Ingredients
Scale
- 5 lbs Beef chuck roast, cut into large chunks
- 4 lbs Goat meat, cut into large chunks (optional, can substitute with more beef)
- 10 Guajillo chiles, seeded and deveined
- 5 Ancho chiles, seeded and deveined
- 1 White onion, quartered
- 6 cloves Garlic, peeled
- 1 tbsp Dried oregano
- 1 tsp Ground cumin
Instructions
- Step 1: Rehydrate the chiles: In a large pot, bring water to a boil. Add the guajillo and ancho chiles and boil for 15 minutes, or until softened. Drain the water and set the chiles aside.
- Step 2: Make the birria paste: In a blender, combine the rehydrated chiles, onion, garlic, oregano, cumin, and a cup of the boiling water used to soften the chiles. Blend until a smooth paste forms. Add more water if needed to help blend.
- Step 3: Marinate the meat: In a large pot or Dutch oven, combine the beef and goat (if using) with the birria paste. Mix well to coat all the meat. Add salt and pepper to taste. Let marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Step 4: Cook the birria: Add enough water to the pot to almost cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the meat is very tender and falling apart. Skim off any excess fat that rises to the surface.
- Step 5: Shred the meat: Once the meat is cooked, remove it from the pot and shred it using two forks. Return the shredded meat to the pot with the broth.
- Step 6: Serve: Serve the birria hot in bowls, garnished with chopped onion, cilantro, and a squeeze of lime juice. Accompany with warm tortillas for dipping and making tacos.
Notes
- To best preserve leftovers, store the birria broth and shredded meat separately in airtight containers in the refrigerator for up to 3 days.
- For a richer flavor when reheating, simmer the birria gently on the stovetop, allowing the flavors to meld together even more.
- Serve the birria with a side of crispy pan-fried cheese quesadillas for dipping—the salty cheese complements the savory broth perfectly.
- Don't discard the chile soaking water after rehydrating; use it to adjust the paste consistency for an extra layer of flavor depth in your birria.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American