Authentic Birria

Ingredients

• 3 lb Beef Chuck Roast (cut into 2‑inch cubes)
• 1 tsp Salt (kosher or sea salt)
• 1/2 tsp Black Pepper (freshly ground)
• 4 Dried Guajillo Chilies (stemmed and seeded)
• 2 Dried Ancho Chilies (stemmed and seeded)
• 2 Dried Arbol Chilies (optional for extra heat)
• 1 Onion (large, quartered (for broth))
• 3 Tomatoes (medium, quartered)
• 1 Mexican Cinnamon Stick (small stick, also called canela)
• 2 Bay Leaves
• 1 tsp Black Peppercorns (whole)
• 4 Garlic Cloves (peeled)
• 2 tbsp Apple Cider Vinegar
• 6 cup Water (enough to cover ingredients)
• 1/2 cup White Onion (for serving) (diced)
• 1/4 cup Fresh Cilantro (chopped)

Instructions

1. Season the Beef

   Pat the beef chuck roast cubes dry, then sprinkle evenly with salt and black pepper.

   Time: PT5M

2. Sear the Beef

   Heat a large skillet or Dutch oven over medium‑high heat, add a thin layer of oil, and sear the beef in batches until all sides are deep brown, about 2‑3 minutes per side. Transfer browned pieces to a plate.

   Time: PT10M

   Temperature: Medium‑high heat

3. Prepare the Chili Broth

   In a medium saucepot combine the dried guajillo, ancho, and arbol chilies, quartered onion, tomatoes, Mexican cinnamon stick, bay leaves, and whole black peppercorns. Add 6 cups of water, bring to a boil, then reduce to a gentle simmer for 15‑20 minutes until the chilies are softened.

   Time: PT20M

   Temperature: Medium heat

4. Blend the Sauce

   Transfer the hot broth (including chilies and vegetables) to a blender. Add garlic cloves and apple cider vinegar. Blend on high until completely smooth, about 1‑2 minutes.

   Time: PT10M

5. Strain the Sauce

   Pour the blended mixture through a fine mesh strainer back into the pot, using a spoon to press out as much liquid as possible. Discard solids.

   Time: PT5M

6. Slow‑Cook the Beef

   Return the seared beef cubes to the pot with the strained sauce. Bring to a gentle boil, then lower to a simmer, cover, and cook for 3½ hours, stirring occasionally, until the meat is fall‑apart tender.

   Time: PT3H30M

   Temperature: Low simmer

7. Shred and Return Beef

   Remove the beef with a slotted spoon, discard any large fat cap with a spoon, and shred the meat using two forks. Return the shredded beef to the pot and stir to coat with sauce.

   Time: PT10M

8. Serve

   Ladle the birria into bowls, top with a generous handful of diced white onion and chopped cilantro. Serve hot with warm tortillas or crusty bread if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g