Smoky Chuck Roast Birria with Rich Red Consomé
Birria is already the definition of rich comfort food — but when you melt a touch of Mexican chocolate into the sauce, it transforms into something magical. The chocolate doesn’t make it sweet; instead, it deepens the spice and enhances the smoky, earthy tones of the dried chiles.
Using chuck roast keeps the dish hearty and familiar. As the beef slowly breaks down in the red chile broth, it absorbs every ounce of flavor, creating juicy shreds perfect for tacos or hearty bowls. The Mexican chocolate adds an almost mole-like warmth, balancing out the heat and acidity beautifully.
This birria is slow food at its best — deep, layered, and meant to be shared. Make it a day ahead and use the extra fat from the broth to crisp your tacos to golden perfection.
Ingredients
- 4 lb chuck roast, cut into large chunks
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp oil for searing
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 chipotle peppers in adobo
- 4 cloves garlic
- 1 large white onion, quartered
- 2 Roma tomatoes, halved
- 1 tbsp cumin
- 1 tsp Mexican oregano
- 1 tsp smoked paprika
- 1 small disc (about 1 ounce) Mexican chocolate (Ibarra or Abuelita), chopped
- 4 cup beef broth
- 2 bay leaves
- 2 tbsp apple cider vinegar
- Fresh cilantro and lime wedges for serving
Instructions
- Toast the chilesWarm guajillo and ancho chiles in a dry skillet 1–2 minutes per side until fragrant.
- SoakCover with hot water for 20 minutes to soften.
- Roast aromaticsChar onion and tomatoes in the skillet until lightly blackened.
- BlendAdd softened chiles, chipotles, garlic, onion, tomatoes, spices, and chopped Mexican chocolate to a blender with a bit of the soaking liquid. Blend smooth.
- Sear beefHeat oil in a large Dutch oven and brown the chuck roast on all sides.
- SimmerPour in the blended sauce, beef broth, bay leaves, and vinegar. Stir well.
- Cook low and slowCover and simmer for 3–4 hours, or bake at 325°F until fall-apart tender.
- Finish and serveShred the beef, return to broth, and serve as stew or crispy tacos with melted cheese and the red consomé for dipping.