birria de res

Birria de res is the beef version of birria, a meat dish associated with Jalisco. Mexican cook Mely Martínez distinguishes it from preparations using goat, lamb or a mixture of meats. Her beef version uses cuts such as oxtail and beef cheek, with a sauce based on dried ancho and guajillo chillies.^[1]

In her oven preparation, toasted and softened chillies are blended with roasted tomato, onion and garlic, along with vinegar, herbs and spices including cumin, clove and cinnamon. The beef cooks covered with this sauce until tender. It is served with its broth, chopped onion, coriander and lime, with rice or maize tortillas alongside.^[2]