Mexican · Mains
Birria de Res (Beef Birria)
Everything you need to know about Mexican birria, including its history, ingredients, variations, and a step-by-step guide to making this ultimate beef version.
Ingredients
Serves 8- 1 ½teaspoons black peppercorns
- ¼teaspoon cumin seeds
- 4 cupshomemade chicken stock or store-bought low-sodium chicken broth
- 2plum (Roma) tomatoes (8 ounces; 225 g)
- 2tomatillos, husks removed (4 ounces; 85 g)
- 3guajillo chiles,stems removed
- 2California chiles, stems removed
- 3árbol chiles, stems removed
- One 3.5-ounce pack achiote paste (see notes)
- 2tablespoons gochujang (see notes)
- 5 mediumcloves garlic
- 4pounds boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 cupwater
- 1whole yellow onion, unpeeled, ends trimmed (8 ounces; 227 g)
- 2whole bay leaves
- Diced white onion
- Minced fresh cilantro leaves and tender stems
- Warmed corn tortillas
- Cooked rice (see notes)
- Cooked beans
- Lime wedges
Method
- 01
In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes. Serious Eats / Lorena Masso
- 02
Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside. Serious Eats / Lorena Masso
- 03
Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook over medium-high heat, covered, until just simmering. Serious Eats / Lorena Masso
- 04
Continue to cook, covered, reducing heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve. Serious Eats / Lorena Masso
- 05
For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes) Serious Eats / Lorena Masso