Authentic Birria

Ingredients

• 4 to 5 pounds chuck roast, cut into large 4-inch chunks
• ½ tablespoon kosher salt
• ½ tablespoon black pepper
• 1 ½ tablespoon olive oil
• 12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
• 5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
• 5 árbol chiles, rinsed and stemmed (about 0.1 oz)
• 2 large Roma tomatoes
• ½ medium yellow onion
• 1 4-inch Mexican cinnamon stick
• 3 bay leaves
• ½ teaspoon whole black peppercorns
• water, as needed
• 2 cups beef broth
• ¼ cup distilled white vinegar
• 5 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• ½ teaspoon ground cloves

Method

1. 1

   Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot, and set aside.

3. 3

   While the meat is searing, add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot. Cover completely with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes.

4. 4

   Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.

5. 5

   Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend on high for a few minutes until completely smooth.

6. 6

   Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind.

7. 7

   Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 3 to 3 ½ hours until the meat is fall-apart tender.

8. 8

   Transfer the meat to a large bowl and shred it with 2 forks. Add the meat back into the consomé and serve as a stew in bowls with diced onion and chopped cilantro or as tacos in corn tortillas with shredded Oaxaca cheese, cilantro, and diced onions.