Description
A warm, savory stew featuring tender beef chuck in a rich, smoky chili broth, perfect for serving in corn tortillas.
Ingredients
Scale
- 2 lbs beef chuck
- 2 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Soak the dried chilies in hot water for about 20 minutes until softened. Remove stems and seeds if desired. Chop the onion and mince the garlic. Pat the beef chuck dry and season it with salt and pepper.
- Blend the soaked chilies with garlic, cumin, oregano, salt, and pepper until smooth. Add chili soaking water or beef broth as needed to reach a thick sauce consistency.
- In a large pot, sear the beef chuck until browned on all sides. Add chopped onion and chili sauce, then pour in beef broth. Bring to a boil, reduce to a simmer, cover, and cook for 2–3 hours until the beef is tender and shreddable.
- Shred the beef and mix it back into the broth. Warm the corn tortillas and serve the shredded beef in them with chopped cilantro and lime wedges. Provide broth (consomé) for dipping.
Notes
Make ahead for better flavor. Store and reheat the birria gently. Toast chilies for deeper flavor.
- Prep Time: 35 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg