The Ultimate Birria de Res Recipe Guide: Tacos, Consumé, Quesabirria & Ramen

Ingredients

• 11 pieces Dried Guajillo Chiles (stemmed, seeded, and rinsed)
• 5 pieces Dried Arbol Chiles (stemmed and rinsed; adds heat)
• 3 pieces Dried Ancho Chiles (stemmed, seeded, rinsed)
• 2 pieces Dried Pasilla Chiles (stemmed, seeded, rinsed)
• 6 cups Water (for boiling chiles)
• 1 large Onion (quartered for the broth)
• 1 piece Cinnamon Stick (whole, adds warmth)
• 2 pieces Cloves (whole)
• 4 medium Tomatoes (chopped, added to broth)
• 6 cloves Garlic (peeled, added near end of boil)
• 2 pounds Beef Chuck Roast (cut into 2‑inch cubes; rich in collagen)
• 3 cups Beef Broth (low‑sodium; can substitute water)
• 1.5 teaspoons Oregano (dried)
• 3 teaspoons Cumin (ground)
• 1 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Salt (table salt)
• 1 piece Bay Leaf
• 1/2 cup Fresh Cilantro (chopped, for garnish)
• 1/4 cup White Onion (finely diced, for garnish)
• 2 pieces Lime (cut into wedges)
• 8 ounces Chihuahua Cheese (shredded; optional for quesabir tacos)
• 12 pieces Corn Tortillas (2‑inch diameter, warmed before filling)
• 2 packages Ramen Noodles (cooked according to package, optional for birria ramen)

Instructions

1. Prepare Dried Chiles

   Remove stems and seeds from guajillo, arbol, ancho, and pasilla chiles. Rinse thoroughly under cold water to remove any dust.

   Time: PT10M

2. Boil Chiles and Aromatics

   In a large stockpot add 6 cups water, the cleaned chiles, quartered onion, 1 cinnamon stick, and 2 whole cloves. Bring to a boil, then reduce to a gentle simmer for 15 minutes.

   Time: PT15M

   Temperature: Medium simmer

3. Add Tomatoes and Garlic

   Stir in chopped tomatoes and whole garlic cloves. Simmer for an additional 15 minutes, then turn off the heat and let the mixture cool for 10 minutes.

   Time: PT25M

4. Blend the Sauce

   Transfer the cooled mixture to a blender in batches. Pulse, then blend on high until completely smooth with no visible chile flakes.

   Time: PT10M

5. Strain the Sauce

   Pass the blended sauce through a fine mesh sieve using a spoon to press out liquid. Discard the pulp or reserve for extra flavor later.

   Time: PT5M

6. Sear the Beef

   Pat the beef chuck cubes dry, season lightly with salt, and sear in a hot skillet with a thin layer of oil until all sides develop a deep brown crust, about 8 minutes total.

   Time: PT8M

   Temperature: High heat

7. Deglaze and Combine

   Remove the seared meat to a bowl. Add a splash of beef broth to the skillet, scrape up the fond, then return the meat to the pot. Pour the strained chile‑tomato sauce over the meat.

   Time: PT5M

8. Season the Birria

   Stir in 1.5 tsp oregano, 3 tsp cumin, 1 tsp black pepper, 2 tbsp salt, and 1 bay leaf. Add 3 cups beef broth and enough water to just cover the meat (about 1‑2 cups).

   Time: PT5M

9. Slow Simmer

   Bring the pot to a gentle boil, then lower to a low simmer. Cover partially with a lid and cook for 3½‑4 hours, stirring every hour and skimming any surface fat.

   Time: PT4H

   Temperature: Low simmer

10. Check Doneness

    After 3½ hours, test a piece of meat; it should pull apart easily with a fork. If not, continue simmering another 30 minutes.

    Time: PT10M

11. Strain the Consommé (Optional)

    If you prefer a clear broth for dipping, strain the cooking liquid through a fine mesh sieve, discarding solids.

    Time: PT5M

12. Prepare Garnishes

    Chop cilantro, dice white onion, and cut lime wedges. If using cheese, shred Chihuahua cheese.

    Time: PT10M

13. Warm Tortillas

    Heat a griddle or skillet over medium heat. Lightly dip each corn tortilla in the broth, then place on the hot surface for 15‑20 seconds per side until pliable and lightly toasted.

    Time: PT10M

    Temperature: Medium heat

14. Assemble Birria Tacos

    Place a spoonful of shredded birria meat onto each tortilla, top with cilantro, onion, a squeeze of lime, and optional shredded cheese. Fold and briefly sear on the griddle to melt cheese and crisp the tortilla.

    Time: PT15M

    Temperature: Medium‑high heat

15. Optional Quesabir or Ramen

    For quesabir, add cheese to the tortilla before adding meat and finish with a quick toast. For birria ramen, stir a ladle of broth into cooked ramen noodles, then top with meat, cilantro, onion, and lime.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Dried Guajillo Chiles: Ancho chiles
• Instead of Dried Arbol Chiles: Cayenne pepper flakes
• Instead of Dried Ancho Chiles: Pasilla chiles
• Instead of Dried Pasilla Chiles: Mulato chiles
• Instead of Onion: shallot
• Instead of Cinnamon Stick: ground cinnamon (1/4 tsp)
• Instead of Cloves: ground cloves (1/8 tsp)
• Instead of Tomatoes: canned diced tomatoes (1 cup)
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Beef Chuck Roast: Beef short ribs
• Instead of Beef Broth: water + bouillon cube
• Instead of Oregano: Mexican oregano
• Instead of Cumin: ground coriander (1 tsp)
• Instead of Salt: sea salt
• Instead of Fresh Cilantro: parsley
• Instead of White Onion: red onion
• Instead of Chihuahua Cheese: Monterey Jack, Oaxaca cheese
• Instead of Corn Tortillas: flour tortillas
• Instead of Ramen Noodles: egg noodles

Equipment Needed

• Large Stockpot
• Blender
• Fine Mesh Sieve
• Tongs
• Wooden Spatula
• Skillet or Griddle
• Cutting Board
• Chef Knife
• Measuring Cups and Spoons
• Bowl

Critical Steps — Do Not Skip

• Cleaning and de‑seeding the dried chiles
• Blending the sauce until completely smooth
• Searing the beef to develop fond
• Maintaining a low simmer for 3½‑4 hours
• Skimming excess fat for a clean consommé
• Straining the sauce for a velvety texture

Chef Tips from the Video

• Toast the dried chiles briefly in a dry pan before boiling to deepen flavor.
• Use a pressure cooker for the simmer step to reduce time to 1 hour while keeping tenderness.
• For extra smoky flavor, add a small piece of chipotle pepper to the broth.

Troubleshooting

Storage

Refrigerator: Store meat and broth in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature; cool to refrigeration within 2 hours.

Make-Ahead Tips

• Prepare the chile sauce up to step 5 and refrigerate for up to 3 days.
• Cook the birria meat a day ahead; reheat gently with extra broth.
• The consommé can be frozen in ice‑cube trays for quick taco‑dipping portions.

Frequently Asked Questions