This rich and flavorful Mexican birria recipe is is made with beef, chilis, and spices. Delicious chunks of beef that are fall-apart tender in a mouthwatering sauce. Served in a richly spiced broth and can be enjoyed in everything from tacos to quesadillas!
3poundsboneless beef chuck, beef shank or brisket, cut into 3-inch chunks
Optional Toppings
Radishes, sliced
Cilantro leaves
Lime wedges
Onions, diced
Instructions
Cut the tops off the chilis and remove the seeds. Toast the pasilla chilis and guajillo chilis in a cast iron skillet until lightly blackened on all sides. Remove from the heat and place in the blender.
Add the tomatoes and onions to the pan and toast till tomato and onion are blackened on all sides. Remove from the heat.
Add half the onion, all the tomato, garlic cloves, Mexican oregano, thyme, salt, cinnamon, cloves, allspice, pepper, apple cider vinegar and beef broth to a blender and blend until smooth.
Pour into a large sieve and press through with a spatula. Throw away any remaining pulp. Set sauce aside.
Generously season the roast chunks with salt and pepper on all sides. Heat oil in a large heavy bottomed pot, like a Dutch oven, over medium-high heat.
Once oil is hot, add the meat to the pot in batches and quickly sear on all sides. You are not cooking the meat through, just giving it a good sear.
Once all meat is seared, add it all into the pot and add the sauce, bay leaves and remaining diced onion. Bring to a simmer and cook over a low simmer for 3 hours. If necessary, add some water or beef broth to thin down the sauce if it gets too thick as it cooks.
When the meat is falling apart, or easily pulls apart with two forks, it is ready to serve.
Spoon large bowls of the broth and chunks of meat into bowls, then add sliced radishes, diced onion, and cilantro. Serve with a lime wedge.
Notes
Storage: Refrigerate any cooled leftovers with their cooking juices in an airtight container for up to 5 days.Reheat: Pop it into the microwave for up to 3 minutes or until warm. Make sure the lid is slightly open to avoid splattering. You can also heat it in a pot over medium heat for 5-7 minutes.