Ingredients:
3 pounds beef stew meat (such as chuck roast), cut into chunks
1 onion, chopped
4 cloves garlic, minced
2 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
4 cups beef broth
2 cups water
3 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
1 dried pasilla chili, stemmed and seeded
1 cinnamon stick
2 whole cloves
1 tablespoon vegetable oil
Corn tortillas, for serving
Chopped fresh cilantro, diced onions, lime wedges, and sliced radishes, for serving
INSTRUCTIONS
In a large pot or Dutch oven, combine the beef stew meat, chopped onion, minced garlic, bay leaves, ground cumin, dried oregano, smoked paprika, ground coriander, ground cloves, salt, black pepper, beef broth, and water. Bring to a simmer over medium-high heat.
While the meat is cooking, place the dried guajillo chilies, ancho chilies, and pasilla chili in a bowl and cover with hot water. Let soak for 15-20 minutes, or until softened. Drain the chilies, then transfer to a blender.
Add the cinnamon stick, whole cloves, and a cup of the cooking liquid from the pot to the blender. Blend until smooth, adding more cooking liquid as needed to achieve a smooth sauce.
Heat vegetable oil in a skillet over medium-high heat. Carefully pour the chili sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and darkened in color.
Pour the chili sauce over the beef in the pot and stir to combine. Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
Serve the Traditional Mexican Birria hot, with warm corn tortillas and your choice of toppings, such as chopped fresh cilantro, diced onions, lime wedges, and sliced radishes.
Prep Time: 20 minutes | Cooking Time: 2-3 hours | Total Time: 2 hours 20 minutes – 3 hours 20 minutes | Servings: Serves 6-8
