Birria de Res (Beef Birria)

MUCH quicker & easier using canned Mexican chipotle chiles in adobo sauce and the Instant Pot. Chopped 2 carrots, 2 celery stalks & a medium onion, sauteed in the I.P. Cut a 3.5 lb boneless chuck roast into a few large pieces, browned & laid on top of half the veggies with the rest of the veggies on top of the meat. 5 chopped chipotles and a generous amount of the adobo they were packed in plus 2C beef broth. 1 hour on high, natural release, boil down & puree veggies with the immersion blender!

It's not true to original al birria. Sesame seeds, Poblano peppers? Ginger??

Limited items at our rural grocer. Made with a large brisket cut down into smaller chunks and dried chipotle peppers. Toasted all the spices and ground them. So incredibly good. Served w/ fresh made tortillas, rice beans, roasted mushrooms, and a fresh salsa - white onion, tomatillo, yellow slight unripe tomato, cilantro lime and salt

Chuck roast or rump roast works well here. Couple of tips; we cooked for 4 hours to get the meat to fall apart. You may need to add extra water so the broth does not dry up. If you are making tacos, corn tortillas, use the broth to dip the tortillas in, Oaxaca cheese around the corners to get the crispy edges. Cook on Blackstone or cast iron. Yum!

For me I felt the cinnamon and clove spice was a little too much. I will make again some day and cut both in half. Other than that I thought it was great.

The 28 oz can of crushed tomatoes overpowers the guajillo. Use a 14-15 oz can instead & double the amount of guajillo; You will not regret it.

I made this and thought it was good, I did with a mix of short rib and oxtail, and I think like others cooked for longer. My note is that I think it could take a lot more chillies, I added three cascabel and two arbol, but still not that much heat. If I made it again I would omit the cinnamon, I found it too dominant.

I made this with pork shoulder and would not do that again. The pork seemed dry. The adobo flavors are better suited to beef. I agree the recipe can handle more heat, but the flavors are very good without it. Make ahead tip: I made the adobo the night before. It was ready to add to the meat after I sauteed it.

This was completely fabulous and easy to make.

Terrific recipe! My husband from South Texas grew up with meats like this. He was full of praise — I think his estimation of my cooking prowess went up a couple of notches after this. I used a mix of beef shank and oxtail. 3 hours would have been better in the oven than 2, for meat falling off the bone. So I popped it back in the oven for an hour after dinner. Looking forward to great leftovers. But we eat it with flour, not corn tortillas.

This recipe makes for deliciously tender beef shoulder and a savory, lightly spicy sauce that is good enough to drink. The braise took a bit longer than suggested for me, but it was immediately clear when my beef became “fork tender” and ready to eat. Don’t rush it. The leftovers are also so tasty.

I used brisket and it came out perfect. Would use it again. Just took me all day!

Highly recommend cooking longer than suggested by up to an hour. I found it was not cooked long enough to be tender the first time around. I did 300 for 3 to 3.5 hours and it was much much better. My favorite beef stew of all time.

Since I blended up the chiles in the blender, I did not skin the poblano and found no difference in texture for the sauce

I added a circle of Mexican chocolate, did the whole thing in a Dutch oven on my gas grill. Then on a large cookie sheet I sliced a sheet of Hawaiian rolls across, layered Oaxaca Cheese, then the Birria, then more cheese (then I added chopped up Habanero, judiciously to some of them for my middle son who looooooves spice), then returned the top layer on top, brushed melted butter and then put all this in my pellet smoker for 20 minutes. Leftovers were ridiculous.