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A bowl of shredded beef birria with a side of rich red consomé and fresh lime.

Traditional Mexican Beef Birria

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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 550 kcal

Ingredients
  

  • 3 lbs beef chuck roast, cubed
  • 2 lbs beef short ribs
  • 5 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 2 dried chiles de árbol
  • 1 medium white onion, halved
  • 6 cloves garli c
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cumin
  • 1 tablespoon apple cider vinegar
  • 4 cups beef broth
  • 2 bay leave s
  • Salt and black pepper to taste

Instructions
 

  • Toast dried chiles in a dry pan over medium heat until fragrant, then soak in hot water for 15 minutes.
  • Blend the softened chiles with onion, garlic, cinnamon, oregano, cloves, cumin, vinegar, and 1 cup of beef broth until a smooth paste forms.
  • Season beef with salt and pepper, then sear in a large heavy-bottomed pot until browned on all sides.
  • Pour the chile marinade and the remaining beef broth over the meat, adding the bay leaves.
  • Cover and simmer on low heat for 3.5 to 4 hours until the meat is completely tender and shreds easily.
  • Remove meat from the pot, shred using forks, and strain the liquid to serve as consomé.