Birria

Ingredients

• •3 lbs beef chuck roast, cut into chunks
• •4 dried guajillo chiles
• •3 dried ancho chiles
• •2 dried chipotle chiles
• •1 medium white onion, halved
• •4 cloves garlic
• •2 teaspoons cumin
• •1 teaspoon dried oregano
• •2 tablespoons apple cider vinegar
• •8 cups beef broth (gluten-free)
• •2 bay leaves
• •to taste Salt and pepper

Directions

1. 1Remove stems and seeds from the dried chiles, then toast them in a dry skillet for 2 minutes until fragrant.
2. 2Soak the toasted chiles in 2 cups of hot water for 15 minutes, then blend with garlic, cumin, oregano, and vinegar until smooth.
3. 3Heat oil in a large pot and brown the beef chunks on all sides, about 10 minutes total.
4. 4Add the onion halves to the pot and cook for 2 minutes, then strain the chile mixture and pour it over the beef.
5. 5Add the beef broth and bay leaves, bring to a boil, then reduce heat and simmer covered for 2.5 to 3 hours until the meat is very tender.
6. 6Remove and discard the onion halves and bay leaves, then shred the meat directly in the pot using two forks.
7. 7Simmer for another 15 minutes to blend flavors, taste and adjust seasoning with salt and pepper, then serve hot.

💡 For birria, strain the chile sauce before braising if the skins remain coarse; a smooth consommé lets the beef and spices come through without gritty chile fragments. Slow cooker: brown the meat first, then cook LOW 8–10 hours, or HIGH 4–5 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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