Birria de Res Recipe — Beef Birria for Better Results in a Home Kitchen

The soul of this dish lives in its deeply flavored sauce — a proud showcase of what Mexican cooking does best. Let's get started.

Either beef brisket or a hearty chuck roast works beautifully here, and both benefit from that low, patient heat. A slow cooker is my go-to, though a covered pot on the stovetop delivers the same tender results if yours isn't ready.

I begin by roasting tomatoes in a 400°F oven. While the dried peppers soak, I let them roast alongside — no extra work needed.

My usual pick is a blend of Ancho and New Mexican chiles, a combination I reach for constantly. The recipe leaves room to swap in whatever dried variety suits your pantry.

Because both base chiles run mild, I introduce two chipotles to kick things up a notch. Cut them back or leave them out entirely if you prefer less heat. More info on working with chipotles.

To awaken the dried chiles, you could toast them in a dry skillet over medium heat, but lately I simply throw them in the oven for about a minute or two until they become fragrant.

Soaking the softened chiles in hot tap water for 20 to 30 minutes makes them far easier to blend into a silky sauce.

If the peppers tend to float, weigh them down with a heatproof plate or small bowl so they stay fully submerged.

Next, I sauté a roughly chopped onion along with six peeled garlic cloves in a bit of oil over medium heat.

Since everything ends up in the blender anyway, there's no need to be precise — a coarse chop on the onion and whole garlic cloves are all that's required.

After salting the meat generously, heat some oil in a skillet over medium-high and sear each side for a few minutes until a deep crust forms.

That brief sear builds layers of savory complexity, though you can skip it when pressed for time. More info on the Maillard reaction.

I always try to deglaze the pan afterward to lift every flavorful browned bit. Because this recipe calls for 2 cups of stock, I use Better Vegetable Stock to deglaze the same pan I seared the beef in.

Cooking camps are split on this: one group swears by the chile soaking liquid to thin the sauce, while I find it imparts a bitter edge. Taste a spoonful of that liquid yourself — your palate will tell you whether it belongs in your pot. More info on tasting the dried chiles' soaking liquid.