Birria de Res
This traditional Birria de Res is rich, deeply spiced, and worth every minute of slow simmering. Beef and beef shank are seared to build flavor, then braised low and slow in a savory broth infused with Spanglish Asadero Birria Seasoning, garlic, and bay leaves. A robust sauce made from guajillo, puya, and ancho chiles blended with warm spices gives the meat its signature depth and color, while a splash of white vinegar brightens every bite.
Whether served with a side of consommé for dipping or shredded into tacos, this classic birria delivers authentic, restaurant-quality flavor straight from your own kitchen.
This traditional Birria de Res is rich, deeply spiced, and worth every minute of slow simmering. Beef and beef shank are seared to build flavor, then braised low and slow in a savory broth infused with Spanglish Asadero Birria Seasoning, garlic, and bay leaves. A robust sauce made from guajillo, puya, and ancho chiles blended with warm spices gives the meat its signature depth and color, while a splash of white vinegar brightens every bite.
Whether served with a side of consommé for dipping or shredded into tacos, this classic birria delivers authentic, restaurant-quality flavor straight from your own kitchen.
Ingredients
4 lb beef for birria
1 beef shank
1 onion (halved)
6 garlic cloves (4 for the broth, 2 for the sauce)
2 bay leaves
5 Cups water
Salt to taste
Oil (for searing the meat)
1 Tbsp white vinegar
For the sauce:
5 guajillo chiles (seeded)
5 puya chiles (seeded)
2 ancho chiles (seeded)
½ Tbsp cumin
1 Tbsp dried oregano
8 whole black peppercorns
6 whole cloves
1 Cup of the chile soaking water
Instructions
Toast the chiles: Lightly toast the guajillo, puya, and ancho chiles in a dry skillet over medium heat for about 1 minute per side, until fragrant. Place them in a bowl, cover with hot water, and let soak for 15–20 minutes until softened.
Sear the meat: Heat oil in a large pot over medium-high heat. Season the beef and beef shank generously with Spanglish Asadero Birria seasoning and salt, then sear on all sides until browned.
Build the broth: Add the seared meat to the pot with the halved onion, 4 garlic cloves, bay leaves, and 5 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 2½-3 hours, until the meat is very tender.
Make the sauce: Drain the soaked chiles, reserving 1 Cup of the soaking liquid. Blend the chiles with the remaining 2 garlic cloves, cumin, oregano, peppercorns, cloves, and the reserved chile soaking water until smooth.
Combine: Strain the chile sauce into the pot with the meat and broth, discarding any solids. Stir in the white vinegar and additional salt to taste. Simmer uncovered for another 20–30 minutes to let the flavors meld and the broth thicken slightly.
Shred the meat: Remove the beef and shank from the pot and shred with two forks, discarding any bones or excess fat. Return the shredded meat to the pot and stir to combine with the broth.
Serve: Ladle the birria and consommé into bowls, or use the meat for tacos, dipping each tortilla in the broth before crisping on a griddle. Serve with onion, cilantro, and lime on the side.
