Ingredients:

  • 3 pounds beef chuck roast, cut into large chunks
  • 5 dried guajillo chiles, stems and seeds removed
  • 3 dried ancho chiles, stems and seeds removed
  • 2 cloves garlic, minced
  • 1 onion, quartered
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • ½ teaspoon cinnamon
  • 4 cups beef broth
  • Salt to taste
  • Juice of 2 limes
  • Fresh cilantro, chopped
  • White onion, finely chopped
  • Warm corn tortillas
  • Lime wedges
  • Spicy salsa (optional)

Instructions:

  1. Toast dried chiles in a dry pan until fragrant, then soak in hot water for 10 minutes.
  2. In a blender, combine soaked chiles, garlic, onion, cumin, oregano, black pepper, cinnamon, and lime juice. Blend until smooth.
  3. In a large bowl, combine beef chunks with the marinade. Ensure all meat is coated. Cover and refrigerate for at least 1 hour, preferably overnight.
  4. Heat a cast iron pan or Dutch oven over medium heat. Add marinated beef and any leftover marinade.
  5. Pour in beef broth, bring to a simmer, then cover and cook for about 2 hours, or until meat is tender.
  6. Once cooked, remove beef from the pot and shred with two forks. Return shredded beef to the pot and stir. Taste and adjust seasoning with salt as necessary.
  7. Ladle birria into bowls, serve with warm tortillas, chopped onions, cilantro, and lime wedges.