Easy Birria de Res Recipe

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Our Birria De Res Recipe is delicious and juicy! This recipe for tender beef short ribs with spice and crunchy tacos will be made for years.  


– 3 dried ancho chile – 3 dried guajillo chile – 2 quarts water – 4 pounds beef short ribs with bone – 2 teaspoons kosher salt – 7 ounce canned chipotle in adobo – 2 quarts low sodium beef broth divided – 2 tablespoons vegetable oil For the stock: – 1 large sweet onion skin removed cut into 4th – 2 large carrots peeled and cut into 2-inch piece – 1 head of garlic cut in half to expose the cloves – 6 ounces tomato paste – 5 bay leave – 1 cinnamon stick – 1 teaspoon chili powder – 1 teaspoon ground cumin – 1 teaspoon dried oregano – 1 teaspoon kosher salt – 1 teaspoon black pepper To serve: – 16 corn tortilla – 2 cups shredded quesadilla cheese – 1 cup small diced onion – 1 cup chopped fresh cilantro – lime wedges


Remove dried ancho and guajillo chilli tops using scissors or knife. Discard seeds and stem. Put in a large pot or Dutch oven. High-heat 2 quarts water. Turn off heat after boiling.  

Step 1

Let soak 15 minutes. Salt short ribs on all sides while chilies marinate. Blend strained chilies. Chipotle adobo with 2 cups beef broth. Mix well and keep aside.  

Step 2

Dump extra Dutch oven/pot water. Heat pot medium. Batch-sear short ribs in 1 tbsp vegetable oil till golden. Batching prevents pan overflow. Oil short ribs. Seared short ribs on a dish. 

Step 3

Eliminate grease. Onions, carrots, garlic. Leftover beef broth and blended chilies. Add tomato paste, bay leaves, cinnamon, chilli powder, cumin, oregano, salt, and pepper.  

Step 4

Combine. Return short ribs to pot and coat. Shred short ribs after 3–4 hours of cooking. Stir occasionally to avoid sticking. Place short-rib plate. Get rid of stock solids. 

Step 5

Return liquid to pot and heat. Remove meat and bones. Waste fat and bones. Cook big skillet on medium. I prefer cast-iron griddles, but any will work. Dip and drain corn tortillas in cooking liquid.  

Step 6

Griddle it. Minimal shred beef to ¼ cup. Cheese, 2 tablespoons. Tacos are formed by folding the tortilla over the filling. Carefully lower the top. Fry sides 2-3 minutes till crispy and golden. 

Step 7

To catch drips, lay crispy tacos on a wire rack over a sheet tray. Ingredient reuse. Serve immediately with chopped onion, cilantro, lime wedges, and a bowl of cooking liquid “stew” for dipping.  

Step 8


-Calories: 370kcal -Carbohydrates: 24g -Protein: 28g -Fat: 19g -Saturated Fat: 9g -Polyunsaturated Fat: 2g -Monounsaturated Fat: 4g -Trans Fat: 0.01g -Cholesterol: 80mg -Sodium: 972mg -Potassium: 887mg -Fiber: 6g -Sugar: 6g -Vitamin A: 3461IU -Vitamin C: 7mg -Calcium: 264mg -Iron: 3mg

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