Slow-Cooked Beef Birria with Chile-Ancho Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender slow-cooked beef simmered in a rich, smoky chile-ancho sauce, perfect for tacos or dipping. This mexican-inspired cinco de mayo ready in about 210 minutes pairs beef chuck roast, dried ancho chiles, dried guajillo chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds beef chuck roast
• 4 dried ancho chiles
• 3 dried guajillo chiles
• 1 medium, quartered white onion
• 5 whole garlic cloves
• 1 cinnamon stick
• 1 tsp black peppercorns
• 3 whole cloves
• 1 tsp dried oregano
• 1 tsp cumin seeds
• 2 tbsp tomato paste
• 3 cups beef broth
• 2 tbsp apple cider vinegar
• 2 tsp salt
• 2 tbsp vegetable oil
• 8 small corn tortillas
• 1/4 cup chopped cilantro
• 1/4 cup diced white onion
• for serving lime wedges

Instructions

1. Step 1: Toast 4 dried ancho chiles and 3 dried guajillo chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in 2 cups hot water for 20 minutes until softened.
2. Step 2: In a blender, combine soaked chiles with 1 medium quartered white onion, 5 whole garlic cloves, 1 cinnamon stick, 1 tsp black peppercorns, 3 whole cloves, 1 tsp dried oregano, 1 tsp cumin seeds, 2 tbsp tomato paste, and 1/2 cup beef broth; blend until smooth.
3. Step 3: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Season 2 pounds beef chuck roast with 2 tsp salt, then brown on all sides for 3-4 minutes per side until a deep crust forms.
4. Step 4: Pour the chile sauce over the beef, add remaining 2 1/2 cups beef broth and 2 tbsp apple cider vinegar, bring to a simmer, cover tightly, and reduce heat to low. Cook for 3 hours until beef is fork-tender and shreds easily.
5. Step 5: Remove beef and shred with two forks. Strain sauce if desired, then return shredded beef to the sauce and keep warm.
6. Step 6: Warm 8 small corn tortillas on a dry skillet for 30 seconds per side until pliable and slightly toasted.
7. Step 7: Serve shredded beef on tortillas topped with 1/4 cup chopped cilantro and 1/4 cup diced white onion. Accompany with lime wedges for squeezing over tacos.