Ingredients:
For the Meat:
3 lbs beef chuck roast (or a mix of beef shank, short ribs, and goat meat)
6 cups beef broth
2 bay leaves
1 cinnamon stick
1 tablespoon apple cider vinegar
Salt to taste
For the Birria Sauce:
5 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
2 dried pasilla chilies, stemmed and seeded
1 medium onion, quartered
4 garlic cloves
2 Roma tomatoes, chopped
1 teaspoon oregano
1 teaspoon cumin
½ teaspoon ground cloves
½ teaspoon black pepper
2 tablespoons apple cider vinegar
Instructions:
Prepare the Chiles:
In a pot, bring 2 cups of water to a boil.
Add dried chilies and soak for 10 minutes until soft.
Blend the Sauce:
In a blender, combine softened chilies, onion, garlic, tomatoes, oregano, cumin, cloves, black pepper, and 2 tablespoons of apple cider vinegar.
Blend until smooth, adding some of the soaking water if needed.
Cook the Meat:
In a large pot, heat oil and sear the meat on all sides.
Pour the blended sauce over the meat and add beef broth, bay leaves, cinnamon stick, and apple cider vinegar.
Simmer on low heat for 3-4 hours until tender.
Shred & Serve:
Remove the meat, shred it, and return it to the broth.
Serve with warm corn tortillas, chopped onions, cilantro, and lime.
🔥 Tip: Use the flavorful broth for dipping, just like in Birria Tacos!