Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast, cut into large chunks
  • 1 tbsp (15 ml) vegetable oil
  • 1 large onion, roughly chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried oregano (Mexican oregano preferred if available)
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • Salt and freshly ground black pepper to taste
  • 8 cups (1.9 liters) beef broth or water
  • 6 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried cascabel chiles, stemmed and seeded (optional, for extra heat)
  • 1 tsp apple cider vinegar
  • 1/2 tsp dried thyme
  • 1/4 tsp ground ginger
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped white onion
  • Lime wedges
  • Corn tortillas (warmed)

Instructions:

  1. Rehydrate dried chiles in hot water for 20-30 minutes, until softened.
  2. Sear the beef chunks in batches in a hot pot with oil, until browned on all sides. Season with salt and pepper.
  3. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
  4. Drain the rehydrated chiles (reserve 1 cup of the soaking liquid), and blend them with the vinegar, thyme, ginger, and reserved soaking liquid until smooth.
  5. Pour the chile sauce over the beef and aromatics. Add the bay leaves, oregano, cumin, cinnamon, cloves, and beef broth/water. Bring to a simmer.
  6. Cover and simmer on low heat for 3-4 hours, or until the beef is very tender and easily shreds. Alternatively, cook in a 325°F (160°C) oven or on low in a slow cooker for the same amount of time. Check for doneness - the beef should fall apart easily with a fork.
  7. Remove the beef from the pot and shred it with two forks. Discard the bay leaves.
  8. For a smoother broth, strain it through a fine-mesh sieve (optional).
  9. Return the shredded beef to the broth. Simmer for 15 minutes to allow the flavors to meld.
  10. Serve the birria hot, garnished with chopped cilantro and onion, and a squeeze of lime. Accompany with warm corn tortillas for dipping.