Ingredients:

For the Birria:

• 3 lbs beef chuck roast or short ribs, cut into chunks (bone-in for added flavor)
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 2 dried chipotle chiles (optional, for heat)
• 4 cloves garlic, peeled
• 1 medium onion, peeled and quartered
• 1 tsp ground cumin
• 1 tsp ground oregano
• 1 tsp ground cinnamon
• 4 whole cloves
• 2 bay leaves
• 1/4 cup white vinegar
• 4 cups beef broth (or water)
• 2 tbsp olive oil
• Salt and pepper to taste

For Serving:

• Corn tortillas
• Fresh cilantro, chopped
• Onion, finely diced
• Lime wedges
• Radishes, thinly sliced (optional)

Instructions:

Step 1: Prepare the Chiles

1. Remove the stems and seeds from the dried guajillo, ancho, and chipotle chiles. Place the chiles in a dry skillet over medium heat for about 2-3 minutes, just until they become fragrant. Be sure not to burn them.
2. After toasting the chiles, add them to a bowl of hot water. Let them soak for about 15 minutes, or until softened.
3. Once softened, drain the chiles and transfer them to a blender. Add the garlic, onion, cumin, oregano, cinnamon, cloves, vinegar, and about 1 cup of the beef broth. Blend until smooth, creating a thick chile paste.

Step 2: Brown the Beef

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then brown the meat on all sides. This will take about 8-10 minutes.
2. Once browned, remove the beef from the pot and set it aside.

Step 3: Cook the Birria

1. In the same pot, add the blended chile paste and cook for about 5 minutes, stirring occasionally. This helps intensify the flavor of the spices.
2. Return the browned beef to the pot, and add the remaining beef broth and bay leaves. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the beef is tender and easily shreds with a fork. You can also cook it in a slow cooker on low for 6-8 hours.

Step 4: Shred the Beef

1. Once the beef is cooked, remove it from the pot and set it aside to cool slightly. Remove the bones if using bone-in cuts.
2. Shred the beef using two forks, discarding any excess fat. Return the shredded beef to the pot with the broth, and adjust seasoning with more salt and pepper if needed.

Step 5: Serve the Birria

1. Serve the birria in a bowl with the broth (consomé) and a side of warm corn tortillas. Top the beef with freshly chopped cilantro, diced onions, and a squeeze of lime.
2. For an extra treat, you can dip the tortillas into the birria broth to make crispy, flavorful tacos, also known as birria tacos. Optionally, you can pan-fry the tortillas with cheese for a cheesy, crispy variation.

Tips:

• For a richer flavor: You can add beef shank or marrow bones, which will enrich the broth.
• Adjust the heat: by using more or less chipotle peppers, depending on your spice preference.
• Birria leftovers: Can be stored in the refrigerator for up to 3 days and also freeze well for future meals.

Conclusion:

This beef birria recipe brings the traditional flavors of Jalisco, Mexico, right to your kitchen. The slow-cooked beef, infused with smoky chiles and aromatic spices, is perfect for enjoying in tacos, as a stew, or even served over rice. Whether you’re making it for a special occasion or a cozy family meal, birria is sure to satisfy your taste buds and leave everyone asking for more!