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Best Easy Birria de Res Recipe

Name: Best Easy Birria de Res Recipe
Total time: 180 min
Yield: 340 g
Ingredients: beef chuck roast 3 lbs; beef short ribs 1.5 lbs; dried guajillo chiles 4 pieces; dried ancho chiles 2 pieces; dried pasilla chiles 2 pieces; white onion 1 large; garlic cloves 6 cloves; bay leaves 2 leaves; tomatoes 2 medium; whole black peppercorns 1 tsp; ground cumin 1.5 tsp; dried oregano 2 tsp; ground cinnamon 0.5 tsp; apple cider vinegar 2 tbsp; kosher salt 2.5 tsp

Beef slow-braised in a complex dried chile sauce until melt-in-your-mouth tender. This high protein family celebration dish delivers rich, deeply spiced flavors with every bowl of consommé.

Cook 180 min Difficulty NORMAL 425 kcal

#high protein #family meal #Mexican #holiday dish

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Ingredients

Main ingredients

beef chuck roast 3 lbs
beef short ribs 1.5 lbs
dried guajillo chiles 4 pieces
dried ancho chiles 2 pieces
dried pasilla chiles 2 pieces
white onion 1 large
garlic cloves 6 cloves
bay leaves 2 leaves
tomatoes 2 medium

Seasonings/Sauce

whole black peppercorns 1 tsp
ground cumin 1.5 tsp
dried oregano 2 tsp
ground cinnamon 0.5 tsp
apple cider vinegar 2 tbsp
kosher salt 2.5 tsp

Nutrition summary

Carbohydrates 13 g 12%

Protein 38 g 36%

Fat 25 g 52%

Serving size 340g

Cooking steps

1

Remove seeds and stems from guajillo, ancho, and pasilla chiles. Toast chiles in a dry skillet over medium heat until fragrant, 2–3 minutes, turning occasionally to avoid burning.
2

Boil 4 cups of water and soak the toasted chiles for 20 minutes until softened. Meanwhile, cut beef into large chunks and season all over with 1 tsp salt.
3

In a large Dutch oven, heat 1 tbsp oil over medium-high. Sear beef pieces in batches until well browned on all sides, about 2–3 minutes per side. Set aside.
4

In a blender, combine soaked chiles (with soaking liquid), tomatoes, onion (quartered), garlic, cumin, oregano, cinnamon, peppercorns, and vinegar. Blend until very smooth.
5

Return seared beef to pot. Pour in chile sauce, add bay leaves, and top off with just enough water to submerge beef (about 3–4 cups). Bring to a boil, then reduce to a low simmer.
6

Cover and braise gently for 2.5–3 hours, stirring occasionally and skimming excess fat, until beef is fork-tender and shreds easily.
7

Remove beef and shred with forks. Return meat to the consommé, adjust salt to taste, and simmer uncovered for 10 more minutes before serving hot.

Personalized Q&A

Q. What's the key ingredient in this birria de res recipe?

The core ingredient is beef—both chuck roast and short ribs are used for rich flavor and melt-in-your-mouth texture. The combination of dried chiles (guajillo, ancho, pasilla) forms the signature deep, complex taste of authentic birria, supported by aromatic spices and slow braising.

Q. What's the most important cooking step for tender, flavorful birria?

The key is slow-braising the beef in the deeply flavored chile sauce for 2.5 to 3 hours at a low simmer. This long, gentle cook allows the flavors to penetrate and the beef to become exceptionally tender without drying out.

Q. How can I prevent tough or dry beef in birria de res?

Be sure to sear the beef first for flavor, then maintain a gentle simmer—never a rapid boil—during the braise. Stir occasionally and ensure the meat stays mostly submerged in liquid. Undercooking or cooking at too high heat can result in toughness.

Q. What are the nutrition facts for this birria de res recipe?

Each 340g serving delivers approximately 425 kcal, with 38g protein (36% of calories), 25g fat (52%), and 13g carbohydrates (12%). This makes it a protein-rich choice, with moderate fat and relatively low carbohydrates per serving.

Best Easy Birria de Res Recipe

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