How to make The Best Birria de Res Recipe
How to make The BEST Birria de Res Recipe is a medium Mexican recipe that serves 12. 350 calories per serving. Recipe by Views on the road on YouTube.
Prep: 30 min | Cook: 2 hrs 40 min | Total: 3 hrs 40 min
Cost: $86.20 total, $7.18 per serving
Ingredients
- 9 lb Chuck Roast (cut into 2‑inch chunks)
- 4 lb Beef Bones (prefer marrow‑rich bones for flavor)
- 2 large Onion (peeled and quartered)
- 2 pieces Garlic Clove (peeled, left whole)
- 4 medium Carrot (peeled; half added early, half added later)
- 18 pieces Wajillo Chile (stem removed, seeds removed; dried)
- 15 leaves Bay Leaves (dried)
- 4.5 tbsp Chicken Bouillon (divided between broth and spice blend)
- 1 tbsp Salt (adjust to taste)
- 1 cup Olive Oil (for chili oil; any neutral oil works)
- 1/3 cup Wajillo Chili Powder (ground dried wajillo chiles)
- 1 tbsp Mexican Oregano (dried)
- 0.5 tbsp Black Pepper (ground)
- 0.5 tbsp Garlic Powder
- 0.25 tsp Sugar
- 0.25 tsp Clove (ground)
- 0.5 tsp Ground Bay Leaves
- 12 pieces Corn Tortillas (10‑second warm each side before assembling)
- 2 cup Shredded Oaxaca Cheese (or mozzarella, shredded)
- 1 small Fresh Onion (finely diced for topping)
- 1 bunch Cilantro (roughly chopped)
- 2 pieces Lime (cut into wedges for serving)
Instructions
Prepare the Stockpot
Rinse the chuck roast pieces and beef bones, then place them in a 15‑quart stockpot with 23 cups of hot water. Stir to ensure all pieces are submerged.
Time: PT5M
Initial Boil and Skim
Bring the pot to a rolling boil. As impurities rise to the surface, skim them off with a ladle. Continue boiling for 20‑25 minutes, skimming as needed.
Time: PT25M
Temperature: High
Add Aromatics and Simmer
Add the quartered onions, whole garlic cloves, half of the carrots, the 18 stem‑removed wajillo chiles, 15 bay leaves, 4 tbsp chicken bouillon, and 1 tbsp salt. Reduce heat to medium and simmer for 1 hour 30 minutes.
Time: PT1H30M
Temperature: Medium
Make Wajillo Chili Oil
In a small saucepan, warm 1 cup olive oil over medium heat until it reaches about 300°F (use a thermometer). Add a few whole wajillo chiles and let them sizzle for 1 minute. Remove the chiles and set aside.
Time: PT5M
Temperature: 300°F
Prepare Dry Spice Blend
In a bowl combine 1/3 cup wajillo chili powder, 1 tbsp Mexican oregano, 0.5 tbsp ground black pepper, 0.5 tbsp garlic powder, 0.5 tbsp chicken bouillon, 0.25 tsp sugar, 0.25 tsp ground clove, and 0.5 tsp ground bay leaves. Mix thoroughly.
Time: PT5M
Blend Chili and Broth
After the 1½‑hour simmer, transfer the remaining whole wajillo chiles and the oil‑infused chiles into a blender. Add about 1½ cups of the hot broth, blend until smooth (use a vented lid).
Time: PT5M
Combine, Strain and Finish Simmer
Add the blended chili mixture back to the pot. Add the remaining carrots. Strain the mixture through a fine mesh strainer into a clean pot; if too thick, thin with extra broth. Simmer for another 30 minutes until carrots are soft and beef is fork‑tender.
Time: PT30M
Temperature: Medium
Shred the Beef
Remove the beef chunks with tongs, place on a cutting board and shred with two forks. Return shredded meat to the pot and pour the remaining broth over it to keep it moist.
Time: PT10M
Warm the Tortillas
Heat a skillet over medium heat. Warm each tortilla for about 10 seconds on each side, just until pliable and moisture evaporates.
Time: PT5M
Temperature: Medium
Assemble Quesabir Tacos
Dip each warm tortilla briefly in the birria broth, then place on a flat surface. Fill with shredded birria, sprinkle shredded cheese, diced onion, and cilantro. Press lightly, fold, and serve with lime wedges.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 20 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: High-Protein, Gluten‑Free (with corn tortillas), Nut‑Free
Allergens: Dairy, Gluten (if using flour tortillas)
Ingredient Substitutions
- Instead of Chuck Roast: Beef short ribs, Beef shank
- Instead of Beef Bones: Oxtail, Beef neck bones
- Instead of Onion: Yellow onion, Sweet onion
- Instead of Garlic Clove: Garlic powder (1 tsp)
- Instead of Carrot: Parsnip, Celery root
- Instead of Wajillo Chile: Guajillo chile, Ancho chile
- Instead of Bay Leaves: Fresh bay leaf (1 tsp)
- Instead of Chicken Bouillon: Beef bouillon, Miso paste (1 tsp)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Wajillo Chili Powder: Guajillo chili powder
- Instead of Mexican Oregano: Mexican oregano (1 tsp)
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh garlic (1 clove)
- Instead of Sugar: Honey (a pinch)
- Instead of Clove: Allspice (0.25 tsp)
- Instead of Ground Bay Leaves: Whole bay leaves (1)
- Instead of Corn Tortillas: Flour tortillas
- Instead of Shredded Oaxaca Cheese: Monterey Jack, Cheddar
- Instead of Fresh Onion: Red onion
- Instead of Cilantro: Parsley
- Instead of Lime: Lemon
Equipment Needed
- Large Stockpot (15‑quart)
- Wooden Spoon
- Blender
- Fine Mesh Strainer
- Measuring Cups
- Measuring Spoons
- Chef Knife
- Cutting Board
- Skillet
- Tongs
Critical Steps — Do Not Skip
- Skimming impurities during the initial boil
- Heating oil to exactly 300°F before adding chiles
- Blending hot broth safely
- Straining the chili‑broth mixture
- Ensuring beef is fork‑tender before shredding
- Briefly dipping tortillas in broth to avoid sogginess
Chef Tips from the Video
- Use bone‑in chuck for maximum gelatin and flavor.
- Add a splash of apple cider vinegar to the broth for a subtle brightness.
- For extra depth, roast the onions and carrots before adding them to the pot.
- Serve with a side of pickled red onions for contrast.
Troubleshooting
Broth is too oily.
Skim the surface with a spoon or chill the broth briefly and remove the solidified fat.
Beef is not tender.
Continue simmering on low heat, checking every 15 minutes. Cutting the meat into smaller chunks speeds up tenderizing.
Chili oil tastes burnt.
If the oil starts to smoke, remove from heat immediately, let it cool a few seconds, then add the chiles. Use a thermometer to stay at 300°F.
Tortillas become soggy.
Warm tortillas first to evaporate moisture, dip quickly in broth, and finish on a hot skillet to crisp.
Storage
Refrigerator: Store the birria broth and shredded beef in airtight containers for up to 4 days.
Freezer: Freeze portions in freezer‑safe bags for up to 3 months; thaw in refrigerator before reheating.
Room temperature: Chili oil can be kept in a sealed glass jar at room temperature for up to 2 weeks, away from direct sunlight.
Make-Ahead Tips
- The birria broth improves after 2 days; store and reheat before serving.
- Chili oil can be made up to a week ahead; keep in a glass jar.
- Shredded beef can be frozen separately from the broth for quick meals.
Frequently Asked Questions
What is the cultural significance and history of birria in Mexican cuisine?
Birria originated in the state of Jalisco as a festive stew made from goat or beef, traditionally cooked in a pit or over an open fire. It has become a staple for celebrations, street food, and family gatherings across Mexico, symbolizing communal sharing and hearty comfort.
What are the traditional regional variations of birria in Mexican cuisine?
In Jalisco, birria is often made with goat and served with consommé; in Michoacán, beef is common and the broth is spicier. Some regions add pineapple or orange juice for sweetness, while others use different chilies such as guajillo or ancho.
How is birria traditionally served in Jalisco, Mexico?
Traditional Jalisco birria is served in a large bowl of broth (consommé) with the meat on the side, accompanied by corn tortillas, chopped onions, cilantro, and lime. Guests dip the tortillas into the broth, fill them with meat, and enjoy the rich flavors together.
What occasions or celebrations is birria traditionally associated with in Mexican culture?
Birria is a popular dish for birthdays, weddings, holidays like Día de los Muertos, and local festivals (fiestas). Its slow‑cooked nature makes it ideal for feeding large groups during celebrations.
What authentic ingredients are essential for traditional birria versus acceptable substitutes?
Authentic birria uses beef or goat meat, beef bones for broth, dried guajillo or wajillo chilies, Mexican oregano, and bay leaves. Substitutes can include beef short ribs for meat, oxtail for bones, and ancho chilies for a slightly different heat profile.
What other Mexican dishes pair well with birria and quesabir tacos?
Birria pairs beautifully with Mexican rice, refried beans, fresh pico de gallo, and a side of pickled red onions. A cold cerveza or agua fresca balances the rich, spicy flavors.
What are the most common mistakes to avoid when making birria beef at home?
Common mistakes include not skimming the foam, which makes the broth cloudy; overheating the chili oil, which burns the spices; and overcooking the meat, which can become dry if the broth evaporates too much. Keep the heat moderate and monitor liquid levels.
Why does this birria recipe use oil‑infused wajillo chilies instead of adding the whole chilies directly to the broth?
Infusing the chilies in hot oil extracts bright color and deep flavor without over‑cooking the chilies in the broth, which can turn bitter. The oil also carries the spice aroma, enhancing the final broth.
Can I make birria ahead of time and how should I store it?
Yes, birria improves after a day or two. Cool the broth quickly, store meat and broth separately in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently before serving.
What texture and appearance should I look for when the birria broth is finished?
The broth should be clear to amber‑colored, with a fragrant aroma of chilies and herbs. It should have a slight sheen from the rendered fat but not be greasy. The meat should fall apart easily when pulled with a fork.
What does the YouTube channel Views on the Road specialize in?
The YouTube channel Views on the Road specializes in authentic Mexican street‑food recipes, large‑batch cooking for gatherings, and practical tips for making restaurant‑style dishes at home.
How does the YouTube channel Views on the Road's approach to Mexican cooking differ from other Mexican cooking channels?
Views on the Road focuses on high‑volume, fiesta‑ready meals and emphasizes flavor‑building techniques like homemade chili oil, while many other channels concentrate on quick, single‑serving recipes or vegetarian adaptations.
Last updated: September 1, 2026
