Ingredients:
- 3 pounds beef stew meat (such as chuck roast), cut into chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cloves (optional)
- 2 bay leaves
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
Optional for serving
- Chopped fresh cilantro
- Diced white onion
- Lime wedges
- Warm corn tortillas
Instructions:
1. Prepare the Chiles
Place the dried guajillo and ancho chiles in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
Drain the chiles and blend them with the garlic, vinegar, oregano, cumin, thyme, smoked paprika, cloves (if using), and about 1 cup of beef broth until smooth.
2. Brown the Beef
Season the beef chunks with salt and black pepper.
Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches until seared on all sides. Remove and set aside.
3. Build the Stew
In the same pot, add the chopped onion and cook for 3 to 4 minutes until softened.
Return the beef to the pot. Pour in the blended chile sauce and the remaining beef broth. Add bay leaves and stir to combine.
4. Slow Cook
Bring to a gentle simmer. Cover and cook on low heat for 2 1/2 to 3 hours, or until the beef is very tender and easily shredded.
Alternatively, transfer to a 325°F (165°C) oven and cook covered for about 3 hours.
5. Shred and Finish
Remove the bay leaves. Shred the beef directly in the pot and stir it back into the rich sauce.
Taste and adjust salt as needed.
Serving Suggestions
Serve birria as a stew in bowls topped with chopped cilantro and diced onion, with lime wedges on the side.
For tacos, dip corn tortillas into the broth, fill with shredded beef, and cook in a hot skillet until lightly crisp. Serve with a small bowl of broth for dipping.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. The flavor deepens overnight. Birria also freezes well for up to 3 months.
This traditional birria is bold, comforting, and full of authentic flavor a true classic perfect for sharing.