Birria Dinner Recipe

Cooking Instructions

1. 1

   Prepare the Peppers

   Remove the stems and seeds from the dried guajillo, ancho, and chipotle peppers. Soak them in hot water for about 20 minutes until softened.

2. 2

   Blend the Marinade

   In a blender, combine the soaked peppers, onion, garlic, cumin, oregano, salt, and black pepper. Blend until smooth.

3. 3

   Marinate the Meat

   Place the chuck roast and lamb shank in a large bowl. Pour the blended marinade over the meat, ensuring it is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.

4. 4

   Cook the Meat

   In a large pot or Dutch oven, heat some oil over medium-high heat. Brown the marinated meat on all sides. Add the beef broth and bay leaves. Bring to a boil, then reduce to a simmer.

5. 5

   Simmer

   Cover and let it simmer for about 3-4 hours until the meat is tender and falls apart easily.

6. 6

   Shred the Meat

   Remove the meat from the pot and shred it with two forks. Discard any excess fat.

7. 7

   Prepare the Consommé

   Strain the cooking liquid to remove any solids. Serve it as a dipping broth alongside the shredded meat.

8. 8

   Warm the Tortillas

   In a skillet, warm the corn tortillas until pliable.

9. 9

   Serve

   Serve the shredded meat in the warmed tortillas with fresh cilantro and lime wedges. Optionally, sprinkle cheese on top.