Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 garlic cloves
- 1 onion, chopped
- 2 cups beef broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro and chopped onions for garnish
Instructions
- Remove stems and seeds from dried chilies, then soak in hot water for 15 minutes.
- Blend chilies, garlic, onion, cumin, and 1 cup soaking water into a smooth sauce.
- In a large pot, brown beef chunks, then add chili sauce and beef broth.
- Simmer on low for 2-3 hours until meat is tender and flavors meld.
- Shred beef, serve in bowls with broth, and garnish with cilantro and onions. Serve with warm tortillas.
Notes
- You can slow cook the birria on low for 6-8 hours for more tender meat.
- Reduce chili soaking water if the sauce is too thick.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Stovetop, Slow Cook
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg