Beef braised in dried chile sauce until shreddable, served with dipping broth (consommé). Makes great tacos.
Traditional birria uses goat. Beef chuck is the common adaptation. Guajillo gives color and mild heat. Ancho gives depth and sweetness.
Consommé should be deeply red and intensely flavored. Serve as a stew, in tacos, or as quesabirria (cheese tacos dipped in consommé).
Ingredients
Scale
Measurement units
- 4 lb beef chuck roast
- 6 whole dried guajillo chiles, stemmed and seeded
- 3 whole dried ancho chiles, stemmed and seeded
- 2 medium Roma tomatoes
- 1 large white onion, quartered
- 6 cloves garlic cloves
- 3 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp dried Mexican oregano
- 4 whole whole cloves
- 1 tsp black peppercorns
- 1 tbsp salt
- 4 cup beef broth
Ingredients
Scale
Measurement units
- 4 lb beef chuck roast
- 6 whole dried guajillo chiles, stemmed and seeded
- 3 whole dried ancho chiles, stemmed and seeded
- 2 medium Roma tomatoes
- 1 large white onion, quartered
- 6 cloves garlic cloves
- 3 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp dried Mexican oregano
- 4 whole whole cloves
- 1 tsp black peppercorns
- 1 tbsp salt
- 4 cup beef broth
Instructions
Char the chiles
Toast guajillo and ancho chiles in dry skillet over medium heat (325-350°F surface), pressing flat, until fragrant and slightly darkened, about 30 seconds per side. Place in bowl, cover with hot water, soak 20 minutes until soft.
Ingredients
- guajillo chiles (6 whole)
- ancho chiles (3 whole)
Make the chile sauce
Drain chiles, reserving soaking liquid. Blend chiles with tomatoes, half the onion, garlic, vinegar, cumin, oregano, cloves, peppercorns, salt, and 1 cup soaking liquid until smooth.
Equipment
- blender
Ingredients
- tomatoes (2 medium)
- onion (½ large)
- garlic (6 cloves)
- vinegar (3 tbsp)
- cumin (1 tbsp)
- oregano (1 tbsp)
- cloves (4 whole)
- peppercorns (1 tsp)
- salt (1 tbsp)
Braise the beef
Cut beef into large chunks (4-5 pieces). Place in Dutch oven with remaining onion. Pour chile sauce over. Add beef broth. Liquid should nearly cover meat. Bring to simmer, cover, braise on low 2.5-3 hours until beef shreds easily.
Equipment
- Dutch oven
Ingredients
- beef chuck (4 lb)
- beef broth (4 cup)
Shred and finish
Remove beef to cutting board. Shred with forks. Skim fat from braising liquid (reserve fat for quesabirria if desired). Taste consommé and adjust salt.
Ladle and serve
Serve shredded beef in bowls with consommé ladled over. Top with diced onion, cilantro, and lime. Or serve with tortillas for tacos, consommé on the side for dipping.
Before you cook
Cook notes
- • Traditional birria uses goat. Beef chuck is the common adaptation.
- • Guajillo gives color and mild heat. Ancho gives depth and sweetness.
- • Consommé should be deeply red and intensely flavored.
- • Serve as a stew, in tacos, or as quesabirria (cheese tacos dipped in consommé).
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