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To make authentic birria, you need some key ingredients. The main ingredient is the meat. Traditionally, birria uses goat meat, but beef is also popular. You can use beef chuck roast for great flavor. This cut cooks well and becomes tender with slow cooking.

Mexican Birria Recipe

Discover the art of making Mexican Birria with our simple and flavorful guide! Perfect for both novice and seasoned cooks, this recipe highlights essential ingredients like beef chuck roast, guajillo chiles, and aromatic spices to bring authentic taste right to your kitchen. Learn how to slow-cook this delectable dish to tender perfection and explore serving tips that will impress. Click through to get the full recipe and start your culinary adventure today!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

4 cups beef broth

2 cloves garlic, minced

1 medium onion, roughly chopped

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon black pepper

1 tablespoon apple cider vinegar

2 bay leaves

Salt to taste

Fresh cilantro and diced onion for garnish

Corn tortillas for serving

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, lightly toast the guajillo and ancho chiles until fragrant, about 2 minutes. Be careful not to burn them. Once toasted, place them in a bowl and cover with hot water. Let them soak for 15-20 minutes until softened.

    Make the Sauce: Drain the chiles and transfer them to a blender. Add 1 cup of beef broth, minced garlic, chopped onion, oregano, cumin, black pepper, and apple cider vinegar. Blend until smooth to create a thick sauce.

      Brown the Meat: In a large Dutch oven or heavy pot, heat a tablespoon of oil over medium-high heat. Season the beef chunks with salt, then brown them in batches, about 4-5 minutes per side. Remove and set aside.

        Combine Ingredients: Once all the meat is browned, return it to the pot. Pour in the chile sauce, the remaining beef broth, and add bay leaves. Stir everything together to coat the meat well.

          Slow Cook: Bring the mixture to a simmer, cover the pot, and reduce heat to low. Let it cook for 3 to 4 hours, or until the meat is tender and easily shredded.

            Shred the Meat: Once cooked, remove the bay leaves. Using two forks, shred the beef into bite-sized pieces directly in the pot. If desired, let it simmer for an additional 30 minutes to absorb more flavor.

              Serve: Serve the birria with warm corn tortillas, garnished with fresh cilantro and diced onions. You can use the flavorful broth as a dipping sauce alongside.

                Prep Time, Total Time, Servings:

                  - 20 minutes | 4 hours | 6 servings

                    - Presentation Tips: Serve the birria in a rustic bowl with the broth on the side. Add extra toppings like lime wedges and radishes for a vibrant look.