Ingredients

The following ingredients have 4 Servings
  • 2.5 lbs. Beef Shanck or Short Ribs
  • 2.5 lbs. Beef Chuck roast cut into large cubes
  • 6 cups water
  • Salt and pepper to taste
  • 3 Ancho Peppers
  • 6 Guajillo Peppers
  • 2 Large roasted tomatoes
  • 4 Whole cloves
  • ½ Teaspoon cumin seeds
  • ½ Teaspoon black peppercorns
  • 4 Garlic Cloves
  • 1 Teaspoon Mexican oregano
  • ½ Teaspoon Marjoram
  • ½ Medium-size white onion (sliced)
  • 1- in of stick of Mexican cinnamon
  • ½ Cup white vinegar
  • Salt to taste
  • 1 Cup chopped Cilantro or 1/4 Cup of dried oregano
  • 1 Cup chopped white onion
  • Lime wedges
  • 6 piece Arbol peppers(optional)

Instruction

  • Season: Rub the meat with salt and pepper, then place in a large baking dish to cook in the oven with the 6 cups of water, if making it soupy. SEE NOTES ABOVE for other cooking methods.
  • Prepared the peppers: First clean and devein the peppers. Then, heat a griddle over medium-high heat. Slightly roast the peppers making sure you do not burn them, this step will take 1-2 minutes. (burned peppers make the dish taste bitter). Soak peppers in a medium bowl with hot water for 20 minutes.
  • Roast and Toast: Next, roast the onion and garlic and place into your blender. Then, toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
  • Make the Sauce: Once peppers are soft, drain, add to the blender and process until you have a smooth sauce. Add only a few tablespoons of water if your blender has difficulty processing it. Lastly, season the sauce with salt.
  • Pout all together: Pour the sauce over evenly over the meat, and cover the baking dish with aluminum foil. and stir well. Make sure to cover all the pieces of meat with this sauce of dried peppers and spices. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow the meat to absorb the flavors of the sauce.Preheat the oven to 350º F. Bake for about 4 hours until the meat is fork-tender and reaches an internal temperature of 160ºF.
  • Before Serving: Remove the baking dish or pot from the heat when the meat becomes tender. Taste your birria and adjust the salt and pepper to your taste. Then, with the help of two forks, slightly shred the meat.