Ingredients

2 pounds beef chuck roast (cut into chunks)

1 pound lamb shank (cut into chunks)

3 tablespoons dried guajillo chiles (stemmed and seeded)

2 tablespoons dried ancho chiles (stemmed and seeded)

1 tablespoon cumin

1 tablespoon oregano

1 teaspoon black pepper

1 teaspoon cinnamon

1 large onion (chopped)

4 cloves garlic (minced)

2 cups beef broth

2 cups water

1 cup fresh cilantro (chopped, for garnish)

1 cup onion (chopped, for garnish)

Instructions

Step 1: In a large Dutch oven, heat a bit of oil over medium-high heat. Add the beef and lamb chunks, browning them on all sides, then remove and set aside.

Step 2: In the same pot, add the chopped onion and minced garlic. Sauté until softened.

Step 3: In a blender, combine the guajillo and ancho chiles, cumin, oregano, black pepper, cinnamon, and 1 cup of beef broth. Blend until smooth.

Step 4: Pour the chile sauce into the pot with the sautéed onions and garlic, stirring to combine.

Step 5: Return the browned meat to the pot and add the remaining beef broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours until the meat is tender.

Step 6: Once cooked, shred the meat and return it to the pot, mixing it well with the broth.

Step 7: Heat a skillet over medium heat and lightly toast the corn tortillas on both sides.

Step 8: Fill each tortilla with the shredded meat, then top with chopped onions and cilantro. Serve with lime wedges and the birria broth for dipping.

Tips & Variations

For extra smoky flavor, try grilling the chiles briefly before blending.

Substitute lamb with goat meat for a traditional birria twist.

Use beef short ribs instead of chuck for a richer texture.

Add a squeeze of fresh lime juice on top of each taco to brighten the flavors.

Serve with pickled red onions for added tang and crunch.

Storage

Store leftover birria meat and broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth to keep the meat moist. You can also freeze the meat and broth separately for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I use only beef if I don’t have lamb?

Yes, you can make birria using only beef. While lamb adds a unique flavor, beef chuck roast alone will still yield tender and delicious meat.

How do I make the tacos crispy?

After filling the tortillas with meat, you can lightly fry them in a hot skillet with a bit of oil until the edges are crisp and golden. This adds a nice texture contrast.