Description
Enjoy this authentic Easy Birria de Res recipe featuring tender, slow-simmered beef short ribs in a rich, flavorful chile broth. Perfectly seared and stewed for hours, then crisped up in corn tortillas with melted cheese, these juicy birria tacos are served with fresh onion, cilantro, lime, and a spicy dipping broth for an irresistible Mexican dish.
Ingredients
Chiles and Broth
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 2 quarts water
- 7 ounce canned chipotle in adobo
- 2 quarts low sodium beef broth (divided)
Beef and Seasonings
- 4 pounds beef short ribs with bones
- 2 teaspoons kosher salt (for seasoning ribs)
- 1 teaspoon kosher salt (for stew)
- 1 teaspoon black pepper
- 5 bay leaves
- 1 cinnamon stick
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Vegetables and Aromatics
- 1 large sweet onion (skin removed, cut into 4ths)
- 2 large carrots (peeled and cut into 2-inch pieces)
- 1 head of garlic cut in half to expose cloves
- 6 ounces tomato paste
Tacos and Garnishes
- 16 corn tortillas
- 2 cups shredded quesadilla cheese
- 1 cup small diced onion
- 1 cup chopped fresh cilantro
- lime wedges
- 2 tablespoons vegetable oil
Instructions
- Prepare the Chiles: Cut off the tops from dried ancho and guajillo chiles, remove stems and seeds, then soak them in 2 quarts water brought to a boil and removed from heat for 15 minutes.
- Season the Short Ribs: While chiles soak, season the beef short ribs evenly with 2 teaspoons kosher salt and set aside.
- Make Chile Sauce: Strain chiles from soaking water, blend them with chipotle in adobo and 2 cups beef broth until smooth; set aside.
- Sear the Short Ribs: Discard soaking water, wipe pot dry, heat 1 tablespoon vegetable oil over medium, and sear short ribs in batches until golden brown on all sides; transfer to plate.
- Sauté Vegetables: Remove excess grease, add onion, carrots, and garlic to pot, then pour in blended chile mixture and remaining beef broth.
- Add Seasonings: Stir in tomato paste, bay leaves, cinnamon stick, chili powder, cumin, oregano, 1 teaspoon salt, and black pepper until combined.
- Simmer the Beef: Return short ribs to pot, coat in sauce, bring to boil, then reduce heat to low and cover; simmer for 3½ to 4 hours until meat is tender and shreddable, stirring occasionally.
- Remove Meat: Take out short ribs and let rest on plate.
- Strain Broth: Strain cooking liquid to remove solids, discard them, and keep liquid warm in pot.
- Shred Beef: Remove meat from bones, discard bones and excess fat, shred the beef into bite-sized pieces.
- Assemble and Fry Tacos: Heat a large skillet or cast-iron griddle over medium heat. Dip each corn tortilla into the warm cooking liquid, shake off excess, place on skillet, add about ¼ cup shredded beef and 2 tablespoons cheese, fold taco, press gently, and fry 2–3 minutes per side until golden and crispy.
- Drain and Keep Crispy: Place cooked tacos on a wire rack over a sheet tray to drain and maintain crispness. Repeat with remaining tortillas and filling.
- Serve: Plate tacos with diced onion, chopped cilantro, lime wedges, and a small bowl of the warm cooking liquid for dipping.
Notes
- Removing seeds from dried chiles reduces bitterness and ensures a balanced flavor.
- Searing the beef short ribs before simmering adds depth of flavor through caramelization.
- Slow simmering the meat makes it tender enough to shred easily and infuses it with the rich sauce.
- Dipping tortillas in the broth before frying allows them to soak up extra flavor and makes the exterior crispy when fried.
- Using a wire rack to drain the tacos prevents them from becoming soggy and keeps them crispy.
- Serving with fresh onion, cilantro, and lime enhances the freshness and brightness of the dish.
