Jalisco-Style Braised Beef Stew

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Birria de Res is a celebratory dish from Jalisco, Mexico, where beef is slow-braised in a deeply flavored sauce of dried chiles, tomatoes, and warm spices until fork-tender. The rich, mahogany consommé is just as prized as the meat itself, traditionally served alongside for dipping warm tortillas.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 4 gSugar
• 46 gProtein
• 720 mgSodium
• 860 mgPotassium
• 85 mgCalcium
• 6.5 mgIron
• 14 mgVitamin C
• 135 mcgVitamin A

Ingredients

For the chile sauce

• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 dried chipotle chile, stem removed (optional)
• 1 small white onion, quartered
• 3 Roma tomatoes, halved
• 5 garlic cloves, peeled
• 1/4 cup apple cider vinegar
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• 3 whole cloves
• 1 small cinnamon stick
• 2 cups beef broth, for blending

For the braise

• 3 lb beef chuck roast, cut into 3-inch chunks
• 1 lb beef shank or short ribs, optional
• 2 tbsp lard or olive oil
• 1 large white onion, sliced
• 4 garlic cloves, smashed
• 2 bay leaves
• 4 cups beef broth
• 2 tbsp apple cider vinegar
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

For serving

• 1/2 cup finely diced white onion
• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges
• 12 warm corn tortillas

Directions

1. Toast the guajillo, ancho, and chipotle chiles in a dry skillet over medium heat for 30 to 45 seconds per side until fragrant, watching carefully so they do not burn. Soak in a bowl of hot water for 15 minutes until softened, then drain.
2. Transfer the softened chiles to a blender along with the quartered onion, tomatoes, garlic, vinegar, oregano, cumin, cloves, cinnamon stick, and 2 cups of beef broth. Blend until very smooth, then press through a fine-mesh sieve into a bowl and set aside.
3. Pat the beef chunks dry and season generously with salt and pepper. Heat the lard in a large Dutch oven over medium-high heat. Sear the beef in batches, turning to brown deeply on all sides, about 2 to 3 minutes per side. Transfer the seared meat to a plate as you go.
4. Reduce the heat to medium and add the sliced onion to the pot. Cook for 5 minutes until softened and golden, scraping up any browned bits from the bottom. Add the smashed garlic and cook for 30 seconds until fragrant.
5. Pour in the strained chile sauce and simmer for 5 minutes to deepen the flavors. Return the beef and any juices to the pot, then add the bay leaves, remaining 4 cups of broth, and the 2 tablespoons of vinegar. Stir to combine.
6. Bring the liquid to a boil, then reduce the heat to low, cover tightly, and simmer gently for 3 hours, or until the beef is fork-tender and shreds easily with a fork.
7. Remove the beef from the pot and shred it with two forks, discarding any large pieces of fat or connective tissue. Skim the excess fat from the surface of the consommé and reserve it for serving if desired.
8. Return the shredded beef to the pot and simmer uncovered for 10 more minutes so the meat absorbs the consommé. Taste and adjust salt as needed.
9. Ladle the stew into deep bowls, topping each with diced onion and cilantro. Serve with lime wedges, warm corn tortillas, and small bowls of the consommé on the side for dipping.

Cook’s Notes

• For the most flavorful result, make the birria a day ahead and refrigerate overnight; the fat will solidify on top for easy removal and the flavors will deepen significantly.
• Toast the chiles gently over medium heat; burnt chiles will turn the entire sauce bitter, so work quickly and remove them as soon as they become fragrant.
• Reserve the rendered beef fat (tallow) that rises to the top of the consommé and drizzle it over tacos or use it to crisp tortillas for classic quesabirria.
• Use tougher, well-marbled cuts like chuck roast and beef shank; they break down beautifully during the long simmer and stay juicy.
• Double up the tortillas and fill with melted Oaxaca cheese and the shredded beef, then pan-fry in the reserved fat to make authentic quesabirria.

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