Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast, cut into 2-inch cubes
  • 2 lbs (900g) beef short ribs
  • 2 tbsp vegetable oil
  • 1 medium white onion, roughly chopped (US: about 1 cup, Metric: 150g)
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • Salt and freshly ground black pepper to taste
  • 8 dried guajillo chillies, stemmed and seeded
  • 4 dried ancho chillies, stemmed and seeded
  • 2 dried cascabel chillies, stemmed and seeded (optional, for extra heat)
  • 1/4 cup apple cider vinegar (60 ml)
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1 cup (240ml) beef broth or water
  • Corn tortillas
  • Chopped white onion
  • Fresh cilantro, chopped
  • Lime wedges
  • Optional: Shredded cheese (Monterey Jack or Oaxaca)

Instructions:

  1. Rehydrate the dried chillies by soaking them in hot water until softened.
  2. Blend the rehydrated chillies, apple cider vinegar, tomato paste, spices, and beef broth until smooth to make the chilli paste.
  3. Sear the beef cubes and short ribs in vegetable oil until browned on all sides. Season with salt and pepper.
  4. Sauté the onion and garlic in the same pot until softened.
  5. Add the chilli paste, seared beef, bay leaves, oregano, cumin, cinnamon, and cloves to the pot. Add beef broth to cover the meat. Bring to a simmer, then reduce heat, cover, and simmer for 4-5 hours, or until the beef is fall-apart tender. Or cook in slow cooker on low 6-8 hours or high for 3-4. Or pressure cooker on high for 60 minutes and allow natural release.
  6. Remove the beef from the pot and shred it with two forks. Discard the bay leaves.
  7. Skim any excess fat from the surface of the broth (optional).
  8. Return the shredded beef to the pot with the broth and simmer for another 15-20 minutes to allow the flavours to meld.
  9. Serve the Birria in bowls or as tacos. Garnish with chopped onion, cilantro, and a squeeze of lime. Dip the tortillas in the cooking liquid before grilling for quesabirria.