This recipe took us 3 tries to perfect — and the result is the most deeply flavored, fall-apart tender birria you’ve ever tasted. The secret? Three types of dried chilies and an overnight braise.
Ingredients
For the Birria:
- 3 lbs beef chuck roast, cut into chunks
- 1 lb bone-in short ribs (secret for depth)
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 1 can (28 oz) fire-roasted tomatoes
- 6 cloves garlic
- 1 white onion, quartered
- 2 tsp cumin
- 1 tsp dried oregano (Mexican)
- 2 bay leaves
- Salt and pepper to taste
For the Tacos:
- Corn tortillas
- Oaxacan cheese (or mozzarella)
- White onion, finely diced
- Fresh cilantro
- Lime wedges
Instructions
- Toast dried chilies in a dry skillet for 30 seconds per side
- Soak in hot water for 20 minutes until soft
- Blend chilies with tomatoes, garlic, onion, and spices until smooth
- Season beef generously, sear on all sides in Dutch oven
- Pour blended sauce over beef, add enough water to cover
- Braise at 325°F for 3-4 hours (or overnight on low)
- Shred beef, reserve consommé
- Dip tortillas in fat layer of consommé, fry until crispy
- Fill with beef, cheese, onion, cilantro — fold and fry until cheese melts
- Serve with hot consommé for dipping