Mexican Beef Birria
Bringing a bowl of this Mexican Beef Birria to the table is like serving a concentrated dose of warmth and heritage. This recipe reclaims the slow-cooked tradition of Jalisco, transforming humble beef into a melt-in-your-mouth masterpiece bathed in a deep, ruby-red consomé.
Ingredients
- 3 lbs beef chuck roast cut into large chunks
- 4 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 1 medium white onion chopped
- 5 cloves garlic peeled
- 1 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 4 cups beef broth
- Salt and black pepper to taste
- Toppings: Fresh cilantro diced white onion, and lime wedges
Instructions
- Prepare Chiles: Toast dried chiles in a dry pan for 2 minutes, then soak in hot water for 15 minutes until soft.
- Blend: Blend the soaked chiles with onion, garlic, vinegar, cinnamon, and ginger until smooth.
- Sear: Season beef with salt and pepper. Brown the beef in a hot skillet for 3–4 minutes per side, then place in the crockpot.
- Combine: Pour the blended chile sauce and beef broth over the meat.
- Slow Cook: Cover and cook on Low for 7–8 hours (or High for 4 hours) until the beef shreds easily with a fork.
- Finish: Shred the meat into the broth. Serve hot in bowls with plenty of cilantro, onion, and lime.