Birria Recipe
Mexican bread built with Birria-style shredded beef, monterey cheese, diced onions, and fresh cilantro with a side of consommé for dipping.
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Ingredients
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For the Birria Beef
For the Tacos
For the Consommé
Method
Cooking the Birria Beef
- 1
Prepare the Chiles
Remove stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15 minutes until they soften.
- 2
Blend the Marinade
In a blender, combine the soaked chiles, garlic cloves, cumin, oregano, bay leaves, salt, and black pepper. Add one cup of beef broth and blend until smooth.
- 3
Sear the Beef
In a large pot, heat vegetable oil over medium-high heat. Season the chuck roast with salt and black pepper, then sear on all sides until browned.
- 4
Cook the Beef
Pour the chile mixture over the seared beef. Add the remaining beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 3 hours, or until the beef is tender and easily shreds.
- 5
Assembling the Tacos
- 6
Warm the Tortillas
In a skillet, warm the corn tortillas over medium heat until pliable.
- 7
- 8
Fold and Serve
Fold the tortillas in half to enclose the filling. Serve with lime wedges on the side.
