Birria Recipe

Cooking Instructions

1. 1

   Prepare the Chiles

   In a dry skillet over medium heat, toast the dried guajillo and ancho chiles for about 2-3 minutes until they are fragrant. Remove from heat and let cool. Once cooled, remove the stems and seeds.

2. 2

   Make the Marinade

   Blend the toasted chiles with onion, garlic, cumin seeds, oregano, salt, and black pepper in a blender until smooth. You might need to add a little beef broth to help with blending.

3. 3

   Marinate the Meat

   In a large bowl, combine the beef chuck roast and lamb shank with the marinade. Cover and marinate in the refrigerator for at least 2 hours or overnight for better flavor.

4. 4

   Cook the Meat

   In a large pot, heat a little oil over medium heat. Add the marinated meat and sear on all sides. Add the remaining beef broth, bay leaves, and bring to a boil. Reduce heat to low, cover, and let simmer for about 2.5-3 hours until the meat is tender.

5. 5

   Shred the Meat

   Once cooked, remove the meat from the pot and let it rest for a few minutes. Shred the meat using two forks.

6. 6

   Serve

   Serve the shredded meat in a bowl with the broth, topped with chopped onion, cilantro, and lime wedges on the side. Serve with warm corn tortillas.