The Ultimate BIRRIA de Res Recipe Guide
About this recipe
Birria de Res is a rich and flavorful Mexican beef stew, perfect for tacos or as a comforting dish on its own. This recipe, shared by ArnieTex, showcases a straightforward approach to creating a delicious birria with a velvety sauce that will have you coming back for more.
With a blend of various chiles and spices, this version emphasizes the importance of using chuck meat for its collagen and flavor. The cooking process may seem lengthy, but the result is well worth the wait.
Ingredient notes
- You can substitute chuck meat with short ribs if desired.
Tips from ArnieTex’s video
- Make sure to de-seed and de-vein the chiles before rinsing them to ensure a smoother sauce.
- Sear the chuck meat until browned on all sides for added flavor before adding it back to the sauce.
Good to know
- How long does it take to make birria de res?
- The total time for this recipe is 4 hours.
- What type of meat can I use for birria?
- The recipe uses chuck meat, but you can also substitute it with short ribs.
No life story here — the video and the recipe are the whole point. All credit to ArnieTex: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
De-seed and de-vein the chiles, then rinse them thoroughly.
- 2
In a pot, add 6 cups of water and bring to a boil.
- 3
Quarter the onion and add it to the boiling water along with the cinnamon stick.
- 4
Add the tomatoes to the pot once boiling.
- 5
After boiling for about 5 minutes, add the garlic to the pot.
- 6
Boil the mixture for a total of 15 minutes, then turn off the heat and let it cool slightly.
- 7
Transfer the cooled mixture to a blender and blend until smooth, then strain through a sieve to create a velvety sauce.
- 8
Sear the chuck meat in a hot pan until browned on all sides, about 1-2 minutes per side.
- 9
Remove the seared meat from the pan and set aside.
- 10
Deglaze the pan with beef broth to loosen the fond, then add the meat back into the pan with the sauce.
Heads up — we had to guess a little:
- The quantity of garlic was inferred based on common usage in similar recipes.
Credit where it’s due: this recipe was transcribed from ArnieTex’s original video on YouTube. Follow them there — it’s their dish.
Are you ArnieTex? Claim this page or ask us to take it down. Your call, always.
