Ingredients:

  • 3 lbs (1.4 kg) beef chuck roast, cut into 2-inch pieces
  • 1 tbsp (15 ml) vegetable oil
  • 1 large onion, roughly chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 6 cups (1.4 liters) beef broth
  • Salt and freshly ground black pepper to taste
  • 8 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 2 dried chiles de arbol (optional, for extra heat), stemmed and seeded
  • 4 cups (950 ml) water
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • Corn tortillas
  • Chopped white onion
  • Chopped fresh cilantro
  • Lime wedges

Instructions:

  1. Prepare the Chiles: Rehydrate the dried chiles by simmering them in water until softened.
  2. Blend the Chile Sauce: Combine the rehydrated chiles (with the soaking liquid), apple cider vinegar, thyme, cinnamon, and ginger in a blender. Blend until smooth. Strain the sauce through a fine-mesh sieve to remove any solids.
  3. Sear the Beef: Heat vegetable oil in the Dutch oven over medium-high heat. Sear the beef chuck pieces on all sides until browned. Remove the beef and set aside.
  4. Sauté Aromatics: Add the chopped onion and garlic to the Dutch oven and sauté until softened and fragrant.
  5. Combine and Braise: Return the beef to the Dutch oven. Pour in the chile sauce and beef broth. Add bay leaves, oregano, cumin, and cloves. Season with salt and pepper. Bring to a simmer, then cover and braise in a preheated oven or on the stovetop over low heat for 3-4 hours, or until the beef is very tender and easily shredded.
  6. Shred the Beef: Remove the beef from the pot and shred it with two forks.
  7. Serve: Warm tortillas. Serve the birria in bowls with shredded beef, broth, chopped onion, cilantro, and lime wedges. Optionally, dip the tortillas into the broth and griddle them with cheese for quesabirria.