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Our Birria De Res Recipe is an amazing, juicy, flavorful treat! Tender beef short ribs bursting with spice and made into crunchy tacos, this will be a recipe to make for years to come.

birria de res recipe made into tacos on a silver platter

This crunchy, succulent Birria De Res Recipe comes from the beautiful land of Mexico, specifically from the Mexican state of Jalisco.

This popular Mexican dish is like a warm, comforting hug in a bowl—the perfect blend of tender meat, rich broth, and fantastic flavors!

It’s traditionally made with goat meat, but in our recipe, we will be making a succulent beef birria with short ribs! Intrigued? 

Picture this: Pan seared tacos with wonderful Mexican spices, peppers, and juicy, shredded short ribs, served with a dipping sauce made from the liquid of cooking the beef.

If that doesn’t get your mouth watering, I don’t know what will! My dad was literally drinking the stew after eating his tacos. This birria recipe is that good!

With guajillo and ancho peppers, onions, garlic, and fall-apart tender beef, this dish is a knockout at any gathering. I seriously can’t get enough of this every time I make it.

So let’s get started making your own Birria De Res Recipe. It will open your eyes to a whole new level of Mexican cooking!

Some of our other favorite beef recipes we have on our site include: Homemade Corned Beef Hash, Chicken Fried Steak Fingers, and Enchilada Stuffed Zucchini.

birria de res recipe made into tacos on a silver platter

WHY THIS RECIPE WORKS:

  1. Great for a crowd: This recipe makes quite a bit of food! So you’ll either need a good group of people to enjoy it with you, or you’ll have leftovers for the week. Either way, it’s a win!
  2. Slow Cooking: By cooking this dish slowly over medium heat, all the flavors have plenty of time to mingle, creating a rich and flavorful stew.
  3. The Spices: With a mix of cumin, oregano, black pepper, and bay leaves, the flavors in this dish are bold and warming – the best things about Mexican cooking!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Dried ancho chiles
  • Dried guajillo chiles
  • Beef short ribs with bones
  • Kosher salt
  • Chipotle in adobo
  • Low sodium beef stock
  • Vegetable oil
  • Large sweet onion
  • Large carrots
  • Garlic cloves
  • Tomato paste
  • Bay leaves
  • Cinnamon stick
  • Chili powder
  • Ground cumin
  • Dried oregano
  • Black pepper
  • Corn tortillas
  • Shredded quesadilla cheese
  • Small diced onion
  • Chopped fresh cilantro
  • Lime wedges
ingredients needed to make birria de res recipe

HOW TO MAKE BIRRIA DE RES RECIPE:

  1. Cut off the tops of the dried ancho and guajillo chiles with scissors or a knife. Discard the stem and seeds. Place them in a large Dutch oven or large pot. Add the 2 quarts of water, and place over high heat. Bring to a boil, then take off the heat. Let them soak for 15 minutes.
  2. While the chiles are soaking, season the short ribs with salt on all sides and set aside.
  3. Strain the chiles out of the water and place them in a blender. Add the chipotle in adobo and 2 cups of the beef broth. Blend until completely smooth, set aside.
  4. Discard the water from the Dutch oven/pot and wipe out any excess water. Place the pot over medium heat. Add 1 tablespoon of vegetable oil, and in batches, sear the short ribs on all sides until golden brown. It would be best to do this in batches; do not overcrowd the pan. Use the extra oil as needed to sear the remaining short ribs. Place the seared shorts ribs on a plate or sheet tray, and set aside.
how to soak the chilies for birria de res recipe
  1. Discard the water from the Dutch oven/pot and wipe out any excess water. Place the pot over medium heat. Add 1 tablespoon of vegetable oil, and in batches, sear the short ribs on all sides until golden brown. It would be best to do this in batches; do not overcrowd the pan. Use the extra oil as needed to sear the remaining short ribs. Place the seared shorts ribs on a plate or sheet tray, and set aside.
how to sear the meat for birria de res recipe
  1. Wipe out any excess grease. Add the onion, carrots, and garlic. Pour in the blended chiles along with the remaining beef broth.
  2. Add the tomato paste, bay leaves, cinnamon stick, chili powder, cumin, oregano, salt, and pepper. Stir until combined.
  3. Add the short ribs back to the pot, and stir them around to cover them in the liquid. Bring to a boil, reduce to a simmer, and cover for about 3 ½ – 4 hours or until the short ribs are tender enough to shred. Stir occasionally, so nothing sticks on the bottom.
  4. Take the short ribs out onto a plate and set them aside.
  5. Strain the stock and discard any solids. Place the liquid back into the pot and keep warm.
how to make the stew for birria de res recipe
  1. Take the meat off the bones and shred it. Discard the bones and any large chunks of fat, if there are any.
how to shred the meat for birria de res recipe
  1. Place a large skillet over medium heat. I like to use a cast-iron griddle, but anything will do. Making one taco at a time, dip a corn tortilla into the cooking liquid, and let the excess drip off. Place it directly on the griddle. Add about ¼ cup or a little less of the shredded meat. Add about 2 tablespoons of cheese. Fold the tortilla over the filling to make a taco. Gently press the top down. Fry on each side for 2-3 minutes until golden brown and crispy. 
  2. Place the tacos on a wire rack over a sheet tray to catch any drips; this will help keep the tacos crispy. Repeat with the remaining ingredients.
  3. Serve immediately with diced onion, cilantro, lime wedges, and a bowl of the cooking liquid “stew” for dipping.
how to turn birria de res recipe into tacos

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT CUT OF BEEF IS THE BEST TO USE?

You can use a variety of cuts for this recipe, like beef shank or beef chuck roast.

I recommend the bone-in beef cuts as they add a lot of flavor to the dish – just like the short ribs featured in this recipe.

CAN I EAT THIS AS A STEW?

Absolutely! You can enjoy the rich and flavorful Birria de Res as a comforting Mexican stew instead of tacos. Eat it while it’s hot!

IS THIS SPICY?

The recipe as written, is quite spicy, but you can adjust the heat to your liking by reducing the chipotle in adobo peppers.

birria de res recipe made into tacos on a silver platter

DO I HAVE TO SEAR THE BEEF?

Searing the beef adds a wonderful depth of flavor, but if you’re short on time, you can skip this step.

ANY ADDITIONS?

A good Mexican dish always has options! Here are a few.

  • Sliced avocados
  • Freshly squeezed lime juice
  • A sprinkle of queso fresco
  • Warm corn tortillas for dipping
  • A spoonful of sour cream
  • Sliced jalapenos for extra heat
  • A drizzle of Mexican crema
  • A handful of sliced radishes
  • A sprinkling of chopped green onions
  • Served over rice with your favorite toppings

ANY SUBSTITUTIONS?

You got it. If you have any other ideas, feel free to share them with us!

  • Chicken broth for beef broth
  • Substitute goat meat for beef shank or short ribs
  • Smoked paprika or chipotle powder can replace chipotle in adobo for a smoky flavor.
  • For a vegetarian version, use mushrooms instead of beef
  • Use flour tortillas if you can’t find corn
  • You can use a variety of melting cheeses like mozzarella, Monterey Jack, or white cheddar.
birria de res recipe taco being dipped into the stew

HOW TO STORE:

Refrigerator: Store leftovers in the fridge for up to 3 days in an airtight container.

I recommend re-heating leftover tacos in an air fryer to keep them crispy.

Freezer: Birria de Res freezes well and can be stored for up to 3 months. You can store the shredded meat in the cooking liquid or separately; it’s totally up to you.

DANA’S TIPS AND TRICKS:

  • Searing the meat first, if you have time, really adds a deep, rich flavor.
  • Don’t be shy with your spices – they’re key to a flavorful birria!
  • Make sure to soak your dried chiles in hot water to soften them before blending.
  • Don’t rush the cooking time – slow and low heat is best for tender meat.
  • Make it your own! Feel free to adjust the heat and ingredients to suit your tastes.
  • If you like your birria a little thicker, you can blend some of the stewed vegetables and add them back into the broth.
birria de res recipe taco dipped into the stew in air

Birria de Res is a deeply satisfying, comforting dish that can be enjoyed on any day or special occasion. It’s a warm, hearty meal that’s packed with flavors from the beautiful land of Mexico.

This slow-cooked beef stew with its luscious medley of chiles and spices is sure to win you over. So, grab your favorite toppings, a warm tortilla, and let’s dig in.

Trust me, once you’ve tasted this Birria De Res Recipe, you’ll understand why it’s one of the most loved dishes in Mexican cuisine!

If you’ve tried this BIRRIA DE RES RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
4.67 from 9 votes

Easy Birria de Res Recipe (Birria Beef Tacos)

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 4 hours 36 minutes
Our Birria De Res Recipe is an amazing, juicy, flavorful treat! Tender beef short ribs bursting with spice and made into crunchy tacos, this will be a recipe to make for years to come.
Servings 16 servings

Ingredients
  

For the stock:

To serve:

Instructions

  • Cut off the tops of the dried ancho and guajillo chiles with scissors or a knife. Discard the stem and seeds. Place them in a large Dutch oven or large pot. Add the 2 quarts of water, and place over high heat. Bring to a boil, then take off the heat. Let them soak for 15 minutes.
    3 dried ancho chiles, 3 dried guajillo chiles, 2 quarts water
  • While the chiles are soaking, season the short ribs with salt on all sides and set aside.
    4 pounds beef short ribs with bones, 2 teaspoons kosher salt
  • Strain the chiles out of the water and place them in a blender. Add the chipotle in adobo and 2 cups of the beef broth. Blend until completely smooth, set aside.
    7 ounce canned chipotle in adobo, 2 quarts low sodium beef broth
  • Discard the water from the Dutch oven/pot and wipe out any excess water. Place the pot over medium heat. Add 1 tablespoon of vegetable oil, and in batches, sear the short ribs on all sides until golden brown. It would be best to do this in batches; do not overcrowd the pan. Use the extra oil as needed to sear the remaining short ribs. Place the seared shorts ribs on a plate or sheet tray, and set aside.
    2 tablespoons vegetable oil
  • Wipe out any excess grease. Add the onion, carrots, and garlic. Pour in the blended chiles along with the remaining beef broth.
    1 large sweet onion, 2 large carrots, 1 head of garlic cut in half to expose the cloves
  • Add the tomato paste, bay leaves, cinnamon stick, chili powder, cumin, oregano, salt, and pepper. Stir until combined.
    6 ounces tomato paste, 5 bay leaves, 1 cinnamon stick, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon black pepper
  • Add the short ribs back to the pot, and stir them around to cover them in the liquid. Bring to a boil, reduce to a simmer, and cover for about 3 ½ – 4 hours or until the short ribs are tender enough to shred. Stir occasionally, so nothing sticks on the bottom.
  • Take the short ribs out onto a plate and set them aside.
  • Strain the stock and discard any solids. Place the liquid back into the pot and keep warm.
  • Take the meat off the bones and shred it. Discard the bones and any large chunks of fat, if there are any.
  • Place a large skillet over medium heat. I like to use a cast-iron griddle, but anything will do. Making one taco at a time, dip a corn tortilla into the cooking liquid, and let the excess drip off. Place it directly on the griddle. Add about ¼ cup or a little less of the shredded meat. Add about 2 tablespoons of cheese. Fold the tortilla over the filling to make a taco. Gently press the top down. Fry on each side for 2-3 minutes until golden brown and crispy.
    16 corn tortillas, 2 cups shredded quesadilla cheese
  • Place the tacos on a wire rack over a sheet tray to catch any drips; this will help keep the tacos crispy. Repeat with the remaining ingredients.
  • Serve immediately with diced onion, cilantro, lime wedges, and a bowl of the cooking liquid “stew” for dipping.
    1 cup small diced onion, 1 cup chopped fresh cilantro, lime wedges

Notes

  • Searing the meat first, if you have time, really adds a deep, rich flavor.
  • Don’t be shy with your spices – they’re key to a flavorful birria!
  • Make sure to soak your dried chiles in hot water to soften them before blending.
  • Don’t rush the cooking time – slow and low heat is best for tender meat.
  • Make it your own! Feel free to adjust the heat and ingredients to suit your tastes.
  • If you like your birria a little thicker, you can blend some of the stewed vegetables and add them back into the broth.

Nutrition

Calories: 370kcal | Carbohydrates: 24g | Protein: 28g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 972mg | Potassium: 887mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3461IU | Vitamin C: 7mg | Calcium: 264mg | Iron: 3mg
Nutrition Disclaimer
Course Main Course
Cuisine American, Mexican

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4.67 from 9 votes (9 ratings without comment)

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