Birria de res is a traditional Mexican dish that consists of tender, slow-cooked beef flavored with a rich and aromatic blend of spices and seasonings. It is typically served as a stew or a meat filling in tacos or quesadillas. The word “birria” originated from the Spanish term “borracho,” which means “drunk” or “tipsy,” suggesting that the dish is so delicious that it can make you feel intoxicated with its flavors.
To prepare birria de res, large cuts of beef, such as brisket or chuck roast, are marinated in a mixture of spices and seasonings, which commonly include dried chilies, garlic, onions, cumin, cloves, oregano, and vinegar. The meat is then slow-cooked until it becomes incredibly tender and infused with the flavors of the marinade.
Traditionally, birria de res is cooked in an earthenware pot called a “cazuela” or in a covered pan in the oven. The slow cooking process allows the flavors to meld together and the meat to become tender and juicy. Once cooked, the beef is typically shredded or chopped into smaller pieces and served with warm corn tortillas, along with garnishes such as chopped onions, cilantro, lime wedges, and salsa.
Birria de res has gained popularity in recent years and has become a beloved street food in Mexico and beyond. It is often enjoyed as a hearty and flavorful meal, particularly during celebrations or festive occasions.
