The Ultimate BIRRIA de Res Recipe Guide: Tacos, Consumé, Quesabirria & Ramen | Arnie's Cafe & Grill
Recipes in this Video
Birria de Res is a traditional Mexican dish originating from the state of Jalisco. It is often served at celebrations and special occasions, particularly during holidays. The dish has gained popularity beyond Mexico, becoming a staple in various Mexican restaurants worldwide. Its rich flavors and tender meat make it a favorite for gatherings and family meals.
Ingredients
- ●beef
- ●dried chiles
- ●garlic
- ●onion
- ●bay leaves
- ●cumin
- ●thyme
- ●salt
- ●pepper
- ●water
- ●corn tortillas
- ●lime
- ●cilantro
- ●onion (for garnish)
Instructions
- 1Soak dried chiles in hot water until softened.
- 2Blend soaked chiles with garlic, onion, and spices to form a paste.
- 3In a large pot, sear beef until browned on all sides.
- 4Add the chile paste and water to the pot, bringing it to a simmer.
- 5Cover and cook on low heat until beef is tender, about 2-3 hours.
- 6Shred the beef and serve in bowls with broth, garnished with chopped onion, cilantro, and lime.
Ingredient Alternatives
beef
Healthier: lean cuts of beef
Cheaper: pork
Pork is often more affordable and can be used for a similar flavor.
dried chiles
Cheaper: canned chipotle peppers
Canned chipotle peppers are often less expensive and provide a smoky flavor.
Techniques
Equipment
Also Known As
Tacos are a quintessential Mexican dish, originating from the indigenous peoples of Mexico. They have evolved over centuries and are now enjoyed worldwide in various forms. Traditionally, tacos are made with corn tortillas and filled with a variety of ingredients, reflecting regional flavors and preferences. They are often served at social gatherings and celebrations, symbolizing the rich culinary heritage of Mexico.
Ingredients
- ●corn tortillas
- ●cooked meat
- ●onions
- ●cilantro
- ●lime
- ●salsa
Instructions
- 1Prepare the meat by seasoning and cooking it thoroughly.
- 2Warm the corn tortillas on a skillet until pliable.
- 3Chop onions and cilantro finely.
- 4Assemble the tacos by placing meat on the tortillas.
- 5Top with chopped onions and cilantro.
- 6Squeeze fresh lime juice over the tacos.
- 7Add salsa according to taste.
- 8Serve immediately while warm.
Ingredient Alternatives
corn tortillas
Healthier: whole grain tortillas
Cheaper: flour tortillas
Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.
cooked meat
Healthier: grilled chicken
Cheaper: ground beef
Grilled chicken is leaner, while ground beef is often more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs beef chuck roast
- ●1 lb beef shank
- ●4 dried guajillo chiles
- ●2 dried ancho chiles
- ●1 onion, quartered
- ●4 cloves garlic
- ●2 tsp ground cumin
- ●1 tsp dried oregano
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●4 cups beef broth
- ●2 cups water
- ●12 corn tortillas
- ●1/2 cup chopped cilantro
- ●1/2 cup diced onion
- ●1 lime, cut into wedges
Instructions
- 1In a pot, boil the beef chuck roast and beef shank in water until tender, about 2 hours.
- 2Remove the meat and let it cool. Reserve the broth.
- 3In a skillet, toast the guajillo and ancho chiles until fragrant, then soak them in hot water for 15 minutes.
- 4Blend the soaked chiles with onion, garlic, cumin, oregano, black pepper, and salt until smooth.
- 5In a large pot, combine the reserved broth, blended sauce, and shredded meat. Simmer for 30 minutes.
- 6Warm the corn tortillas on a skillet until pliable.
- 7Fill each tortilla with the birria meat mixture and fold in half.
- 8Serve the tacos with chopped cilantro, diced onion, and lime wedges on the side.
Equipment
Ingredients
- ●2 lbs beef chuck roast
- ●1 lb beef short ribs
- ●4 cups beef broth
- ●3 dried guajillo chiles
- ●2 dried ancho chiles
- ●1 onion, chopped
- ●4 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp dried oregano
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●12 corn tortillas
- ●2 cups shredded mozzarella cheese
- ●1/2 cup chopped fresh cilantro
- ●1 lime, cut into wedges
Instructions
- 1In a pot, combine the beef chuck roast, beef short ribs, and beef broth. Bring to a boil, then reduce heat and simmer for about 2 hours until the meat is tender.
- 2While the meat is cooking, prepare the chiles. Remove stems and seeds from the guajillo and ancho chiles, then soak them in hot water for about 15 minutes until softened.
- 3In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, black pepper, and salt. Blend until smooth, adding a little soaking water if necessary to achieve a sauce-like consistency.
- 4Once the meat is tender, remove it from the pot and shred it using two forks. Reserve the broth for dipping.
- 5Mix the shredded meat with the blended sauce until well combined.
- 6Heat a skillet over medium heat. Dip a tortilla in the reserved broth, then place it in the skillet.
- 7Add a generous amount of the meat mixture and top with shredded cheese. Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.
- 8Repeat with remaining tortillas and filling.
- 9Serve the quesabirria hot with chopped cilantro and lime wedges on the side, along with a small bowl of the reserved broth for dipping.
Equipment
Ingredients
- ●2 lbs beef chuck roast
- ●1 lb beef shank
- ●1 onion, quartered
- ●4 cloves garlic, minced
- ●2 bay leaves
- ●1 tsp cumin
- ●1 tsp dried oregano
- ●1 tsp black pepper
- ●1 tsp salt
- ●4 cups beef broth
- ●3 dried guajillo chiles, seeds removed
- ●2 dried ancho chiles, seeds removed
- ●1/2 cup fresh cilantro, chopped
- ●1 lime, cut into wedges
- ●Tortillas for serving
Instructions
- 1In a large pot, combine the beef chuck roast, beef shank, onion, garlic, bay leaves, cumin, oregano, black pepper, and salt.
- 2Add the beef broth and bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 2 hours, or until the meat is tender.
- 4While the meat is cooking, prepare the chiles. In a dry skillet, toast the guajillo and ancho chiles for a few minutes until fragrant.
- 5Soak the toasted chiles in hot water for about 15 minutes until softened.
- 6Blend the soaked chiles with a little bit of the cooking liquid until smooth.
- 7After 2 hours, remove the meat from the pot and shred it using two forks. Discard the bay leaves.
- 8Stir the blended chile sauce into the pot with the broth and bring it back to a simmer.
- 9Add the shredded meat back into the pot and let it cook for an additional 30 minutes to meld the flavors.
- 10Serve the consomé hot, garnished with fresh cilantro and lime wedges, alongside warm tortillas.
Equipment
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