Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast, cut into 2-3 inch pieces
  • 1 tbsp (15 ml) vegetable oil
  • 1 large onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 tbsp (15 ml) apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 8 oz (225g) dried guajillo chiles, stemmed and seeded
  • 4 oz (115g) dried ancho chiles, stemmed and seeded
  • 2 dried chiles de arbol (optional, for extra heat)
  • 6 cups (1.4 liters) beef broth (low sodium preferred)
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 bay leaves
  • 1 inch piece of ginger, peeled and minced
  • 1/2 tsp smoked paprika
  • Corn tortillas, warmed (optional)
  • Chopped cilantro (optional)
  • Chopped onion (optional)
  • Lime wedges (optional)

Instructions:

  1. Rehydrate the dried chiles by soaking them in hot water until softened. Drain and discard the soaking water.
  2. Combine rehydrated chiles, beef broth, oregano, cumin, cinnamon, cloves, bay leaves, ginger, and paprika in a blender. Blend until completely smooth.
  3. Season beef with salt and pepper. Sear beef in a large Dutch oven with vegetable oil, working in batches to avoid overcrowding the pot, until browned on all sides. Remove beef and set aside.
  4. Add chopped onion and garlic to the pot and sauté until softened and fragrant.
  5. Add apple cider vinegar, then pour the chile sauce into the pot. Bring to a simmer, scraping up any browned bits from the bottom. Add the beef back to the pot.
  6. Cover the pot and simmer over low heat for 3-4 hours, or until the beef is extremely tender and easily shreds with a fork. Alternatively, braise in a 325°F (160°C) oven.
  7. Remove the beef from the pot and shred with two forks.
  8. Skim excess fat from the surface of the birria broth. Discard bay leaves.
  9. Return the shredded beef to the pot. Simmer for another 15-20 minutes to allow the flavors to meld. Serve hot with warmed corn tortillas, chopped cilantro, chopped onion, and lime wedges.