The BEST BIRRIA YOU CAN EVER MAKE AT HOME

Ingredients

• 2 lb Short Ribs (bone‑in, trimmed of excess fat)
• 5 lb Chuck Roast (cut into 2‑inch cubes)
• 1 large Onion (peeled, halved)
• 1 head Garlic (peeled, cloves separated)
• 2 Roma Tomatoes (quartered)
• 4 Bay Leaves (whole)
• to taste Salt (preferably kosher)
• 2 New Mexico Ancho Chilies (dried, stem removed, seeds discarded)
• 3 Chile de Árbol (dried, seeds removed)
• 7 Garlic Cloves (for sauce) (peeled)
• 2 tsp Sesame Seeds (toasted until lightly golden)
• 1 tsp Peppercorns (whole, toasted)
• 2 tsp Oregano (dried, toasted)
• 2 tsp Cumin Seeds (whole, toasted)
• 2 tsp Thyme (dried, toasted)
• 5 Cloves (whole, toasted)
• 1 Cinnamon Stick (broken into small pieces, toasted)
• 1 small piece Ginger (peeled, roughly chopped)
• 1/4 cup White Vinegar (distilled)
• 1 cup Queso Blanco (White Melting Cheese) (shredded; can substitute with mozzarella or Monterey Jack)
• 12 Corn Tortillas (2‑inch diameter, warmed)
• 1/2 cup Fresh Onion (finely diced for topping)
• 1/2 cup Cilantro (chopped)
• 2 Lime (cut into wedges for serving)
• 2 tbsp Vegetable Oil (for lightly frying tortillas)

Instructions

1. Prepare the Broth Base

   Place a large stockpot on high heat, fill halfway with water, then add the whole onion, whole head of garlic, quartered Roma tomatoes, four bay leaves, and a pinch of salt. Bring to a boil.

   Time: PT10M

2. Add the Beef

   When the broth returns to a boil, add the short ribs and chuck roast cubes. Let it boil again, then skim off any foam or impurities that rise to the surface.

   Time: PT5M

3. Simmer the Meat

   Cover the pot, reduce heat to medium‑low, and let the meat simmer for 1 hour, stirring occasionally.

   Time: PT1H

4. Prep the Chilies for Adobo Sauce

   While the meat simmers, place the dried ancho chilies and chile de árbol in a small saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and let them soak for 5 minutes, then drain.

   Time: PT10M

5. Toast Aromatics and Spices

   In a dry skillet over medium heat, toast the 7 garlic cloves, 2 tsp sesame seeds, 1 tsp peppercorns, 2 tsp oregano, 2 tsp cumin seeds, 2 tsp thyme, 5 whole cloves, 4 bay leaves, and a broken cinnamon stick. Stir constantly; when fragrant (about 30‑45 seconds), transfer everything to the blender.

   Time: PT5M

6. Blend the Adobo Sauce

   Add the soaked chilies, toasted spices, a small piece of ginger, 1/4 cup white vinegar, and enough beef broth (from the simmering pot) to cover the ingredients. Blend until completely smooth.

   Time: PT5M

7. Combine Sauce with Meat

   Remove the onion and garlic heads from the pot, then stir in the freshly blended adobo sauce. Taste and adjust salt if needed. Cover and continue to simmer for another 1 hour 30 minutes, or until the meat is fork‑tender.

   Time: PT1H30M

8. Shred the Beef

   When the meat is tender, remove it from the pot and shred with two forks. Return the shredded meat to the pot and stir in a ladleful of the cooking consomme to keep it moist.

   Time: PT10M

9. Prepare the Tacos

   Heat a skillet over medium heat, add a thin drizzle of oil, and briefly dip each corn tortilla in the hot consomme, then place in the skillet until lightly blistered. Sprinkle shredded cheese on one half of the tortilla, let it melt, then add a generous amount of shredded birria, diced onion, cilantro, and a squeeze of lime. Fold the tortilla over, cover briefly to melt the cheese fully, and repeat for all tacos.

   Time: PT15M

10. Serve

    Arrange the tacos on a platter, garnish with extra cilantro, lime wedges, and a side of the warm consomme for dipping.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

32g

Fat

22g

Fiber

4g