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Bring bold Jalisco vibes to your table with this classic birria de res. You’ll smell slow-cooked beef, smoky dried peppers, and warming spices filling your whole house. Whether you pile it into a bowl or use it to make cheesy, fried tacos, you won’t want to make anything else for dinner.
Unbeatable Birria
Goat is used for the old-school way, but using beef makes it way easier while still tasting fantastic. Give it time to cook slow so you get that dreamy, fall-apart meat. It’s great as a stew one night or stuffed into tacos the next—it fits any plan.
What to Grab
- Beef chuck, 3-4 pounds: Cut into chunks around 2 inches each and try to get it with nice fat marbling.
- Dried chiles: Take 3 guajillo, 2 ancho, and 2 arbol chiles—pop off the stems and scoop out seeds for better taste.
- Veggies for flavor: 1 big onion, 4 garlic cloves, and 2 tomatoes all come together for the base.
- Seasonings: Use 1 cinnamon stick, 2 bay leaves, 2 whole cloves, 1 tablespoon Mexican oregano, 1 teaspoon each cumin and ginger, plus salt and pepper how you like it.
- The liquids: Get 4 cups beef broth (low-salt is good) and 2 tablespoons apple cider vinegar to help tenderize everything.
Make It Happen
- Begin with Your Chiles
- Pull seeds and stems out of guajillo, ancho, and arbol peppers. Drop them in a pot with water. Let that simmer about 15 minutes until they’re soft.
- Give Your Veggies Some Color
- Pop garlic, onion, and tomatoes under the broiler for maybe 4 to 6 minutes—watch for charred, blackened bits.
- Time to Blend
- Grab your softened chiles and a cup of their cooking water, dump them in the blender with your roasted veggies, broth, vinegar, and every spice except bay leaves. Run that blender until it’s really smooth.
- Slow Cook That Meat
- Layer meat in the slow cooker, pour in all your sauce, tuck in the bay leaves, and give it a stir. Put the lid on. Let it go for 8 to 9 hours on low or 4 to 5 hours on high until beef falls apart with a fork.
- Pull It All Together
- Take out the beef, shred using two forks, then mix back with the sauce. Toss out those bay leaves. Stir it up good and let everything hang out for a bit.
Best Birria Tips
If you’ve got a Dutch oven, give your beef a good sear first to boost flavor. You can totally make the sauce a day ahead and stash it in the fridge—it’ll make the next day way quicker. Change how spicy it is by using more or fewer arbols. Meat not coming apart? Just cook it a bit longer—don’t rush it.
How to Serve It
Ladle your birria into bowls and pile on chopped onion, cilantro, and a squeeze of lime. Want killer quesabirria? Dip tortillas in broth, stuff with meat and melty cheese, then fry until the outside is crispy. Got leftovers? Heap it over nachos with cheese and throw it under the broiler—perfect for snacking during any game.
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Frequently Asked Questions
- → Why mix different chiles together?
Each type brings its own flair: sweetness from guajillo, smokiness from ancho, and heat from arbol. They work together for that signature taste.
- → What does soaking chiles do?
It softens them up so they're easier to blend, making a smooth sauce. Bonus: the soaking water adds an extra layer of flavor.
- → Can I make it less spicy?
Definitely! Skip or use fewer arbol chiles since they’re spicy. Keep guajillo and ancho for flavor without too much heat.
- → How can I tell if the meat is ready?
Check if it shreds easily with a fork. If it’s still tough, let it cook longer. Patience leads to tender, fall-apart beef.
- → What’s the point of roasting veggies?
Roasting makes them sweeter and adds that smoky charred taste. It’s an easy way to boost the sauce’s flavor.
Conclusion
Juicy beef cooked until it falls apart, paired with a blend of guajillo, ancho, and arbol chiles. A versatile meal for birria tacos or hearty stew.