Ingredients
Scale
- 3 lbs beef chuck roast
- 4 dried guajillo chiles
- 1 medium onion, finely chopped
- 4 garlic cloves
- 2 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican)
- 2 bay leaves
- 4 cups low-sodium beef broth
- 8 corn tortillas
- Lime wedges for serving
Instructions
- Prepare the chiles by removing stems and seeds. Toast in a dry skillet over medium heat until fragrant.
- Blend toasted chiles, garlic, onion, cumin, oregano, and beef broth until smooth.
- Heat oil in a large pot over medium-high heat. Sear seasoned beef chuck roast on all sides until browned (about 3-4 minutes per side).
- Pour the blended sauce over the beef and add bay leaves. Stir well and add more broth if needed.
- Cover and simmer on low for about 3 hours until the meat is tender and can be shredded easily.
- Warm tortillas in another skillet before serving alongside the birria.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg