For deeper flavor, toast chiles before soaking. Adjust spice level by modifying chipotle. Birria tastes even better the next day after resting in its broth.
Ultimate The Best Ever Mexican Birria Bold Authentic Flavor
A rich and authentic Mexican beef stew simmered in a bold chile sauce until tender and deeply flavorful.
Ingredients
Scale
3 pounds beef chuck roast, cut into large chunks
2 pounds beef short ribs (bone-in)
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons olive oil
4 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
1 chipotle pepper in adobo sauce
5 garlic cloves
1 medium white onion, quartered
2 cups beef broth
1 cup water
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cloves
½ teaspoon ground cinnamon
2 bay leaves
Instructions
-
Boil water and soften dried chiles for 10–12 minutes. Drain.
-
Blend chiles with chipotle, garlic, onion, broth, water, vinegar, and spices until smooth.
-
Season beef with salt and pepper.
-
Heat olive oil in Dutch oven and sear beef on all sides.
-
Pour sauce over beef, add bay leaves, and bring to boil.
-
Reduce heat, cover, and simmer 3 to 3 ½ hours until tender.
-
Shred meat and return to broth. Simmer 10–15 minutes before serving.