Birria de Res (Mexican Beef Stew) | Deep, Rich Consomé & Fall-Apart Beef скачать в хорошем качестве

Birria de Res (Mexican Beef Stew) | Deep, Rich Consomé & Fall-Apart Beef

Today we’re making Birria de Res, a rich, slow-braised Mexican beef stew that’s packed with deep chile flavor, smoky warmth, and fall-apart tender beef. Most people know birria from birria tacos, but this is the original stew version. Think of it like the soulful cousin of chili. Deep red broth, rich spices, tender beef, and that comforting, winter-day energy. This recipe is incredibly easy to make and perfect for cold days, meal prep, or feeding a crowd. I walk you through every step, from searing the beef to building the chile consomé and finishing the stew. Serve it with rice, fresh toppings, or even turn it into birria tacos if you’re feeling dangerous. If you want to see any specific recipes next, drop them in the comments. I actually read them and will make your suggestions. 🥩 Birria de Res Recipe (Mexican Beef Stew) Meat 4–5 lb chuck roast, cut into large chunks Salt & black pepper 2–3 tbsp avocado oil (or neutral oil) Chile Consomé Base 4–6 guajillo chiles, destemmed 2–4 ancho chiles, destemmed 2–6 chile de arbol (optional, for heat) 1–2 white onions, sliced 3–4 Roma tomatoes 6–8 cloves garlic, peeled 6–8 cups beef broth (or homemade beef bone broth) 2 cinnamon sticks 1 tbsp Mexican oregano 1 bay leaf For Serving (Optional Toppings) Cooked white rice Diced red onion Jalapeño, sliced Fresh cilantro Avocado slices 👨‍🍳 Instructions 1. Sear the Beef Heat avocado oil in a large Dutch oven or heavy pot over medium-high heat. Season chuck roast generously with salt and pepper. Sear beef on all sides until deeply browned. Do not overcrowd the pot. Remove and set aside. 2. Toast the Chiles In a separate pot over medium heat, lightly toast guajillo, ancho, and chile de arbol chiles. Toast just until fragrant. Do not burn. 3. Build the Consomé Base Add oil to the same pot. Sauté sliced onions and Roma tomatoes until lightly softened. Add garlic and cook briefly. Add toasted chiles and beef broth. Bring to a boil and simmer 10–15 minutes. Blend the mixture until smooth. 4. Braise Pour blended chile consomé into the Dutch oven with the beef. Add cinnamon sticks, oregano, and bay leaf. Bring to a boil, then reduce to a low simmer. Cover and simmer for about 3 hours until beef is fork-tender. 5. Shred the Beef Remove beef from the pot and shred. Strain some of the thicker chile sediment from the bottom of the pot and mix it back into the shredded beef for extra richness. Return beef to the broth or serve separately depending on how thick you want your stew. 6. Serve Serve birria in a bowl with rice and ladle over consomé. Top with red onion, jalapeño, cilantro, and avocado. Optional: save some broth for dipping quesabirria tacos later.