Originally from Jalisco, Birria de Res is a deeply aromatic beef stew of extraordinary complexity, built on a foundation of dried ancho, guajillo, and pasilla chilies rehydrated and blended with roasted tomatoes, charred onion, vinegar, and an intricate spice blend including cinnamon, cloves, cumin, and thyme. The beef is marinated overnight and then slow-braised until it falls apart into rich, chile-soaked shreds, served in its own consomme broth.
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Toast the dried chilies in a dry comal over medium heat for about 30 seconds per side until they blister and become fragrant. Immediately transfer to a bowl and cover with water. Soak for 25 minutes .
Char the tomatoes, onion halves, and unpeeled garlic directly on the comal until blackened on all sides.
Blend the soaked chilies (drained), charred vegetables (peeled garlic), vinegar, cinnamon, cumin, cloves, black pepper, thyme, and oregano with 1 cup of broth until completely smooth. Strain through a fine-mesh sieve.
Season the beef generously with salt and coat with half of the chile marinade. Refrigerate for at least 4 hours or overnight.
In a large heavy pot or Dutch oven, the beef in hot oil on all sides until deeply browned. Add the remaining chile sauce and enough beef broth to cover the meat completely.
Bring to a , skim the foam, reduce heat, cover tightly and for 3 to 4 hours until the beef is completely tender and falling from the bone. Shred the beef and serve in warm bowls with the consomme broth, garnished with white onion, cilantro, and lime.
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