Birria Recipe

Prepare the Peppers

Remove the stems and seeds from the dried guajillo and ancho peppers. In a dry skillet over medium heat, toast the peppers for about 2-3 minutes until fragrant. Soak them in hot water for 15 minutes to soften.

Make the Adobo Sauce

In a blender, combine the soaked peppers, garlic, oregano, cumin, a pinch of salt, and about 1/2 cup of the soaking water. Blend until smooth.

Sear the Beef

In a large pot or Dutch oven, heat some oil over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.

Cook the Beef

In the same pot, add the adobo sauce and cook for about 2 minutes. Add the beef back to the pot along with the beef broth and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for about 3 hours or until the beef is fork-tender.

Shred the Beef

Once the beef is done, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine.

Serve

Serve the birria hot, garnished with chopped red onion, fresh cilantro, and lime wedges. Enjoy it as a stew or with tortillas for tacos.