Classic Mexican Beef Birria Stew

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 2–3 minutes until fragrant, turning frequently and taking care not to burn them. Remove from heat immediately.

Transfer the toasted chiles to a blender. Add the onion, garlic, cumin seeds, oregano, black pepper, and about 1 cup of the beef broth. Blend until completely smooth, adding more broth as needed to create a pourable sauce.

In a large, heavy-bottomed pot, heat a small amount of oil over medium-high heat. Brown the beef and goat meat (if using) in batches, searing well on all sides to develop deep flavor. Remove the meat and set aside.

Carefully pour the blended chile sauce into the same pot. Cook for 3–5 minutes, stirring constantly, until the sauce thickens slightly, darkens in color, and becomes deeply aromatic.

Return the browned meat to the pot. Add the remaining beef broth, bay leaves, and salt to taste. Stir well to combine.

Bring the birria to a gentle boil, then reduce the heat to low. Cover and simmer for 2–3 hours, until the meat is extremely tender and easily shreds.

Remove the meat from the pot and shred it using two forks. Return the shredded meat to the broth and stir to distribute evenly.

Serve the birria hot with warm corn tortillas, garnished with chopped onion, fresh cilantro, and lime wedges on the side.