Birria de Res con Arroz Rojo
3 Hours
Mexican/ Mexican Fusion
Serves: 6
Birria de Res con Arroz Rojo is the ultimate Mexican comfort meal—bold, rich, and perfect for special gatherings. Juicy chuck roast and short ribs are slow-cooked in a smoky chile sauce made from guajillo, ancho, and árbol peppers, creating tender, fall-apart beef infused with deep layers of spice and aroma. Served alongside arroz rojo, a vibrant tomato-infused rice, this dish is both hearty and celebratory. Top with fresh cilantro, onion, and a squeeze of lemon for a meal that brings the warmth of tradition and the joy of sharing to every table.
Ingredients
For the Birria:
- 5 lbs chuck roast (or a mix of chuck and short ribs), cut into large chunks
- 1 whole onion, peeled
- 1 whole garlic bulb, peeled
- 3 bay leaves
- Salt, to taste
- 8 guajillo chiles, stemmed and seeded
- 4 ancho chiles, stemmed and seeded
- 4 chile de árbol, stemmed
- 3 tomatoes
- 5 garlic cloves
- 1 ½ tsp cumin
- 1 ½ tsp black peppercorns
- 1 tsp oregano
- 2 Knorr chicken bouillon cubes
- 2 Knorr beef bouillon cubes
- 3–4 cups water (for blending sauce)
- Chopped onion, fresh cilantro, and lemon wedges for topping
For the Arroz Rojo:
- 2 cups long-grain white rice
- 3 tbsp oil
- 1 tomato
- ¼ onion
- 2 garlic cloves
- 1 Knorr chicken bouillon cube
- 1 Knorr tomato bouillon cube
- 2 cups water (for blending sauce)
- 2 additional cups water
Preparation
- Place beef chunks in a large stock pot filled with boiling water. Add the whole onion, garlic bulb, bay leaves, and salt. Skim off foam and let simmer gently while you prepare the chile sauce.
- In a separate pot, boil guajillo, ancho, chile de árbol, and tomatoes until softened.
- Blend softened chiles and tomatoes with garlic cloves, cumin, black peppercorns, oregano, chicken bouillon, beef bouillon, and 3–4 cups water until smooth.
- Strain the sauce (optional for smoothness) and pour into the pot with the simmering beef. Stir well, cover, and let cook on low heat until the meat is tender and shreddable, about 2 ½–3 hours.
- For the rice, rinse thoroughly and drain. Heat oil in a pan, add rice, and sauté until golden brown.
- Blend tomato, onion, garlic cloves, chicken bouillon, tomato bouillon, and 2 cups water. Pour the mixture into the rice, add 2 more cups water, stir, cover, and cook on low until fluffy, about 20 minutes.
- Serve birria hot with plenty of meat in each bowl. Garnish with chopped onion, cilantro,< and fresh lemon juice. Pair with arroz rojo on the side
