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Birria de Res (Beef Shank Birria)

Slow‑braised beef shank in a rich, chile‑forward consommé. Perfect for tacos, bowls, or straight sipping.
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Course Main Course
Cuisine Mexican

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

Birria Tacos (Quesabirria Style)
  • 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.
Keyword beef, birria de res, Gluten Free, Mexican, slow cooker