Ingredients
For the Birria Stew:
- 2 ½ lbs beef chuck roast (or a mix of beef and lamb/goat)
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles (optional)
- 1 medium white onion, quartered
- 4 cloves garlic
- 2 medium tomatoes, roasted
- 1 tsp cumin seeds
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 3 cloves
- 2 bay leaves
- ¼ cup vinegar (white or apple cider)
- Salt and pepper to taste
- 4 cups beef broth or water
For the Tacos:
- Corn tortillas
- Chopped white onion
- Chopped cilantro
- Lime wedges
- Shredded Oaxaca or mozzarella cheese (optional)
- Oil for frying
Instructions
- Prepare the Chiles:
Toast the dried chiles in a dry skillet until fragrant, then soak in hot water for 15 minutes to soften. - Blend the Sauce:
In a blender, combine soaked chiles, roasted tomatoes, onion, garlic, cumin, oregano, cinnamon, cloves, vinegar, salt, and a splash of broth. Blend until smooth. - Cook the Meat:
In a large pot or Dutch oven, sear the meat on all sides. Pour in the sauce and the remaining broth. Add bay leaves, cover, and simmer for 2.5–3 hours until the meat is tender and shreds easily. - Shred the Meat:
Remove the meat, shred it with forks, and return it to the stew to soak in all the flavorful juices. - Assemble the Tacos:
Dip tortillas in the top layer of the stew (fat), then fill with shredded meat and cheese (if using). Fold and fry on a hot skillet until crispy. - Serve:
Garnish with chopped onions, cilantro, and a squeeze of lime. Serve with a side of the rich birria consommé for dipping.
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