How to Make Mexican Birria

Season beef chuck roast with salt and pepper, then sear it in a hot pan with olive oil until browned on all sides.

In a separate pot, add guajillo, ancho, and arbol chiles, onion, tomatoes, a Mexican cinnamon stick, bay leaves, and black peppercorns.

Cover the ingredients with water and boil for about 10 minutes to soften the chiles.

Transfer the boiled ingredients to a blender. Add garlic, cumin, oregano, cloves, vinegar, and beef broth, then blend until smooth.

Pour the blended sauce through a fine-mesh strainer into the pot with the seared beef to remove any solids.

Cover the pot and simmer for 3 to 3.5 hours until the beef is fall-apart tender.

Remove the cooked beef from the pot and shred it using two forks.

Return the shredded beef to the consomé. Serve hot, garnished with diced onion, cilantro, and a squeeze of lime.