Beef Birria

This homemade Beef Birria recipe has a rich, flavorful broth and is delicious, hearty Mexican stew. It is best served with some fresh cilantro, chopped red onions, and a squeeze of lime juice. Use the leftover meat to make beef birria quesatacos and dip them in the leftover consommé. Either way, your tastebuds are sure to be delighted.

Ingredients

 2 tablespoons olive oil

5 pounds chuck roast (or half beef short ribs and half chuck roast) cut into 2 to 3 inch chunks

(I get my grass-fed, grass-finished beef here)

sea salt

2 teaspoons dried Mexican oregano

2 bay leaves

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon ground cloves

6 cloves garlic, peeled

1 large onion, sliced in half and peeled with the stem left on

8 cups beef stock

3 dried guajillo chiles, seeded with the stems cut off (get them here)

3 dried chile de arbol, seeded with the stems cut off (get them here)

chopped red onions, cilantro, and lime wedges, for serving