Ingredients:

  • 3 lbs (1.36 kg) Beef chuck roast, cut into 2-inch pieces
  • 2 tbsp (30 ml) Vegetable oil
  • 1 tsp (5 g) Kosher salt
  • ½ tsp (2.5 g) Black pepper
  • 6 Ancho chiles, stemmed and seeded
  • 4 Guajillo chiles, stemmed and seeded
  • 2 Pasilla chiles, stemmed and seeded
  • 4 cloves Garlic, peeled
  • 1 inch (2.5 cm) piece of Ginger, peeled and roughly chopped
  • 1 tsp (5 g) Dried oregano, Mexican oregano preferred
  • 1/2 tsp (2.5 g) Ground cumin
  • 1/4 tsp (1.25 g) Ground cinnamon
  • 2 tbsp (30 ml) Apple cider vinegar
  • 6 cups (1.4 liters) Beef broth or stock
  • 1 large Onion, roughly chopped
  • 2 Bay leaves
  • 1 Cinnamon Stick (optional)
  • 2 Cloves (optional)
  • Corn tortillas (optional)
  • Chopped onion (optional)
  • Chopped cilantro (optional)
  • Lime wedges (optional)

Instructions:

  1. Prepare the Chiles: Rehydrate the dried chiles by soaking them in hot water for 20-30 minutes until softened.
  2. Make the Chile Paste: Drain the softened chiles. Combine the rehydrated chiles, garlic, ginger, oregano, cumin, cinnamon, and apple cider vinegar in a blender. Blend until smooth, adding a little water if needed to achieve a paste-like consistency.
  3. Sear the Beef: Season the beef chuck with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
  4. Build the Broth: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the chile paste and cook for another minute until fragrant.
  5. Simmer the Birria: Return the seared beef to the pot. Pour in the beef broth. Add the bay leaves, cinnamon stick, and cloves (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
  6. Shred the Beef: Remove the beef from the pot and shred it with two forks.
  7. Combine and Serve: Return the shredded beef to the broth. Simmer for another 15-20 minutes to allow the flavours to meld. Serve hot with warm corn tortillas, chopped onion, chopped cilantro, and lime wedges.