About the Recipe
Ingredients
3 lbs beef chuck roast or beef short ribs (can substitute with goat meat if available)
5 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
4 cloves garlic
1 large white onion, quartered
2 medium tomatoes, quartered
2 bay leaves
1 tbsp dried oregano
1 tsp ground cumin
1 tsp ground black pepper
1/2 tsp ground cinnamon
1/4 cup apple cider vinegar
Salt, to taste
6 cups beef broth or water
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Corn tortillas (for tacos)
Preparation
Toast the dried chiles:In a dry skillet over medium heat, lightly toast the guajillo, ancho, and pasilla chiles for about 1-2 minutes until fragrant but not burnt.
Soak the chiles:Place toasted chiles in a bowl and cover with hot water. Let soak for 20 minutes until softened.
Make the birria sauce:Drain the chiles, then transfer to a blender along with garlic, onion, tomatoes, apple cider vinegar, oregano, cumin, black pepper, cinnamon, and a pinch of salt. Blend until smooth, adding a little soaking water if needed to create a thick sauce.
Prepare the meat:Cut beef into large chunks. Season with salt.
Cook the birria:In a large pot or Dutch oven, add beef chunks, bay leaves, and pour the chile sauce over the meat. Add beef broth or water until meat is mostly submerged.
Simmer low and slow:Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, or until the meat is tender and falls apart easily.
Shred the meat:Remove the beef from the pot, shred with forks, and discard bay leaves.
Serve:Serve the shredded birria in warm corn tortillas topped with chopped cilantro and a squeeze of lime. Use the cooking broth (consommé) for dipping or sipping.