Birria De Res


6-8 lbs of Beef Boneless Clod Roast or Chuck Roast

5 chiles Anchos

6 chiles California

2 onions

6 chiles Guajillos

1/4 c of apple cider vinegar

2 tsp toasted sesame seeds

12 black peppers whole

1 tsp oregano

1 tsp cumin

1 tsp thyme

3/4 tsp ground ginger

5 allspice

2-3 garlic cloves

5 bay leaves

3 beef bouillons


salt to taste


  • Cut large pieces of beef roast into smaller sizes to cut down cooking time.
  • Remove seeds and veins from the chiles. Add the chiles to a medium pot with water and heat until soft.
  • Blend chiles with 1 onion, garlic, sesame seeds, black peppers, oregano, cumin, thyme, ground ginger, salt and all spice with enough water to cover all the ingredients.
  • Place beef roast in a sow cooker or instant pot with 1 cup of water.
  • Add chile sauce over the beed (strain if desired).
  • Cook on medium heat for 6 hours in a slower cooker or 1 hour in an instant pot on high pressure.
  • Once the birria is done, you can remove the fat if you like.
  • Serve in tacos or a small bowl.
  • Top with cilantor, onion and dash of lime.
  • Recipe great for quesabirrias.

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