Strain sauce for smooth texture. Adjust chilies for preferred heat level. Flavor deepens when made a day ahead.
Ultimate The Best Ever Mexican Birria Rich Authentic Bliss
A traditional Mexican slow-braised beef stew featuring dried chilies, warm spices, and tender shredded meat served with rich consommé.
Ingredients
Scale
3 pounds (1.4 kg) beef chuck roast
1 ½ pounds (680 grams) beef short ribs
1 ½ teaspoons salt
1 teaspoon black pepper
4 dried guajillo chilies (20 grams)
3 dried ancho chilies (25 grams)
2 dried pasilla chilies (15 grams)
4 garlic cloves
1 medium white onion (150 grams)
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon ground cloves
½ teaspoon ground cinnamon
2 tablespoons (30 ml) apple cider vinegar
4 cups (960 ml) beef broth
1 bay leaf
12–16 corn tortillas
½ cup (20 grams) chopped cilantro
½ cup (75 grams) diced white onion
Lime wedges
Instructions
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Toast and soak dried chilies 15 minutes.
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Blend chilies with garlic, onion, spices, vinegar, and 2 cups broth. Strain.
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Season and sear beef until browned.
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Pour sauce over meat, add remaining broth and bay leaf.
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Simmer covered 2 ½–3 hours until tender.
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Shred meat and return to broth. Simmer 10–15 minutes.
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Serve as stew or fill dipped tortillas for tacos.