Birria is a popular Mexican dish. The traditional birria was made popular in Jalisco, Mexico and typically prepared with goat. Since many people prefer beef and goat is not easy to come by around here, beef is what I used today.
I have a similar recipe for birria on my blog, but it’s prepared with beef cheek. It’s rich and delicious ans perfect for those Sunday morning barbacoa tacos that some of us crave. https://pinaenlacocina.com/birria-style-beef-cheek-birria-de-res/
There are two ways you can serve this tasty birria recipe. Tacos and quesadillas, that’s a no brainer! But also popular is to serve the birria with plenty of consomme, either in the bowl or separately on the side with your tacos.
Most times, chile guajillo is used for this recipe, but I like to mix in different dried chiles to add a little heat. That is the wonderful thing about cooking at home, making a recipe your own. A recipe is just a guide line after all.
Beef Birria With Consomé (Birria de Res Con Consomé)
Ingredients
- 5 pounds beef chuck roast sliced into 5 equal parts
- 1 large white onion sliced in half
- 1 head of garlic
- 18 cups of water
- Salt to taste
- 7-8 chile guajillo or california remove stems and seeds
- 6 chile de arbol optional
- 4 large roma tomatoes
- 1 1/2 inch piece of Mexican canela
- 4 whole cloves
- 1 tsp thyme
- 1 tsp Mexican oregano
- 1/2 tsp marjoram
- 1/2 tsp cumin seeds
- 1/2 tsp peppercorns
- 2 bay leaves
Instructions
- In a large pot, add the beef, 1/2 the onion, 1/2 of the head of garlic, water and salt to taste. Bring up to a boil at medium heat. Skim off the top as needed.Reduce, cover and continue cooking until the meat is tender(about 2 hours).
- In a separate pot, add the dried chiles, remaining onion, 4-6 cloves of remaining garlic and roma tomatoes, Cover with water and bring to a boil at medium heat. Reduce heat and continue cooking for 10-12 minutes.
- To the pot with tomatoes, add the canela, cloves, thyme, oregano, marjoram, cumin seeds and peppercorns. Let sit for 10 minutes.
- After 10 minutes, using a wire mesh strainer, strain out the liquid from pot with tomatoes, reserving 1/2 of the cooking water. Transfer all the ingredients to the blender, including 1/2 of the water that you reserved from pot. Add two cups of the beef broth from the other pot to the blender. Cover tightly and blend on high until smooth.
- Remove the onion and garlic from the pot with beef and discard. Using a fine wire strainer, strain the sauce from blender directly into the pot with beef. Add the bay leaves. Cook partially covered for 1 1/2 to 2 more hours or until the beef shreds apart easily. Taste for salt along the way.
- You can serve the birria two ways. Serve in bowls with plenty of consomé. Garnish with onion, cilantro, lime and spicy red salsa. Or you can prepare crispy birria tacos or quesadillas and serve the consomé on the side.
Notes
Not into using whole spices? You can use ground spices. Just wait to add them when you get ready to blend your chile sauce.
I love my vitamix blender! I don’t have to strain sauces most days when I prepare my recipes.
I did strain on this day, but had hardly any chile skins left behind.
It will seem like a lot of consomme, but believe me, you will just want to drink a big bowl of it!
It freezes well! I froze the consomme separately from the beef. Freeze in smaller portions and freeze flat , if possible.
Beef, spicy salsa, onion, cilantro and lime! Oh and a good quality corn tortilla is a must for tacos!
There’s that consomme on the side. It’s like you get a soup and tacos in one recipe.
Spicy Salsa For Birria Recipes https://pinaenlacocina.com/spicy-salsa-for-birria/
I wish I could reach thru this screen and grab some of this! Looks and sounds delicious!
Thank you Robert!
This looks great! Silly question but if I were to buy goat instead of beef and follow the same directions would it still make the same results?
Hi Sara, to be honest with you I have never cooked goat meat. I know people use it for birria all the time. I would imagine it’s the same. It may just need to cook a little longer so it’s tender.
I’m cooking this for the first time. I love following you in IG..
Thank you Yesenia!!
Just got back from family’s over the holiday, and they had this dish. I’m gonna make it today, now that I found this recipe. Thanks
You’re welcome Nolan!
Would rib meat also work in this this?
Hi! Rib meat would work as well. I would suggest a mix if possible because you want to make sure you will plenty of that tasty shredded beef when it cooks down for hours.
Hello Sonia have you done a video on You Tube for this recipe? I think the recipe is the same I used & loved but can’t seem to find the video! Either way I will be making more this next week!
Thanks!
Hi Lyn, I did not load a video on You Tube. I shared step by step videos on my Instagram stories a while back. It’s saved on my Instagram highlights under one of the beef highlights.
This looks so good! After the beef is cooked and shredded, do you strain to keep it from being to wet on the tacos?
Hi Cody! Some people like to strain it when preparing tacos. They serve the consome on the side and garnish with onion, cilantro and lime.
Do you add the Chile de Arbol to the consome salsa ? With the tomatoes & Chile guajillo all together?
Hi Anne,
Yes, the chile de arbol is considered a dried chile and would be included if you like to add a little heat.
Is there a video ?
Hi Daniela, the only video is on my Instagram highlights the day I prepared the Birria. Look under the highlight titled Beef 2.
How can I keep the flavor authentic but not be too spicy, for my children who don’t eat too spicy
Hi Norma, If you just take out the spicy chile de arbol, the recipe should be a little more mild. Stick to using only chile guajillo. They are the mildest of all the dried chiles.
I made the birria tacos tonight for dinner!! I made the birria yesterday and had it tonight! Was sooo good!!! Made the chile Colorado con papas yesterday for dinner…Nothing I’ve made from your recipes has been bad!! Have always gotten amazing reviews when I make your recipes!! I’ve been cooking with you since 2009 and always love what I find on your blog!! Thank you!!!
Thank you so much Michelle! I really appreciate the feedback! I am happy you are enjoying the recipes!
Do we split the 18 cups of water between the 2 pots?
Hi Ricardo, sorry for the confusion. The 18 cups of water all goes into the beef. It will cook for quite a while from start to finish. You just add enough water to the chile mixture to cover it. Just enough so it can simmer and soften the ingredients. I will revise my instructions so it’s more clear.
Hello… I’ve made this reciepe before and my family loved it. However,I’m planning to do the same for my sons up coming birthday.how would I adjust the recipe for 50 people?
Hi Tiffanie,
I would just simply multiply all the ingredients. You could prepare it ahead of time in batches. Always taste better the next day anyway.