Birria

Ingredients

• •3 lbs Goat or beef
• •4 whole Dried guajillo chiles
• •2 whole Dried ancho chiles
• •8 cloves Garlic
• •2 tsp Cumin
• •1 tbsp Oregano
• •1 stick Cinnamon
• •0.25 cup Apple cider vinegar
• •4 roma Tomatoes
• •1 large Onion
• •4 cups Beef broth
• •1 bunch Fresh cilantro
• •2 whole Lime

Instructions

1. 1

   Toast dried chiles in dry skillet until fragrant, about 2 minutes per side. Remove stems and seeds. Rehydrate in hot water for 20 minutes.

   💡 The key to authentic birria is the dried chilies - toast them lightly in a dry pan to release their oils before rehydrating. Serve with fresh cilantro, onion, and lime on the side.

2. 2

   Blend rehydrated chiles with tomatoes, garlic, cumin, oregano, cinnamon, vinegar, and 1 cup of soaking liquid until smooth.

   💡 The key to authentic birria is the dried chilies - toast them lightly in a dry pan to release their oils before rehydrating. Serve with fresh cilantro, onion, and lime on the side.

3. 3

   Cut meat into large chunks. Marinate in adobo overnight in refrigerator for maximum flavor penetration.

   💡 The key to authentic birria is the dried chilies - toast them lightly in a dry pan to release their oils before rehydrating. Serve with fresh cilantro, onion, and lime on the side.

4. 4

   Sear marinated meat in batches in a large Dutch oven until browned on all sides. Add remaining marinade and broth.

   💡 The key to authentic birria is the dried chilies - toast them lightly in a dry pan to release their oils before rehydrating. Serve with fresh cilantro, onion, and lime on the side.

5. 5

   Cover and braise in 325°F oven for 3 hours until meat is fork-tender and falls apart easily.

   💡 The key to authentic birria is the dried chilies - toast them lightly in a dry pan to release their oils before rehydrating. Serve with fresh cilantro, onion, and lime on the side.

6. 6

   Serve with fresh cilantro, diced onion, lime wedges, and warm tortillas. Dip tacos in the consomé for authentic experience.

   💡 The key to authentic birria is the dried chilies - toast them lightly in a dry pan to release their oils before rehydrating. Serve with fresh cilantro, onion, and lime on the side.