Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 1 tsp ground cinnamon
- 1 tbsp salt
- 6 cups beef broth
- 2 tbsp vinegar
- 2 tbsp olive oil
- Corn tortillas (for tacos)
- Fresh cilantro, chopped (optional)
- Lime wedges (for serving)
Instructions
- Toast the Chilies: In a hot pan, toast the dried chilies for 2-3 minutes until fragrant. Remove the stems and seeds, then soak the chilies in hot water for 20 minutes to soften.
- Make the Chili Paste: In a blender, combine the soaked chilies, garlic, onion, tomatoes, cumin, oregano, cinnamon, and salt. Blend until smooth to create a paste.
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add the beef chunks and brown them on all sides, about 5-7 minutes.
- Cook the Beef: Pour the chili paste over the beef and stir to coat. Add the beef broth and vinegar, then bring to a simmer.
- Simmer: Cover the pot and cook on low heat for 2.5 to 3 hours, until the beef is tender and easily shreds with a fork.
- Shred the Beef: Once cooked, shred the beef and serve in warm corn tortillas.
- Garnish and Serve: Top with fresh cilantro and a squeeze of lime juice for added flavor. Enjoy!
Notes
- Add Cheese: For cheesy birria tacos, sprinkle shredded cheese (like mozzarella or Oaxaca cheese) on the tortillas before adding the beef.
- Spicy Twist: Add extra chilies or chopped jalapeños to the chili paste for more heat.
- Birria Consomé: Serve with a side of the rich, flavorful broth as a dipping sauce for your tacos.
- Slow Cooker Option: You can also make this recipe in a slow cooker. After browning the beef, cook on low for 6-7 hours.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish / Mexican Cuisine
- Method: Slow-Cooked
- Cuisine: Mexican
- Diet: Gluten Free
