Birria

Birria de Res (Beef) with Quesabirria Tacos

A Jalisco-style braised beef stew made with a paste of dried guajillo and ancho chilies, served both as a soupy stew and as crisp quesabirria tacos dipped in the consommé.

Prep

35 min

Cook

210 min

Total

245 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3¼ lb) beef chuck or shank, bone-in, cut into large chunks; goat shoulder is the traditional cut if available
• •10 g (⅓ oz) dried guajillo chilies, stems and seeds removed
• •5 g (⅙ oz) dried ancho chilies, stems and seeds removed
• •1 small chipotle in adobo, optional, for smoky heat
• •60 ml (¼ cup) apple cider vinegar
• •4 cloves garlic
• •2 g (1 tsp) cumin seeds, toasted and ground
• •2 g (1 tsp) dried oregano, preferably Mexican oregano
• •0.5 g (¼ tsp) ground cloves
• •0.5 g (¼ tsp) ground cinnamon
• •2 g (1 tsp) kosher salt, plus more to taste
• •1 g (½ tsp) black pepper
• •2 g (1 tsp) smoked paprika, Spanish or pimentón de la Vera
• •1 medium white onion, roughly chopped, for the braise
• •6 cloves garlic, smashed, for the braise
• •400 g (14 oz) roma tomatoes, or 1 small can fire-roasted tomatoes — fresh is closer to the original
• •750 ml (3 cups) beef stock, homemade is best
• •2 g (2 tsp) salt, for the consommé seasoning
• •1 small bunch fresh cilantro, for serving
• •1 medium white onion, finely chopped, for serving
• •2 limes lime wedges, for serving
• •18 small corn tortillas, for quesabirria
• •300 g (10½ oz) Oaxaca or mozzarella cheese, shredded; Oaxaca is closer to the original
• •1 tbsp vegetable oil, for griddling the tacos

Steps

1. 1 Toast the chilies: in a dry skillet over medium heat, toast the guajillo and ancho chilies for 20–30 seconds per side until fragrant — do not burn them or they will turn bitter. Place them in a bowl, cover with boiling water, and soak for 20 minutes until softened.
2. 2 Drain the soaked chilies (reserve 80 ml / ⅓ cup of the soaking liquid). Blend the chilies with the reserved soaking liquid, 1 small chipotle in adobo if using, 60 ml vinegar, 4 garlic cloves, toasted cumin, oregano, cloves, cinnamon, salt, pepper, and smoked paprika. Blend to a smooth, thick paste; add a splash more soaking liquid if needed.
3. 3 Place the beef in a large bowl and rub it all over with the chili paste. Cover and marinate in the refrigerator for at least 2 hours, or ideally overnight, to let the flavors penetrate.
4. 4 Heat a heavy Dutch oven over high. Brown the marinated meat in batches, without added oil, 2–3 minutes per side so the chili paste caramelizes. Set the browned meat aside on a plate.
5. 5 In the same pot, add the chopped onion and 6 smashed garlic cloves and cook 3 minutes until lightly charred. Add the tomatoes and cook 4 minutes more, scraping up the browned bits from the bottom.
6. 6 Return the meat and any juices to the pot, add 750 ml beef stock, and bring to a boil. Cover, reduce to a bare simmer, and braise for 3 hours, or until the beef shreds easily with a fork. Internal temperature should reach at least 90°C / 195°F and the meat should pull apart with no resistance.
7. 7 Transfer the meat to a tray and let it cool slightly, then shred it into bite-sized pieces, discarding any large fat caps and bones. Strain the braising liquid through a fine-mesh sieve into a saucepan and skim off about 80 ml / ⅓ cup of the orange-red fat from the top; reserve the fat separately. Season the consommé with salt to taste and keep it hot.
8. 8 To make quesabirria: heat a flat skillet or comal over medium-high. Dip a corn tortilla briefly in the reserved orange fat so it is lightly coated, then lay it in the pan. Sprinkle one side with cheese, top with a generous mound of shredded birria, and fold in half. Cook 2–3 minutes per side, pressing gently, until the tortilla is crisp and spotted with char and the cheese is fully melted.
9. 9 Serve the quesabirria hot with the hot consommé in small bowls for dipping. Pass chopped white onion, cilantro, and lime wedges at the table for both the stew and the tacos.
10. 10 To serve birria the traditional Jalisco way: ladle the consommé over a bowl of shredded meat, scatter with chopped onion and cilantro, and serve with corn tortillas on the side and a lime wedge.