Ingredients
Scale
- 4 lbs beef chuck, cut into 3-inch chunks
- 10 dried Guajillo chiles, stemmed and seeded
- 4 dried Ancho chiles, stemmed and seeded
- 1 large white onion, quartered
- 8 cloves garlic, peeled
- 1/4 cup apple cider vinegar
- 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, and 1/4 teaspoon ground cloves
- 2 tablespoons kosher salt (plus more to taste)
Instructions
- Step 1: Prepare the chili base by softening the dried chiles. Place the stemmed and seeded Guajillo and Ancho chiles in a saucepan, cover them with water, and bring to a boil. Remove from heat and let them soak for 20 minutes until pliable. Drain the chiles, reserving about 1 cup of the soaking liquid.
- Step 2: Blend the marinade mixture. In a blender, combine the softened chiles, 3 quarters of the white onion, garlic cloves, apple cider vinegar, cumin, oregano, cloves, and 1 tablespoon of salt. Add 1/2 cup of the reserved soaking liquid and blend until completely smooth. Strain the mixture through a fine-mesh sieve into a large bowl to remove any solids or seeds.
- Step 3: Marinate and sear the meat. Pat the beef chunks dry and coat them thoroughly with the blended chili paste, using your hands to ensure they are fully covered. Place the meat and any remaining marinade into a large Dutch oven or heavy pot along with the remaining onion quarter. Cover and refrigerate for a minimum of 4 hours, or preferably overnight.
- Step 4: Braise the birria. Add 4 cups of water or beef broth to the pot with the marinated meat. Bring the liquid to a simmer over medium-high heat, then reduce the heat to low, cover the pot tightly, and cook for 4 to 5 hours, or until the meat is fork-tender and falling apart. Alternatively, braise in a 300°F (150°C) oven.
- Step 5: Finish and serve. Remove the cooked meat from the pot and use two forks to shred it. Skim excess fat from the liquid (consommé) and taste the consommé, adjusting the salt level if necessary. Return the shredded meat to the pot to absorb the flavors, or serve the shredded meat separately alongside bowls of hot consommé, garnished with chopped cilantro and diced white onion.
Notes
- Refrigerate leftover birria and consommé for up to four days, noting that the flavor often deepens substantially overnight.
- When reheating the shredded meat, always add a splash of the reserved consommé to prevent it from drying out.
- Do not skip straining the chili marinade; this crucial step removes tough chile skins and seeds, ensuring your final consommé is silky smooth rather than gritty.
- For an incredible experience, serve the shredded birria in grilled corn tortillas with Oaxaca cheese and dip the tacos into the hot consommé for true quesabirria.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American