Beef Birria
Ingredients
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Method
- Toast the dried guajillo and ancho chilies in a dry skillet for 1–2 minutes until fragrant. Soak in hot water for 20 minutes.
- In a blender, combine soaked chilies, roasted tomatoes, onion, garlic, vinegar, oregano, cinnamon, and cloves. Blend until smooth to make the birria sauce.
- Season beef chunks with salt and pepper. In a large pot, sear the beef on all sides until browned.
- Pour the blended chili sauce over the beef. Add bay leaves and beef broth to cover meat.
- Bring to a boil, then reduce heat to low. Cover and simmer for 3–4 hours until beef is tender and easily shredded.
- Remove bay leaves and shred the beef. Serve with the sauce as a stew, or use shredded meat in tacos with onions, cilantro, and lime.
Additional Tips
Authentic birria relies on the combination of dried chilies — guajillo and ancho — for its signature smoky, slightly sweet flavor. Adjust the chili quantity to your heat preference. The sauce can be strained for a smoother texture. Leftover birria tastes even better the next day, and the cooking liquid makes an excellent consommé for dipping tacos (consomé de birria). For an extra touch, serve with warm corn tortillas, chopped onions, cilantro, and a squeeze of lime.