Ingredients
- 2 lbs beef chuck roast (or goat/lamb)
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 4 cloves of fresh garlic
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp black pepper
- 4 cups beef broth (or vegetable broth)
- 2 bay leaves
- 1 large onion, diced
- 2 tomatoes, fresh or canned
- Fresh cilantro, for garnish
- Warm tortillas, for serving
- Lime wedges, for serving
- Salsa, optional
Instructions
- Prep the chilies: Remove stems and seeds from the guajillo and ancho chilies. Soak them in hot water for about 15 minutes until soft.
- Blend the sauce: In a blender, combine soaked chilies, garlic, a little broth, cumin, oregano, and chopped tomatoes. Blend until smooth.
- Sear the meat: In a large pot or Dutch oven, heat oil and sear the meat on all sides until golden brown.
- Combine: Pour the blended sauce over the meat, add remaining broth, onions, and bay leaves. Stir gently.
- Slow cook: Cover and simmer on low for at least 180 minutes, until meat is tender. Alternatively, cook in a slow cooker for 8 hours on low.
- Make it a stew: Ladle the birria into bowls with fresh onions and cilantro if desired.
- Serve: Enjoy with warm tortillas, lime wedges, and your choice of toppings.
Notes
For a richer flavor, let the meat marinate in the blended sauce for a few hours or overnight. Use fresh ingredients for the best results.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Non-Vegetarian