A slow-braised stew traditionally made with goat (or beef) marinated in a rich adobo of dried chiles, vinegar, garlic, cumin, oregano, and cloves, then cooked until the meat is fall-apart tender. Served in its intensely flavored consommé broth.
Ingredients
2 lbs beef chuck, cut into chunks
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 medium onion, quartered
4 cloves garlic
2 Roma tomatoes
1 tbsp cumin
1 tsp dried oregano
1 tsp black pepper
2 bay leaves
1 tbsp apple cider vinegar
4 cups beef broth
Salt to taste
Corn tortillas for serving
Instructions
1Toast the dried guajillo and ancho chiles in a dry skillet for 1 minute per side, then soak in hot water for 20 minutes until soft.
2Blend the soaked chiles with onion, garlic, tomatoes, cumin, oregano, black pepper, and apple cider vinegar until a smooth sauce forms.
3Season the beef chunks with salt and sear in a large pot with oil until browned on all sides, about 3 minutes per side.
4Pour the chile sauce over the seared beef, add bay leaves and beef broth. Bring to a boil then reduce to a low simmer.
5Cover and cook for 3 hours until the beef is fall-apart tender, stirring occasionally.
6Remove beef and shred with two forks. Strain the cooking liquid (consomme) and skim off excess fat.
7Return shredded beef to the pot with consomme. Adjust seasoning with salt.
8Serve in bowls with warm corn tortillas, diced onion, cilantro, and lime wedges. Use consomme for dipping tacos.
Did You Know?
Birria originated in the state of Jalisco, Mexico, and was traditionally made with goat meat. The viral birria taco trend of 2020 transformed this humble stew into a global sensation.