How to Make the Real-Deal Birria de Res
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How to Make the Real-Deal Birria de Res
At Pepas Taqueria, birria is not just a recipe on the menu. It is a piece of who we are. Birria de Res was born in Jalisco, Mexico. The real magic is in the consommé — that deep, smoky broth you can drink like soup and never feel bad about it.
Our version is built from scratch using our signature Pepas Birria Blend — dried Ancho, Guajillo and Pasilla chiles combined with aromatic whole spices. No shortcuts. No powdered mixes. Just the real thing.
What We Are Making
Today we make two things from one pot:
- Birria de Res — slow-braised, chile-soaked beef stew served straight in a bowl
- Quesabirria Tacos — crispy, cheese-stuffed tortillas dipped in that legendary consommé
Same pot. Same love. Same process. You pick how you want to serve it.
What You Need — Serves 8–10
Your Pepas Birria Kit Includes
| 1 POUCH | Dried Ancho, Guajillo & Pasilla chiles (whole) |
| 1 SACHET | Pepas spice blend — cumin, Mexican oregano, thyme, bay leaves, cloves, cinnamon & black pepper |
You Add From Home
| 2 | White onions |
| 20 CLOVES | Fresh, peeled garlic |
| 1 BUNCH | Fresh coriander (stalks for the blend, leaves for topping) |
| 1 TBSP | Tomato paste or 4 ripe Tomatos |
| 1 CUP | White vinegar |
| UP TO 5 KG | Beef chuck Roll, brisket or goat — cut into Medium chunks |
| TO TASTE | Salt |
| ENOUGH | Oil for searing (vegetable, canola — or tallow if you have it) |
| ENOUGH | Water to cover the meat |
To Finish and Serve
| 20–25 | Corn tortillas (5–6 inch) — flour works too |
| 1–2 KG | Shredded mozzarella, Monterey Jack, or Oaxacan cheese |
| Fresh cilantro, white onion, lime wedges, pickled red onions, salsa picante |
How to Make It
Follow these steps in order. Each one builds on the last.
Boil the Chiles, Onions and Garlic
Place the dried chiles from your kit into a large pot with 3 halved onions and all 20 garlic cloves. Cover with water, bring to a boil, then simmer for 30–40 minutes until the chiles are fully softened. Do not drain — keep everything in the water.
Sear the Meat
Heat a generous pour of oil in your largest heavy-based pot over high heat. Season the meat all over with salt. Sear in batches until lightly browned on all sides. This oil will later be skimmed off and used to grill the tortillas.
Blend the Chiles and Strain Into the Pot
Scoop the softened chiles into a blender. Add 1 cup of white vinegar. Blend on high for 50 seconds until completely smooth. Strain this chile mixture directly into the pot with the seared meat, pressing the solids through to get every last drop of flavor.
Blend the Garlic, Onion, Coriander Stalks and Spice Sachet
Add the boiled garlic and onion to the blender with 1 tablespoon of tomato paste, the coriander stalks, and the full Pepas spice sachet. Blend until smooth. Pour into the pot with the meat. Add enough water to cover everything completely. Stir well.
Cook Low and Slow
Bring to a boil, then reduce to the lowest heat setting. Cover and cook for at least 4-5 hours — longer is always better. The meat should become fall-apart tender and the broth should deepen into a rich, glossy consommé. Taste and adjust salt toward the end.
Shred, Assemble and Serve
Classic Birria (Stew)
Remove the meat and shred with two forks. Return it to the consommé and ladle into deep bowls. Top with diced white onion, fresh cilantro, pickled red onions, and a squeeze of lime. Serve with warm tortillas on the side for dipping.
Crispy Quesabirria Tacos
1. Skim the birria oil
Look at the surface of your consommé — see that layer of deep red oil? Skim it off and set aside. This is what colors and crisps your tortillas.
2. Red the tortillas
Heat 1 teaspoon of red oil in a non-stick pan over medium heat. Place a corn tortilla in and wipe it around so it picks up all that red color — about 10 seconds. Remove red-side down onto your work surface.
3. Stuff and fold
On the plain side, lay down a good amount of shredded cheese, then top with sauced shredded beef, diced white onion and fresh cilantro. Fold like a quesadilla.
4. Crisp to perfection
Pan-fry 3 tacos at a time over medium-high heat for 90 seconds to 2 minutes per side, until deeply golden-red and crackling crispy.
5. Serve hot
Ladle warm consommé into dipping bowls alongside the tacos. Set out lime wedges and pickled red onions. Dunk and eat. Get messy. That is the whole point.
Storage and Leftovers
- Cool completely before storing. Keep meat and consommé together, airtight, in the fridge for up to 4 days.
- Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop. Never blast on high — the meat dries out.
- Leftover birria always tastes better the next day. The flavors deepen overnight.
- For meal prep: store the beef, the red oil, and the consommé separately. Assemble and fry tacos fresh whenever you want them.
Pepas Tips for the Best Birria
Final Words from Pepas
Birria demands your full attention and gives it back to you tenfold. Every step has a purpose. The boil, the sear, the two blends, the long slow cook — none of it is wasted.
At Pepas Taqueria, great food is never an accident. It is built with intention, done with care, and shared with the people who matter most to you.
Now get into that kitchen. Your birria is not going to make itself.