Birria Recipe

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Known for its tender meat and robust sauce, Birria offers a delicious complexity that is perfect for tacos, stews, and more.

Ingredients:

  • 2 lbs beef chuck roast, cut into chunks
  • 4 dried guajillo chiles
  • 3 dried ancho chiles
  • 1 dried chipotle chile
  • 1 white onion, quartered
  • 5 cloves garlic
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 4 cups beef broth
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar

First, get all your things ready. You will toast the chiles to make them taste even better. Next, you blend them with other things to make a tasty sauce. The beef cooks in this sauce for a long time until it’s very soft. This makes the beef taste very good for your tacos. Now, let’s cook!

Instructions:

  1. Begin by toasting the dried chiles in a dry skillet over medium heat until they become fragrant. Be careful not to burn them. Once toasted, remove the stems and seeds from the chiles and soak them in hot water for about 20 minutes to soften.
  2. While the chiles are soaking, brown the chunks of beef chuck roast in a heavy pot with a bit of oil over medium-high heat. You want to get a nice sear on the beef to develop flavor.
  3. In a blender, combine the softened chiles, the quartered onion, garlic cloves, cumin, dried oregano, ground cloves, ground cinnamon, black pepper, some salt, and about one cup of beef broth. Blend until the mixture becomes a smooth paste.
  4. Pour the chile sauce over the browned beef in the pot. Add the remaining beef broth, bay leaves, and apple cider vinegar, and stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 3 to 4 hours. The birria is done when the beef is very tender and shreds easily with a fork.
  6. Once the meat is cooked, remove it from the broth and shred it. You can then use the meat to fill your quesatacos and the broth as a dipping sauce (consommé) for them.
  7. Skim off any excess fat from the broth and season with salt to taste. The broth should be rich, slightly spicy, and full of depth from the blended chile and spices.

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