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Rich, spicy, deeply flavorful—this *authentic Mexican birria* brings slow-cooked beef or goat to melt-in-your-mouth perfection, ready to be dipped, shredded, and tucked into crispy tacos.

Ingredients

• 3 lbs beef chuck roast (or goat/lamb, if
•  desired)
• 4 dried guajillo chiles (stemmed and seeded)
• 2 dried ancho chiles
• 2 dried pasilla chiles
• 4 garlic cloves
• 1 small white onion (quartered)
• 1 tbsp apple cider vinegar
• 1 tsp dried oregano
• ½ tsp ground cumin
• 4 whole cloves
• 1 cinnamon stick
• 3 bay leaves
• 1 tsp black peppercorns
• 10–12 corn tortillas

Instructions

1. In a dry skillet, toast the chiles for 1–2 minutes until fragrant. Then soak them in hot water for 15 minutes.
2. In a blender, combine soaked chiles, garlic, onion, vinegar, oregano, cumin, and a cup of the soaking water. Blend into a smooth paste.
3. In a large pot or Dutch oven, sear the meat on all sides. Pour in the blended chile sauce.
4. Add bay leaves, cinnamon stick, cloves, peppercorns, and enough water or beef broth to cover the meat.
5. Cover and simmer on low heat for 3 hours, or until the meat is tender and shreds easily.
6. Remove the meat, shred it, and strain the consommé (broth). Reserve it for dipping.
7. To make tacos: Dip corn tortillas into the top layer of the consommé (fat), place on a skillet, add meat and cheese, and fold. Cook until crispy on both sides.
8. Serve hot with a side of warm consommé for dipping and garnish with chopped onions and cilantro.

🔥 Juicy, rich, & perfect for dunking—your taco nights will never be the same again.