Traditional Birria .. made better! How to make the best Quesabirria and Birria broth

Take 4 pounds of chuck roast and 2 pounds of short rib out to room temperature.

Pat the meat dry without salting it.

Heat water for soaking the chiles and warm a skillet to medium heat.

Devein and deseed 8 guajillo peppers, 2 ancho chilies, and 4 Chile de Arbol (if using) with scissors.

Lightly toast the chiles in a cast iron skillet until aromatic, then soak them in hot water.

Toast spices: cinnamon stick, cumin seeds, black peppercorns, and fresh ginger until aromatic, then remove from heat.

Chop one large white onion, using half for roasting and half for topping.

Smash a whole head of garlic to peel it easily, roast the cloves until golden, then remove them as they finish.

Add 2 Roma tomatoes to roast.

In a blender, combine the soaked chiles, roasted spices, half a cup of white vinegar, chicken bouillon, beef bouillon, and salt. Blend until smooth, adding soaking water if needed.

Cut the beef into large chunks and pat dry.

Heat a light layer of avocado oil in a skillet and sear the beef in batches until fully caramelized on all sides.

Add the seared beef back to the pot, cover with the blended sauce, and add broth to cover the meat.

Add 4 dry bay leaves, a carrot, and the other piece of cinnamon stick. Season with chili powder and salt as needed.

Cover and simmer, then place in a preheated oven at 350°F for 2.5 to 3 hours until the meat is tender.

Equipment Needed

Spice Level: