Ingredients
- Beef chuck roast, 4 pounds
- Beef short ribs, 2 pounds
- Dried guajillo chiles, 10
- Dried ancho chiles, 5
- White onion, 1 large
- Garlic cloves, 6
- Mexican oregano, 2 tablespoons
- Bay leaves, 2
Instructions
- Step 1: Rehydrate the chiles: Remove stems and seeds from guajillo and ancho chiles. Simmer in water for 15 minutes, until softened.
- Step 2: Blend the sauce: In a blender, combine the softened chiles, 1/2 of the onion, garlic, oregano, cumin, thyme, cloves, vinegar, and a little of the chile soaking water. Blend until smooth.
- Step 3: Sear the beef: Season the beef chuck and short ribs with salt and pepper. Sear in a large pot or Dutch oven until browned on all sides.
- Step 4: Simmer the birria: Pour the chile sauce over the beef. Add bay leaves. Add enough beef broth to cover the meat. Bring to a simmer, then reduce heat, cover, and cook for 3-4 hours, or until the meat is very tender.
- Step 5: Shred the meat: Remove the beef from the pot and shred it with two forks. Skim excess fat from the broth.
- Step 6: Combine and serve: Return the shredded beef to the broth. Simmer for another 30 minutes to let the flavors meld. Serve hot with chopped onion, cilantro, and lime wedges. Corn tortillas can be dipped in the broth and grilled.
Notes
- Refrigerate leftover birria in an airtight container for up to 3 days, and the flavor actually improves overnight.
- For the best flavor and texture, gently reheat the birria on the stovetop over medium-low heat.
- Serve birria in bowls topped with fresh avocado slices for added creaminess and a pop of healthy fat.
- Don't discard the chile soaking water all at once; add it gradually to the blender to achieve the perfect sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American