Ingredients:
For the Birria:
3 lbs beef chuck roast, cut into large chunks
2 lbs bone-in short ribs
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
1 medium white onion, quartered
6 garlic cloves, peeled
1 (14.5 oz) can diced tomatoes
3 bay leaves
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp dried oregano
1/2 tsp ground black pepper
1/4 tsp ground cloves
1/4 cup apple cider vinegar
4 cups beef broth
Salt to taste
For Serving:
Corn tortillas
Chopped onions
Fresh cilantro
Lime wedges
Directions:
Prepare the Chiles:
Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.
Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
Make the Birria Sauce:
In a blender, combine the soaked chiles, onions, garlic, diced tomatoes, cumin, cinnamon, oregano, black pepper, cloves, and apple cider vinegar. Blend until smooth.
Strain the sauce through a fine-mesh sieve into a large bowl to remove any solids.
Cook the Birria:
In a large pot or Dutch oven, add the beef chuck roast, short ribs, bay leaves, and the prepared birria sauce.
Pour in the beef broth and add salt to taste. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 3 to 4 hours until the meat is tender and easily shredded.
Shred the Meat:
Remove the beef from the pot and shred it using two forks. Discard any bones.
Return the shredded beef to the pot and stir to combine with the sauce.
Serve:
Serve the birria in bowls with some of the broth. Accompany with warm corn tortillas, chopped onions, fresh cilantro, and lime wedges for garnish.
Prep Time: 30 minutes | Cooking Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: Approximately 400 per serving | Servings: 8 servings
