1-Prepare the dried chiles: remove the seeds and stems, then soak them in hot water for about 20 minutes until they soften, creating a flavorful base for the sauce.

2-Blend the softened chiles: blend the softened chiles with onion, garlic, cumin, and beef broth until smooth to form a rich marinade that infuses the meat with bold flavors.

3-Marinate the chuck roast: Marinate the 4 to 5 pounds of chuck roast, cut into 4-inch chunks, with this sauce for at least 2 hours or overnight for even deeper taste. This step is key for Birria’s traditional slow-cooked essence.

4-Preheat oven and cook meat: Preheat your oven to 325°F (163°C), then place the marinated meat in a covered Dutch oven, adding bay leaves and extra broth as needed for moisture.

5-Cook meat: Cover tightly and cook for 3 to 3 ½ hours until the meat is tender and falls apart easily.

6-Shred and serve: Once done, shred the cooked meat and return it to the consomé, that flavorful red chile broth. Birria is traditionally served as a stew garnished with diced white onion, chopped cilantro, and lime wedges, or as quesabirria tacos by dipping corn tortillas into the consomé fat, filling them with shredded meat and melted Oaxaca or Chihuahua cheese, and topping with cilantro, onions, and lime.

7-For longer processes: break them down further. In the blending phase, ensure you include the chiles and aromatics like the 2 large Roma tomatoes and ½ teaspoon black peppercorns, boiled in water for 10 minutes first. After blending with ingredients such as 1 cup of chile-soaked water, 2 cups beef broth, and spices, strain the sauce and combine it with the seared meat. This ensures a smooth, rich consomé that defines authentic Birria from Jalisco.