Description
This comforting Birria recipe features tender, slow-cooked beef infused with a rich, smoky chili sauce made from dried guajillo, ancho, and pasilla chilies. Perfectly seasoned and simmered to melt-in-your-mouth perfection in a crockpot, the shredded meat is served as savory tacos topped with fresh onions, cilantro, and optional cheese, accompanied by a flavorful consommé for dipping.
Ingredients
Scale
For the Birria Meat:
- 2–3 lbs beef chuck roast (or short ribs / a mix of beef and lamb)
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 dried pasilla chili (optional)
- 3–4 garlic cloves
- 1 small white onion, roughly chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
- 2 cups beef broth (or water)
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- Salt and black pepper to taste
For Tacos:
- Corn tortillas
- Chopped onions
- Fresh cilantro
- Lime wedges
- Shredded cheese (optional)
Instructions
- Prepare the Dried Chilies: Remove stems and seeds from the dried chilies. Toast them lightly in a dry skillet over medium heat for 1–2 minutes until aromatic. Then soak them in hot water for 15–20 minutes until softened.
- Make the Chili Sauce: Blend the soaked chilies along with garlic, chopped onion, tomato paste, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, and optional ground cloves until smooth. Add some soaking water or beef broth as needed to achieve a smooth sauce consistency.
- Assemble in the Crockpot: Season the beef generously with salt and black pepper. Place the beef in the crockpot and pour the prepared chili sauce over it. Add 2 cups of beef broth. Cover and cook on low for 8–10 hours or on high for 5–6 hours until the meat is tender and shreds easily.
- Shred the Meat: Remove the beef from the crockpot and shred it using two forks. Return the shredded meat to the crockpot to soak up the flavorful juices and keep it moist.
- Prepare Tacos: Warm the corn tortillas on a skillet or griddle until pliable. Fill each tortilla with the shredded birria meat. Top with chopped onions, fresh cilantro, and shredded cheese if desired. Serve the tacos with lime wedges and a small bowl of the birria consommé (cooking liquid) for dipping.
Notes
- Make it extra rich by roasting tomatoes and onions before blending for added depth of flavor.
- For cheese crispy tacos or “quesabirria,” lightly fry the filled tacos in a skillet with cheese until crispy and melted.
- Shredded birria freezes well for convenient meal prep—freeze in airtight containers or bags.
- Increase spice level by adding chipotle or serrano peppers to the chili sauce blend.
