👨‍🍳 Instructions

1. 1

   Prepare the chili paste: Heat a dry skillet or comal over medium heat. Toast the dried guajillo and ancho chilies for 1-2 minutes per side, until fragrant and slightly pliable. Be careful not to burn them, as this will make them bitter. Remove from heat and place in a bowl. Cover with hot water and let soak for 20-30 minutes until fully rehydrated. Meanwhile, add the halved tomatoes, quartered onion, and peeled garlic cloves to the same skillet. Cook, turning occasionally, until softened and slightly charred, about 10-15 minutes. Drain the rehydrated chilies, reserving about 1 cup of the soaking liquid. In a blender, combine the rehydrated chilies, softened tomatoes, onion, garlic, cumin, oregano, apple cider vinegar, and 1/2 cup of the reserved chili soaking liquid. Blend until a smooth paste forms. Add more soaking liquid if needed to achieve a smooth consistency. Season the paste with salt and pepper to taste.

   ⏱️ 45 minutes
2. 2

   Sear the beef: Pat the beef chuck chunks dry with paper towels. Season generously with salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil (if needed, depending on the fattiness of the beef). Sear the beef chunks in batches until deeply browned on all sides. Do not overcrowd the pot, as this will steam the meat instead of searing it. Remove the seared beef and set aside. Pour off any excess fat, leaving about 1-2 tablespoons in the pot.

   ⏱️ 15 minutes
3. 3

   Combine and braise: Return the seared beef to the Dutch oven. Add the prepared chili paste, ensuring it coats the meat. Pour in enough water or beef broth to almost cover the meat (about 8-10 cups). Bring the liquid to a simmer over medium-high heat, scraping up any browned bits from the bottom of the pot. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise gently for 3 to 4 hours, or until the beef is fork-tender and falling apart easily. Check periodically and add more liquid if necessary to keep the meat submerged.

   ⏱️ 3-4 hours
4. 4

   Serve: Once the beef is tender, carefully remove the chunks from the consommé and shred or pull them apart using two forks. Skim off excess fat from the surface of the consommé if desired (this fat is excellent for making birria tacos). Return the shredded meat to the pot with the consommé. Taste and adjust seasoning with salt and pepper if needed. Ladle the hot birria and consommé into bowls. Serve immediately with warm corn tortillas, finely diced white onion, chopped fresh cilantro, and lime wedges on the side.

   ⏱️ 15 minutes