Description
A delightful savory dish featuring tender beef cooked in a rich, aromatic broth served with homemade tortillas.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 2 cloves garlic
- 1 small onion, chopped
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 4 cups beef broth
- 2 tbsp vinegar
- Salt and pepper to taste
- Corn tortillas for serving
- Fresh cilantro for garnish
- Onion for garnish, chopped finely
Instructions
- Toast the dried chiles in a skillet over medium heat for 2-3 minutes until fragrant. Remove their stems and seeds.
- Blend the toasted chiles, garlic, chopped onion, cumin, oregano, ground cloves, ground cinnamon, and 1 cup of beef broth in a blender until creamy.
- Season the beef chunks with salt and pepper, then sear in a pot with heated oil until browned on all sides.
- Pour the blended chili sauce over the beef, add the remaining beef broth and vinegar, stir, and simmer on low for 2-3 hours.
- Shred the beef using two forks and stir it back into the broth.
- Serve in warm corn tortillas, garnished with fresh cilantro and onion, and optionally a wedge of lime.
Notes
For deeper flavor, marinate the beef in the chili sauce overnight. Serve the birria with a cup of broth for dipping tortillas.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg