Birria French Dip

February 6, 2026

Ingredients

The Meat

• 2 lbs Beef Chuck Roast
• Salt & Pepper
• Oil (for searing)

The Chile Paste (Adobo) 

• 7 Guajillo chiles (stemmed, de-seeded, and rinsed)
• 7 Ancho chiles (stemmed, de-seeded, and rinsed)
• 2-4 Chiles de árbol (for heat)
• 2 qts Beef Stock
• 1 White onion
• 6 Garlic cloves
• 4 Roma tomatoes
• 1 Cinnamon stick
• 2 Cloves
• 1 TBSP Dried Mexican oregano

The Braise

• 1 Bay leaf
• 1 tsp Black pepper
• 2 TBSP Salt
• 1TBSP Cumin seeds

For the Sandwich

• Crusty French Bread
• Oaxaca or Monterey Jack cheese (shredded)
• Diced onion & Cilantro

Instructions

1. Sear the Meat: Heavily season the beef chuck with salt and pepper. Sear in a hot pot on high heat until a deep brown crust forms on all sides. Remove meat and set aside.
2. Prepare the Chiles and Veggies: In the same pot, add the onions, garlic, tomatoes, and sauté until lightly browned. Add dried chiles (guajillo, ancho, arbol), clove, oregano and cinnamon and beef stock to cover. Bring to a boil for 10-15 minutes until softened.
3. Blend the Adobo: Remove the softened vegetables and chiles from the pot using a slotted spoon and place them into a blender and blend until smooth. Add some of the cooking liquid as needed.
4. Slow Cook/Pressure Cook: Add the seared meat back to the pot, along with the blended sauce, bay leaves, pepper, cumin, salt and enough beef stock to submerge the meat. If using a pressure cooker, cook for about 45 minutes. For a slow cooker, cook on low for 5-6 hours, or until the meat is falling apart. You can also place it in the oven covered for 2-3 hours at 300 degrees.
5. Shred the Meat: Remove the meat from the pot and shred it, removing any excess fat or bones. Keep the broth (consommé) hot.
6. Build the Sandwich: Toast the bread in the broiler or in a pan, add shredded Birria to the bread and top with cheese. Place under broiler for 30 seconds or until cheese melts. Serve with a cup of the reserved consommé topped with diced onion and cilantro.

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