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Birria de Res

A traditional Mexican beef stew known for its rich flavors and versatility, perfect for tacos or enjoying as a hearty stew.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck roast Can substitute with brisket or short ribs.
  • 4 cups beef broth Can substitute with chicken broth for a lighter version.
  • 3 dried guajillo chiles Rehydrate in hot water.
  • 2 dried ancho chiles Rehydrate in hot water.
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 leaf bay leaf
  • Salt and pepper to taste
  • Corn tortillas For serving as tacos.
  • Chopped cilantro and onion For garnish.
  • Lime wedges For serving.

Method
 

Preparation
  1. Rehydrate the dried chiles in hot water for about 15 minutes, then remove the stems and seeds.
  2. In a blender, combine the rehydrated chiles, garlic, onion, cumin, oregano, paprika, and a cup of beef broth. Blend until smooth.
Cooking
  1. In a crockpot, place the beef chuck roast and pour the blended mixture over it.
  2. Add the remaining beef broth, bay leaf, salt, and pepper.
  3. Cook on low for 8 hours or until the beef is tender and easily shredded.
  4. Remove the beef, shred it, and return it to the pot. Serve hot with a side of broth and corn tortillas.
  5. For birria tacos, fill the tortillas with the shredded beef and garnish with cilantro and onion. Serve with lime wedges.

Notes

To enhance flavor, consider browning the beef chuck roast before placing it in the crockpot. Add a splash of apple cider vinegar to the broth for brightness. Leftovers can be turned into tacos or served over rice.