the Chile de Árbol, which is optional.
What is the best cut of meat for Birria?
Chuck roast is ideal because it has enough fat and connective tissue to stay tender during long cooking times.
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