Delish Birria De Res Recipe Made Easy

Birria de res is basically slow-cooked beef that learned how to party in a spicy, smoky broth and then cheated death by becoming tacos. It’s rich, messy, and infinitely dunkable — the culinary equivalent of wearing sweatpants to a wedding and somehow pulling it off. Try it because it tastes like effort but can be mostly delegated to a pot and an existential shrug.

My husband once tried to “help” by pouring the consommé into a bowl for the kids and then discovering the bowl was actually a decorative lantern. Long story short: there was consommé in a lantern, the smoke alarm performed a duet with me, and yes, we ate tacos that night anyway. Kids declared the broth “glow-in-the-dark soup,” husband vowed never to be trusted with ladles again. Me? I stayed calm and loudly celebrated my tiny saucepan like it had won an award. Pro tip: I still won’t wash fewer dishes.

Time-Saving Hacks

– Use an Instant Pot or pressure cooker: the same deep flavor, in a fraction of the time — science is your friend.
– Buy pre-seeded and toasted chile paste if you’re feeling ethically tired. Nobody needs to cry over rehydrated chilies every night.
– Line your slow cooker with foil or use an oven bag: cleanup becomes a myth told to small children.
– Make the consommé ahead and freeze in ice cube trays for mini flavor bombs later.
– Shred the meat in the pot with two forks to avoid extra bowls (yes, this is lazy and brilliant).

Serving Ideas

– Classic tacos: corn tortillas, chopped onion, cilantro, a squeeze of lime. Repeat until satisfied.
– Cheese-bridged quesabirrias: add melty cheese for optimal collapsible-taco structure.
– Bowl it: rice, beans, birria, pickled onions — like a warm, saucy hug in a bowl.
– Drinks: cerveza for authenticity, a margarita if the kids drove you nuts, or black coffee if it’s breakfast after a late-night.
– Keep it simple if you want to avoid drama: good meat + good broth + warm tortilla = happiness.

What to Serve It With

– Warm corn tortillas (or flour, if you’re a monster).
– Pickled red onions and fresh cilantro.
– Cotija or queso fresco for dusting.
– Lime wedges for theatrical squeezing.
– Simple sides: Mexican rice, charro beans, or a crunchy slaw to cut the richness.

✔Tips & Mistakes

– Toast your dried chilies gently — under-toasted = flat flavor, over-toasted = smoky cardboard.
– Don’t skip the simmer: it melds flavors and makes the beef tender instead of chewy. Patience, grasshopper.
– Slice against the grain when shredding so you get tender bites, not rubber bands.
– Taste for salt late in the game. It’s easier to add than to unde-salt a pot.
– Yes, your pan is probably too small. No, I won’t wash fewer dishes. We both win.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Refrigerate in an airtight container for 3–4 days.
– Freeze broth and shredded meat separately for up to 3 months; reheating is less sad that way.
– Reheat gently on the stove so the meat doesn’t turn into leather and your ego stays intact.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use chicken (birria de pollo) or lamb if you’re feeling fancy/experimental.
– Vegetarian option: jackfruit or mushrooms stand in admirably for shredded texture.
– If you can’t find certain chilies, a combo of ancho + guajillo works almost every time.
– Add a splash of vinegar or a pinch of cinnamon for subtle complexity.

Delish Birria De Res Recipe Made Easy

A delicious and easy way to make traditional birria de res.

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Prep Time: 30 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 pounds boneless beef chuck roast cut into chunks
• ▢ 2 tablespoons vegetable oil
• ▢ 1 medium onion chopped
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons dried oregano
• ▢ 1 tablespoon ground cumin
• ▢ 3 cups beef broth
• ▢ 4 dried guajillo chiles stemmed and seeded

Instructions

Preparation Steps

• Heat the vegetable oil in a large pot over medium heat. Add chunks of beef and sear until browned on all sides.
• Add the chopped onion and minced garlic, cooking until soft and fragrant.
• Stir in the oregano, cumin, and beef broth. Bring to a simmer.
• In a separate saucepan, soak the guajillo chiles in hot water for about 10 minutes until softened, then blend with a little soaking liquid to make a paste.
• Add the paste to the pot and mix well. Cover and simmer for about 2 hours until the beef is tender.

Notes

Serve with warm tortillas and your favorite toppings.