For the Chile Base & Sauce

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11 guajillo chiles

5 árbol chiles (de-seeded and de-veined)

3 ancho chiles (de-seeded and de-veined)

2 pasilla chiles (de-seeded and de-veined)

6 cups water

1 white or yellow onion, quartered

1 fat cinnamon stick

2 whole cloves

2–3 whole tomatoes

4–6 garlic cloves

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For the Meat & Simmering

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3–4 lbs beef chuck roast, cut into large chunks

Cooking oil (for searing)

3 cups beef broth (plus extra for deglazing)

1.5 teaspoons dried oregano

3 teaspoons ground cumin (comino)

1 teaspoon black pepper

2 tablespoons table salt

1 dried bay leaf

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For Serving & Tacos

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Corn tortillas

Oaxaca or Chihuahua cheese, shredded

Fresh cilantro, finely chopped

White onion, finely chopped

Fresh limes, cut into wedges

Salsa verde

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Variation: Birria Ramen

1 pack of instant ramen (such as Tapatío Ramen Noodle Soup bowl)

Reserved shredded beef birria

Strained birria consomé

Fresh cilantro, finely chopped

White onion, finely chopped

Fresh lime wedges

Salsa verde

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Instructions

Prepare and Boil the Chiles

1. Thoroughly rinse all de-seeded and de-veined chiles.

2. Place the guajillo, árbol, ancho, and pasilla chiles into a large stockpot.

3. Add 6 cups of water, the quartered onion, cinnamon stick, and whole cloves.

4. Bring to a boil and drop in the whole tomatoes.

5. Press the chiles down into the liquid. Boil for 5 minutes, then add the garlic cloves.

6. Continue boiling for another 10 minutes (15 minutes total). Turn off the heat and let the mixture cool for 10 minutes.

Blend and Strain the Sauce

7. Transfer the cooled tomatoes, chiles, onion, garlic, and cooking liquid into a blender. Discard the cinnamon stick.

8. Pulse and blend on high until completely smooth with no visible chili flakes remaining.

9. Pour the mixture through a fine sieve into a bowl. Use a spoon to press it through, leaving only a small amount of dry pulp. Discard the pulp.

Sear the Meat

10. Heat a splash of cooking oil in your main cooking pot or large skillet over high heat.

11. Add the chunks of chuck roast and sear until a deep, dark brown crust forms on both sides.

12. Remove the seared meat and set it aside in a clean bowl.

13. Deglaze the pan immediately by pouring in a little beef broth or water. Scrape the bottom with a spatula to loosen the flavorful bits (fond). Pour this pan liquid directly over the resting meat.

Cook and Season the Sauce

14. Lower the stove heat slightly. Carefully pour the strained chile sauce into the remaining hot oil in the pot, pouring away from yourself to prevent splattering.

15. Bring the sauce to a rolling boil, stirring frequently with a wooden spatula so it does not burn or stick to the bottom.

16. Reduce the heat and stir in the oregano, cumin, black pepper, table salt, and bay leaf.

17. Let the seasoned sauce boil gently for 10 minutes to emulsify the oil and spices.

Braise Low and Slow

18. Carefully lower the seared meat chunks and their resting juices back into the seasoned sauce.

19. Pour in 3 cups of beef broth to increase the volume for your broth (consomé).

20. Cover with a tight-fitting lid and bring to a slow, gentle simmer.

21. Cook low and slow for 3 to 4 hours. The meat is ready when it pulls apart easily with a fork and falls right off the bone.

Shred the Meat and Clarify Broth

22. Transfer the cooked beef chunks to a large tray or cutting board. Trim and discard any unrendered chunks of fat or loose bones.

23. Finely chop or shred the meat. Place it in a shallow pan and ladle a couple of scoops of the warm pot broth over it to keep it completely moist and hydrated.

24. Let the remaining liquid in the pot settle. Use a large spoon to skim the red oil floating on the surface into a separate bowl (save this fat layer for frying your tortillas).

25. Strain the remaining pot liquid through a clean sieve to create a smooth, velvety consomé for dipping.

Assemble and Serve

26. For Traditional Birria Tacos: Heat a griddle or skillet over medium heat. Dip a corn tortilla into the reserved red chili oil fat. Place it on the griddle, top with a handful of shredded beef, fold it in half, and fry until the tortilla gets a nice, crispy, toasty exterior.

27. For Quesabirria Tacos: Dip the tortilla in the oil and place it on the griddle. Spread a layer of shredded Oaxaca cheese over the tortilla. Once it begins to melt, add the shredded beef, fold, and fry until a crispy cheese crust forms on the edges.

28. To Serve: Plate your tacos and garnish them internally with chopped onion, fresh cilantro, salsa verde, and a squeeze of lime juice. Pour the warm, strained consomé into small cups and serve alongside the tacos for dipping.

Variation: Birria Ramen

1. Boil the Consomé: Bring 2 to 3 cups of your strained, leftover consomé to a hard boil in a small saucepan.

2. Season the Ramen: Open your instant ramen bowl and add just a small pinch of the included soup base powder. Note: The consomé is already heavily seasoned, so you only need a little powder for a subtle flavor kick.

3. Steep the Noodles: Carefully pour the boiling hot consomé directly into the ramen bowl up to the inner fill line. Close the lid tightly and let it sit for 4 minutes until the noodles are completely softened.

4. Assemble and Dress: Remove the lid and give the noodles a quick stir. Top the ramen with a generous handful of warm, shredded beef birria.

5. Garnish: Finish the bowl with fresh chopped onions, cilantro, a squeeze of lime juice, and a drizzle of salsa verde before serving