Birria de Res FÁCIL | La Capital
About this recipe
Birria de Res is a delicious Mexican dish, known for its rich flavors and tender meat, perfect for tacos. This easy version focuses on a flavorful adobo sauce made from tomatoes and spices, ensuring a satisfying meal without the fuss.
In this recipe, the creator emphasizes simplicity while still delivering authentic taste. By blending the adobo ingredients together and simmering the beef short ribs, you get a hearty filling for tacos that everyone will love.
Ingredient notes
- Use ripe tomatoes for better flavor.
- The recipe calls for 1 kg of beef short ribs, but you can substitute with other cuts if preferred.
Tips from La Capital’s video
- Start blending the adobo at a low speed to avoid splattering due to heat.
- Simmer the beef on low heat for about 2.5 hours to ensure it becomes tender and flavorful.
- Don't be afraid to use the reserved fat from the broth when reheating the meat for added flavor.
Good to know
- How many tacos does this recipe yield?
- This recipe yields approximately 20 tacos.
- What is the total cooking time for the birria?
- The total cooking time is about 2 hours and 30 minutes.
- What type of chiles are used in the adobo?
- The adobo uses dried ancho chiles and dried guajillo chiles.
- Can I use a different type of meat instead of beef short ribs?
- Yes, the creator mentions that birria can also be made with goat meat, but beef short ribs are recommended for this recipe.
No life story here — the video and the recipe are the whole point. All credit to La Capital: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the adobo by heating a pot with a little oil.
- 2
Add approximately 10 tomatoes, a whole white onion, and 10-12 garlic cloves to the pot.
- 3
Add 1 tablespoon of black pepper, 1 tablespoon of allspice, 1 teaspoon of ground cumin, 1.5 teaspoons of dried thyme, and 1.5 teaspoons of dried oregano.
- 4
Add half a stick of cinnamon and 5 dried ancho chiles and 8 dried guajillo chiles (seeds and veins removed).
- 5
Mix everything for about 5 minutes to release more flavor, then add 2 tablespoons of white vinegar and 1 liter of water.
- 6
Let it boil for another 5-10 minutes.
- 7
Blend the mixture in a blender until smooth, starting at a low speed due to the heat.
- 8
Add the blended adobo to a pot and season with salt to taste.
- 9
Add 1 kg of beef short ribs to the pot and let it simmer on low heat for about 2.5 hours until the meat is tender.
- 10
Prepare the salsa by boiling some water and adding a few dried árbol chiles and 2 pasilla chiles along with 10 tomatillos for 3 minutes, then let it rest for 10 minutes.
- 11
Blend the salsa with a little of the cooking water, 2-3 garlic cloves, a quarter of an onion, and season with salt and black pepper to taste.
- 12
After the meat is cooked, remove it from the broth and chop it into pieces.
- 13
Strain the broth and refrigerate overnight to remove excess fat easily.
- 14
Reheat the meat in a comal or skillet on low heat, using reserved fat for flavor.
- 15
Assemble the tacos by placing the meat on tortillas, adding cheese, and cooking until crispy.
Heads up — we had to guess a little:
- The quantity of cheese is inferred as 'to taste' since it can vary based on personal preference.
Credit where it’s due: this recipe was transcribed from La Capital’s original video on YouTube. Follow them there — it’s their dish.
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