Birria de Res (Beef Birria Tacos with Consomé and Tomatillo Salsa)

Ingredients

• 10 whole Tomatoes (jitomates) (Ripe, roughly chopped)
• 1 whole White onion (Peeled and roughly chopped)
• 12 cloves Garlic cloves (Peeled)
• 1 tablespoon Allspice (pimienta gorda) (Whole berries preferred)
• 1 tablespoon Black peppercorns (Whole)
• 1 teaspoon Ground cumin
• 1.5 teaspoons Dried thyme
• 1.5 teaspoons Dried oregano
• 0.5 stick Cinnamon stick (Use less than half of a whole stick)
• 5 whole Dried ancho chiles (Stemmed, seeded, deveined)
• 8 whole Dried guajillo chiles (Stemmed, seeded, deveined)
• 2 tablespoons White vinegar
• 5 liters Water (1L for adobo, 4L for braising)
• 2.5 kg Beef short ribs (costilla de res) (Cut into large pieces)
• to taste Salt
• 20 pieces Corn tortillas
• 400 grams Oaxaca cheese (or mozzarella) (Shredded)
• 1 bunch Fresh cilantro (Chopped, for garnish)
• 2 whole Lime (Cut into wedges, for serving)
• 10 whole Tomatillos (Husked and rinsed)
• 3 whole Dried chile de árbol (Adjust for spice)
• 2 whole Dried pasilla chiles (Stemmed and seeded)

Instructions

1. Prepare Adobo Base

   Heat a large pot over medium heat with a little oil. Add chopped tomatoes, whole onion, and garlic cloves. Sauté for about 5 minutes until slightly softened.

   Time: PT5M

2. Add Spices and Chiles

   Add allspice, black peppercorns, cumin, thyme, oregano, and cinnamon stick to the pot. Add dried ancho and guajillo chiles (stemmed, seeded, deveined). Toast and stir everything together for 5 minutes to release aromas.

   Time: PT5M

3. Simmer Adobo

   Add 2 tablespoons white vinegar and 1 liter of water to the pot. Bring to a boil, then simmer for 10 minutes.

   Time: PT10M

4. Blend Adobo

   Carefully transfer the contents of the pot (including liquid) to a blender. Blend at low speed at first (contents are hot), then increase to maximum until completely smooth.

   Time: PT5M

5. Combine Adobo and Beef

   Return the blended adobo to the pot. Add 4 liters of water and salt to taste. Add beef short ribs. Bring to a gentle simmer over medium-low heat.

   Time: PT10M

6. Slow Cook Birria

   Simmer gently, partially covered, for 2.5 hours or until beef is very tender and falls off the bone.

   Time: PT2H30M

7. Prepare Tomatillo Salsa

   In a small saucepan, bring water to a boil. Add tomatillos, chile de árbol, and pasilla chiles. Boil for 3 minutes, then turn off heat and let steep for 10 minutes.

   Time: PT13M

8. Blend Salsa

   Transfer boiled tomatillos and chiles to a blender. Add 2-3 garlic cloves, a quarter of an onion, a pinch of salt, and freshly ground black pepper. Blend at medium speed, leaving some tomatillo seeds intact.

   Time: PT3M

9. Shred Beef and Strain Consomé

   Remove beef from the pot. Shred or chop the meat as desired. Strain the broth through a fine mesh strainer to remove solids, reserving the fat that rises to the top.

   Time: PT7M

10. Chill Broth (Optional, for Easier Fat Removal)

    Let the strained broth cool, then refrigerate overnight to solidify the fat. The next day, remove the fat cap and reserve for frying tacos.

    Time: PT0M

    Temperature: 4°C

11. Fry Tacos

    Heat a comal or griddle over medium-low. Brush tortillas with reserved birria fat. Place tortillas on the griddle, top with shredded beef and cheese. Fold and cook until golden and crispy on both sides, cheese melted.

    Time: PT10M

12. Serve

    Serve tacos hot with a bowl of hot consomé for dipping. Garnish with chopped onion, cilantro, and lime. Serve tomatillo salsa on the side.

    Time: PT2M

13. Cleanup

    Wash all used pots, pans, blender, utensils, and wipe down surfaces.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

38g

Carbohydrates

38g

Fat

36g

Fiber

6g

Ingredient Substitutions

• Instead of Tomatoes (jitomates): Canned whole tomatoes (use 2 cans, drained)
• Instead of White onion: Yellow onion
• Instead of Allspice (pimienta gorda): 1/2 tbsp ground allspice
• Instead of Black peppercorns: 1/2 tbsp ground black pepper
• Instead of Cinnamon stick: 1/4 tsp ground cinnamon
• Instead of Dried ancho chiles: Mulato chiles
• Instead of Dried guajillo chiles: Pasilla chiles
• Instead of White vinegar: Apple cider vinegar
• Instead of Beef short ribs (costilla de res): Goat (chivo), Chuck roast
• Instead of Oaxaca cheese (or mozzarella): Monterey Jack, Mozzarella
• Instead of Lime: Lemon
• Instead of Tomatillos: Green tomatoes (less tart)
• Instead of Dried chile de árbol: Fresh serrano or jalapeño
• Instead of Dried pasilla chiles: Guajillo chiles

Equipment Needed

• Large pot (at least 6L)
• Blender
• Colander or fine mesh strainer
• Cutting board
• Chef's knife
• Tongs (optional)
• Spoon (for skimming fat)
• Comal or griddle
• Small saucepan
• Serving bowls and plates

Critical Steps — Do Not Skip

• Toasting and simmering the chiles and spices properly for maximum flavor.
• Blending the adobo until completely smooth.
• Simmering the beef gently until very tender.
• Straining the broth and reserving the fat for frying tortillas.
• Frying the tacos in birria fat for authentic taste and texture.

Chef Tips from the Video

• Don’t be afraid of using the birria fat for frying—the flavor and color are essential.
• Keep consomé hot for dipping; reheat as needed.
• If you prefer less greasy tacos, blot excess fat with paper towels after frying.
• For a smokier flavor, briefly toast chiles on a dry skillet before simmering.

Troubleshooting

Storage

Refrigerator: Birria and consomé: up to 4 days in airtight container. Salsa: 3 days.

Freezer: Birria and consomé: up to 3 months. Salsa: not recommended (texture changes).

Room temperature: Do not store at room temperature for food safety.

Make-Ahead Tips

• Birria and consomé taste even better the next day—make ahead and chill overnight.
• You can make the salsa up to 2 days in advance.
• Shred beef and keep separate from broth until ready to serve.