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5 from 1 vote

Birria de Res (Beef Birria)

Course: Main Course
Cuisine: Mexican
Keyword: beef birria, birria, mexican recipes



  • 3 lb chuck roast roughly cubed
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp white vinegar can use apple cider vinegar
  • 4 bay leaves
  • 1 cup water


  • 4 ancho chiles
  • 5 guajillo chiles
  • 2 arbol chiles
  • 3 garlic cloves
  • 1 onion cut in half
  • 3 roma tomatoes cut in half
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 4 whole cloves
  • 10 peppercorns
  • ½ cinnamon stick
  • 1 tsp oregano
  • 1 tsp marjoram
  • 3 tsp salt
  • 2 cups water



  • Remove all seeds and veins from chiles (peppers).
  • Add peppers and 2 cups of water to saucepan and bring to boil.
  • On medium heat place a medium skillet with olive oil and add onion, tomatoes, and garlic cloves. Cook until tomatoes and onion are soft, about 10 minutes. Set aside.
  • Use a new skillet or same skillet used for tomatoes, (wipe oil off), and place over medium heat. Add cumin seeds, whole cloves, peppercorns, and cinnamon stick. Toast until aromatic, about 5-7 minutes. *This is optional but adds depth to the sauce.
  • With a mortar and pestle or using small blender or coffee/spice grinder, grind toasted spices except cinnamon.
  • To a blender add chiles, tomato mixture, ground spices, cinnamon, oregano, marjoram, water, and salt. Blend until smooth, about 5 minutes.
  • Strain sauce with fine sieve/strainer.

Birria (Slow Cooker)

  • In a large dutch oven or skillet over medium heat add olive oil.
  • Once oil is hot, add beef and sear each side until just browned.
  • Add beef, sauce, water, vinegar, and bay leaves to slow cooker. Cover and cook on high for 4-5 hours, or low 8-10 hours. The meat becomes more tender the longer you leave in the crockpot but will be thoroughly cooked and tender at the lesser times.