How to make The BEST Birria de Res Recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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