Authentic Mexican Birria
Ingredients:
3 lbs beef chuck roast, cut into large chunks
3 dried guajillo chilies
3 dried ancho chilies
3 dried pasilla chilies
4 cloves garlic, peeled
1 large onion, quartered
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon black pepper
1/2 teaspoon ground cloves
1/4 cup apple cider vinegar
6 cups beef broth
Salt to taste
2 bay leaves
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Directions:
Remove stems and seeds from guajillo, ancho, and pasilla chilies. Toast the chilies in a dry skillet over medium heat until fragrant, about 2 minutes.
Soak the toasted chilies in hot water for 20 minutes until softened. Drain and transfer to a blender.
Add garlic, onion, oregano, cumin, black pepper, ground cloves, and apple cider vinegar to the blender. Blend until smooth, adding a bit of water if necessary.
In a large pot, heat a bit of oil over medium-high heat. Add beef chunks and sear on all sides until browned. Remove and set aside.
Pour the chili sauce into the pot and cook for 5 minutes, stirring frequently.
Return the beef to the pot and add beef broth, bay leaves, and salt to taste. Bring to a boil.
Reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is tender and easily shredded.
Serve the birria in bowls, garnished with fresh cilantro and lime wedges.
Prep Time: 30 minutes | Cooking Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 400 kcal | Servings: 6 servings