Beef Birria
Equipment
- 1 Large pot
- 1 Blender
- 1 sharp knife
- 1 Cutting board
- 1 large spoon
- 1 Sieve
Ingredients
- 3 pound beef chuck roast cut into chunks
- 5 cup water
- 3 tablespoon vegetable oil
- 1 large onion chopped
- 4 clove garlic minced
- 2 tablespoon apple cider vinegar
- 2 tablespoon dried oregano
- 2 teaspoon ground cumin
- 2 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 3 bay leaves
- 3 dried guajillo chilies stems and seeds removed
- 3 dried ancho chilies stems and seeds removed
- 1 tablespoon salt
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat and brown the beef chunks on all sides.
- Remove the beef from the pot and set aside.
- In the same pot, add the onion and garlic, sautéing until the onion is translucent.
- Add the guajillo and ancho chilies to the pot and toast for a few minutes until fragrant.
- Pour in 5 cups of water, then return the beef to the pot.
- Stir in the apple cider vinegar, oregano, cumin, paprika, cinnamon, black pepper, bay leaves, and salt.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 hours until the beef is tender.
- Remove the chilies from the pot and blend with some of the broth until smooth.
- Strain the chili mixture through a sieve back into the pot.
- Let the birria rest for 10 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
For the best flavor, allow the beef to marinate in the spice mixture overnight before cooking. Serve the birria with warm corn tortillas, lime wedges, and chopped onions for an authentic experience. If you prefer a thicker sauce, reduce the broth further until it reaches your desired consistency.
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