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Easy Birria

A delightful blend of spices, tender meat, and rich broth that warms the soul and impresses your guests.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds beef chuck roast cut into chunks
  • 2 dried guajillo chiles seeds removed
  • 1 dried ancho chile seeds removed
  • 4 cloves garlic minced
  • 1 onion chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups beef broth
  • 2 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegar

Equipment

  • Large pot or Dutch oven
  • Blender or food processor
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula

Method
 

  1. Toast the dried chiles in a dry skillet over medium heat for about 2 minutes.
  2. In a blender, combine the toasted chiles, garlic, onion, cumin, oregano, paprika, salt, and black pepper. Add a little beef broth to help blend until smooth.
  3. Heat vegetable oil in a large pot over medium-high heat. Add the beef chunks and brown on all sides.
  4. Pour the blended sauce over the browned meat and stir well to coat.
  5. Add the remaining beef broth and apple cider vinegar to the pot.
  6. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the meat is tender.
  7. Once cooked, remove the meat from the pot and shred it using two forks.
  8. Return the shredded meat to the pot and stir it into the broth. Serve hot.

Notes

This birria is perfect for tacos, quesadillas, or sipping the broth on its own.