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To make a great birria, you need some key ingredients. First, I prefer beef chuck roast. It has the right fat and flavor. You can also use goat or lamb if you want something different.

Mexican Birria Recipe

Discover the rich flavors of Mexican birria with this easy-to-follow recipe! Perfect for any occasion, this dish combines tender beef, a blend of spices, and delicious toppings for a hearty meal that your family and friends will love. Learn essential cooking techniques, key ingredients, and serving tips to create an authentic birria experience.
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

4 cloves garlic, minced

1 medium onion, chopped

1 can (14 oz) diced tomatoes

2 cups beef broth

2 tablespoons apple cider vinegar

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon ground cinnamon

1 teaspoon pepper

Salt to taste

Corn tortillas (for serving)

Chopped fresh cilantro (for garnish)

Diced onions and lime wedges (for serving)

Instructions
 

Prepare the Chiles: In a dry skillet, toast the guajillo and ancho chilies over medium heat for about 2 minutes until fragrant. Be careful not to burn them.

    Rehydrate the Chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 15 minutes until softened. Then, drain and transfer them to a blender.

      Blend Sauce: Add minced garlic, chopped onion, diced tomatoes, beef broth, apple cider vinegar, ground cumin, dried oregano, ground cinnamon, and salt into the blender with the chiles. Blend until smooth to create a flavorful sauce.

        Sear the Beef: In a large Dutch oven or heavy pot, add a splash of oil and heat over medium-high. Add the beef chunks and sear until browned on all sides. Remove the beef and set aside.

          Cook the Birria: Pour the blended sauce into the pot, scraping any browned bits from the bottom. Return the beef to the pot, ensuring all is well-coated with sauce. Add pepper and additional salt if desired. Cover and simmer on low heat for about 3 hours or until the beef is tender and easily shreds.

            Shred the Meat: Once cooked, remove the beef from the pot and shred it using two forks.

              Serve: Place the shredded beef back into the cooking liquid for added flavor. Warm the corn tortillas over a skillet until pliable.

                Assemble Tacos: Fill each tortilla with the birria meat, packing it generously. Garnish with chopped cilantro and diced onions.

                  Enjoy Dip: Use the remaining broth as a dipping sauce for the tacos.

                    Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 8-10 tacos

                      - Presentation Tips: Serve the tacos on a rustic wooden board with small bowls of diced onions, lime wedges, and cilantro for an enticing display.