Grass Fed Beef Birria Recipe

Prepare the Chiles

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

Blend the Sauce

In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, and a cup of beef broth. Blend until smooth, adding more broth if necessary to achieve a thick sauce consistency.

Sear the Beef

In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned, about 5-7 minutes.

Cook the Beef

Remove the beef and set aside. In the same pot, pour in the blended sauce and cook for 5 minutes. Add the beef back to the pot, along with the remaining beef broth, bay leaves, and additional salt and pepper to taste. Bring to a boil, then reduce heat to low and cover, simmering for 2-3 hours until the beef is tender.

Shred the Beef

Once tender, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir well to combine with the broth.

Serve

Serve the birria hot, with warm corn tortillas, chopped fresh cilantro, and lime wedges on the side for squeezing over the beef.