Description
Succulent, slow-cooked shredded beef simmered in a rich, spiced chili-infused broth, served in crispy cheese-filled tortillas for an authentic Mexican experience.
Ingredients
4 pounds beef chuck roast, cut into 3-inch chunks
10 guajillo chiles, stems and seeds removed
5 ancho chiles, stems and seeds removed
3 arbol chiles (adjust to taste)
2 Roma tomatoes, halved
1 medium white onion, quartered
6 garlic cloves, unpeeled
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup vegetable oil (for frying tortillas)
1 pound flour tortillas
1 cup shredded Oaxaca or mozzarella cheese (optional)
Instructions
Preheat oven to 325°F (160°C)
Place guajillo, ancho, and arbol chiles on a baking sheet; roast until blistered, about 15 minutes
Blanch chiles in hot water until soft, then drain
In a food processor, add roasted chiles, Roma tomatoes, onion, garlic, salt, pepper, cumin, and oregano; blend into a smooth paste
In a large Dutch oven, add vegetable oil and sear beef until browned on all sides
Add the chili paste and 2 cups beef broth to the pot; stir until well combined
Cover and braise in the oven for 8 hours, until meat shreds easily
Once done, shred the beef using two forks
Strain broth to collect consommé; reserve for tortilla frying
For tortillas: Heat 2 inches of consommé in a pot until sizzling
Dip each warm tortilla into fat, pressing cheese inside if desired
Fry until golden and crispy
Serve birria meat in wrapping tortillas, drizzle with consommé, and garnish with lime
Notes
Adjust arbol chile quantity for heat control
Use a pressure cooker for 90 minutes if time-sensitive
For cheese-filled tortillas: stuff tortillas with cheese before frying
Store leftovers in airtight containers for up to 3 days
Freeze uncooked birria for up to 2 months
- Prep Time: 30
- Cook Time: 510
- Category: Trend Recipes
- Method: Braising
- Cuisine: Mexican