Viral TikTok Birria Recipe

Preparation

1. Place the beef in a large pot and add water until the water level is 4 inches above the meat. Add the onion, the whole head of garlic, 4 of the bay leaves and the salt.
2. Cover the pot, bring the water to a boil, and boil for 1 1/2 hours.
3. Meanwhile, to a medium saucepan, add the California, puya, guajillo, chile de arbol, and pasilla chiles. Cover with water and bring to a boil. Boil until well rehydrated, about 10 minutes.
4. Remove from heat, allow them to cool down, then drain the water.
5. Once the meat has been cooking for 1 1/2 hours, transfer the chiles to a blender along with 1 cup of the beef broth from the pot, the 6 garlic cloves, the 2 remaining 2 bay leaves, vinegar, chicken bouillon, sesame seeds, ginger, cumin, oregano, black peppercorns, and whole cloves.
6. Blend until smooth. There should be no need to strain the mixture if you have a high-powered blender, but if the sesame seeds are still visible, then strain before adding.
7. Add the sauce to the pot with the meat, bring the heat down to a simmer, and continue cooking until the meat is tender, for about 1 more hour. (The total cooking time is 2 1/2 hours.)
8. When the meat is finished, take out a chunk and chop it up. Top it off with onion and cilantro, a squeeze of lime juice, a drizzle of chile oil, if desired, and enjoy!

Overall

Ingredients

• 8 pounds bone-in chuck beef roast
• 1 small yellow onion, sliced in half
• 1 whole head of garlic plus 6 cloves, divided
• 6 dried bay leaves, divided
• 5 dried California chiles, seeded and deveined
• 5 dried puya chiles, seeded and deveined 
• 5 dried guajillo chiles, seeded and deveined
• 5 dried chile de arbol, seeded and deveined
• 2 dried pasilla chiles, seeded and deveined
• 1/4 cup white vinegar
• 3 tablespoons salt
• 2 tablespoons chicken bouillon powder
• 2 tablespoons toasted white sesame seeds
• 1 (1-inch) piece fresh ginger, peeled
• 1 tablespoon whole cumin seeds
• 1 tablespoon dried oregano
• 10 whole black peppercorns
• 4 whole cloves

Optional Toppings:

• 1 bunch fresh cilantro, chopped
• 1 medium yellow onion, diced
• 4 fresh limes, sliced into wedges
• Drizzle Chile de Aceite oil

Preparation

1. Place the beef in a large pot and add water until the water level is 4 inches above the meat. Add the onion, the whole head of garlic, 4 of the bay leaves and the salt.
2. Cover the pot, bring the water to a boil, and boil for 1 1/2 hours.
3. Meanwhile, to a medium saucepan, add the California, puya, guajillo, chile de arbol, and pasilla chiles. Cover with water and bring to a boil. Boil until well rehydrated, about 10 minutes.
4. Remove from heat, allow them to cool down, then drain the water.
5. Once the meat has been cooking for 1 1/2 hours, transfer the chiles to a blender along with 1 cup of the beef broth from the pot, the 6 garlic cloves, the 2 remaining 2 bay leaves, vinegar, chicken bouillon, sesame seeds, ginger, cumin, oregano, black peppercorns, and whole cloves.
6. Blend until smooth. There should be no need to strain the mixture if you have a high-powered blender, but if the sesame seeds are still visible, then strain before adding.
7. Add the sauce to the pot with the meat, bring the heat down to a simmer, and continue cooking until the meat is tender, for about 1 more hour. (The total cooking time is 2 1/2 hours.)
8. When the meat is finished, take out a chunk and chop it up. Top it off with onion and cilantro, a squeeze of lime juice, a drizzle of chile oil, if desired, and enjoy!

‍