The Best Birria de Res and Consome
The Best Birria de Res and Consome is a medium Mexican recipe that serves 8. 350 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 45 min | Cook: 3 hrs 15 min | Total: 4 hrs 20 min
Cost: $45.54 total, $5.69 per serving
Ingredients
- 5 lb Beef Chuck Roast (cut into large quarters)
- 3 Large Onion (2 for broth, 1 for garnish, quartered)
- 4 Roma Tomatoes (whole, boiled then blended)
- 1 bunch Cilantro (chopped for garnish)
- 12 New Mexico Chili Pods (stem removed, seeds optional)
- 10 Guajillo Chili Pods (stem removed, seeds optional)
- 5 Pasilla Chili Pods (stem removed, seeds optional)
- 5 Chile de Árbol Pods (whole, optional for extra heat)
- 6 Bay Leaves (whole)
- 21 Garlic Cloves (14 for broth, 7 for sauce, peeled)
- 1 inch Fresh Ginger (peeled and sliced)
- 1 inch Cinnamon Stick (broken off a larger stick)
- 2 tsp Sesame Seeds (toasted until golden)
- 1/2 tsp Whole Black Pepper (freshly cracked)
- 2 tsp Oregano (dried)
- 2 tsp Whole Cumin Seeds (lightly toasted)
- 2 tsp Thyme (dried)
- 1/4 cup White Vinegar
- 2 cup Beef Broth (low‑sodium)
- to taste Salt
- 2 tbsp Olive Oil (for frying tortillas)
- 2 cup Oaxaca Cheese (shredded)
Instructions
Cut the Beef
Trim excess fat and cut the 5 lb beef chuck roast into large quarter‑sized pieces.
Time: PT10M
Start the Broth
Place the meat in a large stockpot. Add 1 whole onion (quartered), 7 peeled garlic cloves, 2 bay leaves, and a generous pinch of salt. Cover with water, bring to a boil over medium‑high heat, then reduce to a gentle simmer for 2 hours, ensuring the meat stays submerged.
Time: PT2H10M
Temperature: medium‑high
Skim the Broth
After about 1½ hours, skim off the foam and any impurities from the surface of the broth.
Time: PT5M
Prepare the Chilies
Remove stems from the New Mexico, guajillo, pasilla, and árbol chilies. If you prefer less heat, wear gloves and discard the seeds; otherwise leave them in.
Time: PT10M
Soften the Chilies
Place all prepared chilies in a separate pot, cover with fresh water, bring to a boil, and simmer 20–30 minutes until they are soft.
Time: PT25M
Temperature: high
Toast Sesame Seeds
Heat a medium skillet over medium‑high heat, add the sesame seeds and toast 3–5 minutes, stirring constantly, until they turn golden and fragrant. Remove from heat.
Time: PT5M
Temperature: medium‑high
Prep Aromatics
Break off a 1‑inch piece of cinnamon stick and a 1‑inch piece of fresh ginger. Peel the ginger and set aside. Measure out oregano, cumin, thyme, and cracked black pepper.
Time: PT5M
Blend the Chili Sauce
Drain the softened chilies and let them cool 20 minutes. In a blender combine the chilies, 1/4 cup white vinegar, toasted sesame seeds, ginger piece, cinnamon piece, 7 garlic cloves, 4 bay leaves, ½ tsp black pepper, 2 tsp oregano, 2 tsp cumin, 2 tsp thyme, 2 cups beef broth, and a pinch of salt. Blend until completely smooth.
Time: PT10M
Strain the Sauce (Optional)
Pass the blended sauce through a fine mesh strainer into a bowl, pressing to extract as much liquid as possible.
Time: PT5M
Combine Sauce with Meat Broth
Remove the onion and garlic pieces from the meat broth. Pour the strained chili sauce into the pot, add about 1 cup of the reserved cooking broth, and bring to a gentle simmer for 20 minutes. Adjust salt if needed.
Time: PT20M
Temperature: medium
Shred the Beef
Check the meat for tenderness; it should fall apart easily. Remove the pieces, let cool slightly, then shred with two forks.
Time: PT5M
Separate Consomme
Scoop out 1 cup of the cooking broth and set aside as consomme for dipping. Optionally strain the remaining broth through a cheesecloth for a clearer liquid.
Time: PT5M
Prepare Tomato Puree
In a pot, boil the Roma tomatoes until the skins split (about 8‑10 minutes). Transfer to a blender, add a pinch of salt, and blend until smooth.
Time: PT15M
Temperature: high
Finish the Birria
Return the shredded beef to the main pot, stir in the tomato puree, and simmer 5 minutes so flavors meld.
Time: PT5M
Temperature: medium
Prep Toppings
Finely chop the remaining onion and cilantro. Shred the Oaxaca cheese.
Time: PT5M
Assemble and Serve Tacos
Heat a little olive oil in a large frying pan over medium‑high. Warm each corn tortilla 30 seconds per side, sprinkle with shredded Oaxaca cheese and let melt. Add a generous spoonful of shredded birria, top with chopped onion and cilantro. Serve with the reserved consomme on the side for dipping.
Time: PT10M
Temperature: medium‑high
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Gluten‑free (use corn tortillas), Can be made dairy‑free by omitting cheese or using a vegan cheese substitute
Allergens: Dairy (Oaxaca cheese), Sesame
Ingredient Substitutions
- Instead of Beef Chuck Roast: Lamb shoulder, Beef short ribs
- Instead of Roma Tomatoes: Plum tomatoes, San Marzano tomatoes
- Instead of New Mexico Chili Pods: Ancho chilies
- Instead of Guajillo Chili Pods: Pasilla chilies
- Instead of Pasilla Chili Pods: Guajillo chilies
- Instead of Chile de Árbol Pods: Cayenne pepper
- Instead of Garlic Cloves: Garlic powder (1 tsp per 3 cloves)
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Cinnamon Stick: Ground cinnamon (1/4 tsp)
- Instead of Sesame Seeds: Pumpkin seeds
- Instead of White Vinegar: Apple cider vinegar (same amount)
- Instead of Beef Broth: Chicken broth, Water with bouillon
- Instead of Olive Oil: Vegetable oil
- Instead of Oaxaca Cheese: Mozzarella, Monterey Jack
Equipment Needed
- Large Stockpot
- Cutting Board
- Chef's Knife
- Blender
- Fine Mesh Strainer (optional)
- Large Frying Pan
- Measuring Cups
- Measuring Spoons
- Tongs (optional)
- Wooden Spoon (optional)
Critical Steps — Do Not Skip
- Cut the Beef
- Start the Broth
- Soften the Chilies
- Blend the Chili Sauce
- Combine Sauce with Meat Broth
- Finish the Birria
- Assemble and Serve Tacos
Chef Tips from the Video
- Toast the whole spices (cumin, oregano) briefly before blending for deeper flavor.
- Use bone‑in chuck if possible; the marrow adds richness to the broth.
- For extra smoky depth, add a small piece of dried chipotle pepper to the chili sauce.
Troubleshooting
Meat is still tough after 2 hours
Continue simmering, checking every 15 minutes; add more water or broth if the level drops.
Sauce is too thick
Thin with additional beef broth or water, 1‑2 Tbsp at a time, until desired consistency.
Sauce is overly spicy
Stir in a little more white vinegar or a pinch of sugar, and increase the amount of broth to dilute heat.
Consomme is cloudy
Strain through a cheesecloth or coffee filter for a clearer broth.
Storage
Refrigerator: Store the broth and shredded meat in airtight containers for up to 4 days.
Freezer: Freeze the broth and meat separately in freezer‑safe bags for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The chili sauce can be prepared up to 2 days ahead and refrigerated.
- The broth (consomme) freezes well; make a large batch and thaw as needed.
- Shred the cooked beef and store it in the broth for extra moisture.
Frequently Asked Questions
What is the cultural significance and history of Birria de Res in Mexican cuisine?
Birria originated in the state of Jalisco as a festive stew made with goat or lamb, traditionally prepared for celebrations and holidays. Over time, beef became a popular substitute, and the dish spread throughout Mexico, becoming a beloved comfort food served at gatherings, fairs, and family meals.
What are the traditional regional variations of Birria de Res within Mexican cuisine?
In Jalisco, birria is often made with goat and served with a rich consomme. In Michoacán, beef birria may include additional chilies like chipotle. Some regions add fruit such as pineapple for a subtle sweetness, while others keep the broth clear and intensely spicy.
How is Birria de Res authentically served in its region of origin?
Authentic birria is served hot in a large bowl of broth (consomme) alongside shredded meat. Diners dip corn tortillas into the broth, fill them with meat, top with chopped onion and cilantro, and enjoy the combination of flavors and textures.
During which Mexican celebrations is Birria de Res traditionally prepared?
Birria is commonly prepared for Christmas, New Year’s, weddings, and local festivals (fiestas). Its hearty nature makes it ideal for large gatherings where guests can serve themselves from a communal pot.
How does Birria de Res fit into the broader Mexican stew tradition?
Birria belongs to the family of Mexican stews that rely on dried chilies, aromatics, and slow cooking to develop deep flavor. Like pozole or menudo, it showcases the Mexican love for bold, layered spice profiles and communal dining.
What are the authentic traditional ingredients for Birria de Res versus acceptable substitutes?
Traditional ingredients include dried chilies (guajillo, pasilla, árbol), cinnamon, cloves, cumin, oregano, and beef or goat meat. Substitutes can include ancho chilies for guajillo, or beef broth in place of homemade broth, and mozzarella instead of Oaxaca cheese for a milder melt.
What Mexican side dishes pair well with Birria de Res?
Birria pairs beautifully with Mexican rice, refried beans, fresh pico de gallo, pickled red onions, and a squeeze of lime. A side of grilled nopales (cactus) or a simple avocado salad also complements the rich stew.
What makes Birria de Res special or unique in Mexican cuisine?
Its combination of slow‑cooked, tender meat with a complex, smoky‑spicy broth and the interactive taco‑dipping experience sets birria apart. The balance of sweet, sour, and heat from the chilies and vinegar creates a distinctive flavor profile.
What are the most common mistakes to avoid when making Birria de Res at home?
Common errors include over‑cooking the meat so it becomes dry, under‑toasting the sesame seeds which can taste bitter, and forgetting to skim the broth, resulting in a cloudy consomme. Also, adding too many seeds from the chilies can make the sauce overly hot.
Why does this Birria de Res recipe use a blend of New Mexico, guajillo, pasilla, and árbol chilies instead of a single chili type?
Each chili contributes a different layer: New Mexico chilies add mild earthiness, guajillo provides sweet fruitiness, pasilla gives deep smoky notes, and árbol adds sharp heat. The blend creates a balanced, complex sauce that a single chili cannot achieve.
What does the YouTube channel Cooking Con Claudia specialize in?
Cooking Con Claudia focuses on authentic Latin American and Mexican home‑cooking tutorials, emphasizing traditional techniques, ingredient sourcing tips, and approachable step‑by‑step videos for everyday cooks.
How does the YouTube channel Cooking Con Claudia's approach to Mexican cooking differ from other Mexican cooking channels?
Cooking Con Claudia blends detailed cultural context with practical shortcuts, such as offering readily available chili substitutes and emphasizing pantry‑friendly methods, whereas many channels stick strictly to traditional ingredients without adaptation advice.
Last updated: September 6, 2026
