Step 1: Prep and Toast the Dried Chiles

Why: Toasting enhances the smoky depth of the chiles and wakes up the oils inside.

1. In a dry skillet over medium heat, toast the dried chiles for 20 to 30 seconds per side. Press them down lightly with tongs so they make full contact with the hot pan.
2. Be careful: if they start to smoke too much or blacken, they’ll taste bitter. Just warm and fragrant is perfect.
3. Once toasted, transfer chiles to a bowl and cover with boiling water.
4. Let soak for 15–20 minutes, until soft and pliable. This makes them easy to blend later.

Step 2: Toast the Whole Spices

Why: Toasting brings out the volatile oils in the spices and adds layers of flavor.

1. In the same dry pan, toast the cumin seeds, black peppercorns, cloves, and cinnamon stick for 1 to 2 minutes, until fragrant.
2. Remove from heat and set aside.

Step 3: Make the Birria Chile Paste

1. Drain the soaked chiles and add them to a blender.
2. Add:
   • Toasted spices
   • Garlic cloves
   • Quartered onion
   • Mexican oregano
   • Bay leaves
   • Vinegar
   • 2 cups beef broth or water

Blend until smooth and thick.

• You may need to stop and scrape down the sides.
• If it’s too thick to blend, add another ½ cup of broth.
• Optional: strain the paste through a fine sieve if you want it ultra-smooth.

Step 4: Sear the Meat

Why: Searing creates a flavor crust (called the Maillard reaction) that makes the final stew taste richer.

1. Cut beef into large chunks (around palm-size).
2. Pat dry with paper towels (this helps it sear, not steam).
3. Season generously with salt and pepper.
4. Heat 1–2 tbsp of oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
5. Sear the meat on all sides until browned — this will take 3–4 minutes per side. This ain’t just for looks — that sear adds deep, meaty flavor to the stew.
6. Work in batches so the meat isn’t crowded.
7. Remove the seared beef and set aside.

Step 5: Combine and Simmer

1. Pour the birria paste into the same pot. Stir and cook for 3–5 minutes to bloom the spices and thicken slightly.
2. Add the seared beef back in.
3. Pour in 3 cups beef broth — just enough to cover the meat.
4. Add 1 tbsp apple cider vinegar if you like a brighter flavor.
5. Bring to a low boil, then reduce heat and cover.

Simmer on low for 3 to 4 hours, stirring occasionally, until the beef is fall-apart tender.

• If using a slow cooker, Crockpot set to low for 8–10 hours.
• If using an Instant Pot, pressure cook on High for 45 minutes, then natural release.

You’ll know it’s done when the meat is fall-apart soft and the sauce smells like a spice market exploded (in the best way).

Step 6: Shred the Meat

1. Return shredded meat to the broth and keep warm.
2. Remove beef from the pot and place on a cutting board.
3. Use two forks to shred the meat — it should fall apart easily.
4. Skim off any fat from the broth and reserve it in a bowl (you’ll use this for frying tacos).

Step 7: Build and Fry the Tacos

Grab your corn tortillas, your birria meat, and some cheese (if you want to go full quesa birria tacos).

1. Heat a skillet or griddle over medium-high heat.
2. Dip a corn tortilla into the reserved fat or straight into the surface of the broth to coat both sides. Or, skim the top layer of red oil off your stew — that’s your secret weapon for frying.
3. Lay the tortilla in the hot skillet.
4. Add shredded cheese to one side, then top with the birria meat.
5. Fold over the tortilla like a quesadilla and press down gently.
6. Fry 1–2 minutes per side until the tortilla is crisped, golden and maybe even a little charred and the cheese is gooey.

Repeat for as many tacos as your soul needs.

Step 8: Garnish and Serve

1. Serve with lime wedges and a cup of the birria consomé on the side for dipping.
2. Sprinkle grilled white onion, grilled jalapeño and fresh cilantro over the tacos.

That’s your dipping broth, baby. Some folks call it a birria spice bomb, and they ain’t wrong.