Authentic birria de res made with beef shank, rich chile consommé, and bold Jalisco flavor — perfect for tacos or bowls.
Birria de Res is a rich, chile‑braised Mexican beef dish that delivers deep flavor, tender shredded meat, and a consommé worth sipping straight from the bowl. This version uses beef shank for authentic texture and bone‑deep richness, giving you restaurant‑quality birria perfect for tacos, quesabirria, or a simple bowl with onions and cilantro. If you’ve been wanting a true Jalisco‑style birria made with real chiles and slow‑cooked beef, this recipe hits every note.
Birria has deep roots in Jalisco, traditionally made with goat, but beef shank delivers the same rich flavor with a silky, chile‑forward consommé. This version stays true to the classic method while keeping the process simple enough for home cooks. It’s slow food at its best — bold, comforting, and perfect for tacos, bowls, or straight sipping.
Try it with my Refried Beans for a bold comforting dinner!
Birria de Res (Beef Shank Birria)
Ingredients
- 3 –4 lbs beef shank bone‑in
- 1 –2 lbs chuck roast optional but recommended
- 1 tbsp kosher salt
- 1 tsp black pepper
- 6 guajillo chiles stemmed and seeded
- 4 ancho chiles stemmed and seeded
- 2 –3 chiles de árbol optional for heat
- 1 white onion quartered
- 6 garlic cloves
- 1 large tomato or 2 Roma
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 1 tbsp whole cumin
- 1 tbsp dried oregano
- 1 tsp thyme
- 4 whole cloves
- 1 Mexican cinnamon stick or ½ regular
- 4 cups beef broth
- 2 cups water
- ¼ cup apple cider vinegar
- For Tacos Optional
- Corn tortillas
- Oaxaca or mozzarella cheese
- Chopped onion + cilantro
- Lime wedges
Instructions
Prep the chiles
- Toast the guajillo, ancho, and árbol chiles in a dry pan for 20–30 seconds per side until fragrant.
- Transfer to a bowl and cover with hot water. Soak 15 minutes.
Build the sauce
- In the same pan, char the onion, garlic, and tomato.
- Add to a blender along with:
- Soaked chiles
- 1 cup chile‑soaking liquid
- Vinegar
- All spices (remove the cinnamon stick before blending)
- Blend until completely smooth. Strain if you want a silky consommé.
Brown the meat
- Season the beef shank (and chuck, if using) with salt and pepper.
- Sear in a heavy pot until browned on all sides.
Combine + braise
- Add to the pot:
- Blended chile sauce
- Beef broth
- Water
- Bay leaves
- Bring to a simmer, cover, and cook (various options):
- Stovetop: 3 hours
- Oven: 300°F for 3 hours
- Slow cooker: 6–8 hours on low
- Instant Pot: 60–75 minutes, natural release
- Cook until the meat is fall‑apart tender.
Shred + season
- Pull the meat out, shred it, and return it to the consommé.
- Taste and adjust salt — birria needs enough salt to make the broth pop.
Notes
- Skim a little of the red fat from the top of the pot.
- Heat a skillet with that fat.
- Dip tortillas into the consommé and lay them in the skillet.
- Add cheese + birria meat.
- Fold and crisp until golden.
- Serve with a cup of consommé for dipping.