Easy Birria de Res Recipe (Birria Beef Tacos) Recipe
This Easy Birria de Res Recipe features tender, flavorful beef short ribs slow-cooked in a rich, smoky, and slightly spicy chile sauce, then made into crispy, cheesy tacos. Perfect for a comforting meal, these birria tacos are served with traditional toppings including diced onion, fresh cilantro, and lime wedges, alongside a warm broth for dipping.
- Prep Time: 30 minutes
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 16 tacos (serves 16)
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Chiles and Broth
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 2 quarts water
- 7 ounces canned chipotle in adobo
- 2 quarts low sodium beef broth (divided)
Meat and Seasoning
- 4 pounds beef short ribs with bones
- 2 teaspoons kosher salt (for seasoning ribs)
- 1 teaspoon kosher salt (for stew)
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Vegetables and Aromatics
- 1 large sweet onion (skin removed, cut into 4ths)
- 2 large carrots (peeled and cut into 2-inch pieces)
- 1 head of garlic (cut in half to expose cloves)
Other Ingredients
- 2 tablespoons vegetable oil
- 6 ounces tomato paste
- 5 bay leaves
- 1 cinnamon stick
To Serve
- 16 corn tortillas
- 2 cups shredded quesadilla cheese
- 1 cup small diced onion
- 1 cup chopped fresh cilantro
- lime wedges
Instructions
- Prepare and soak dried chiles: Cut off the tops and discard stems and seeds of the ancho and guajillo chiles. Place the chiles in a large pot with 2 quarts of water, bring to a boil, then remove from heat and let soak for 15 minutes until softened.
- Season beef short ribs: While chiles soak, season the beef short ribs all over with 2 teaspoons of kosher salt. Set aside.
- Make chile paste: Drain the chiles and place them in a blender with chipotle in adobo and 2 cups of the beef broth. Blend until smooth and set aside.
- Sear the short ribs: Discard the soaking water and wipe out the pot. Heat 1 tablespoon vegetable oil over medium heat. In batches, sear the ribs on all sides until golden brown. Use more oil as necessary. Remove the seared ribs and set aside.
- Sauté vegetables and add liquids: Remove excess grease from the pot. Add onion, carrots, and garlic, then pour in the blended chile mixture and remaining 2 cups beef broth.
- Add seasonings and simmer: Stir in tomato paste, bay leaves, cinnamon stick, chili powder, cumin, oregano, 1 teaspoon kosher salt, and black pepper until combined.
- Cook short ribs slowly: Return the seared ribs to the pot and coat well with the sauce. Bring to a boil, reduce heat to low, cover, and simmer gently for 3½ to 4 hours or until ribs are tender enough to shred. Stir occasionally to prevent sticking.
- Remove meat: Take the ribs out and place on a plate; set aside.
- Strain broth: Strain the cooking liquid to remove solids, then return the liquid to the pot and keep warm.
- Shred beef: Remove meat from bones, discard bones and excess fat, and shred the beef finely.
- Prepare and fry tacos: Heat a large skillet or cast-iron griddle over medium heat. Dip a corn tortilla into the warm broth, letting excess drip off, then place on skillet. Add about ¼ cup shredded beef and 2 tablespoons shredded cheese, fold over, and press gently. Fry each side 2-3 minutes until golden and crispy.
- Keep tacos crispy: Place cooked tacos on a wire rack over a tray to catch drips and maintain crispiness. Repeat for remaining tortillas and filling.
- Serve: Serve tacos immediately with diced onion, chopped cilantro, lime wedges, and a bowl of the cooking broth for dipping.
Notes
- Make sure to remove seeds from dried chiles to avoid extra bitterness.
- Searing the short ribs adds flavor and improves texture.
- Simmering low and slow is key to tender, shreddable beef.
- Use a wire rack to prevent tacos from getting soggy after frying.
- Adjust chili and chipotle amount to desired spice level.
- The cooking broth makes an authentic and delicious dipping sauce (consomé).
