Servings: 12

4 dried guajillo peppers (seeded) 4 dried guajillo peppers (seeded)
4 dried ancho chiles (seeded) 4 dried ancho chiles (seeded)
2 dried chiles de arbol (seeded) 2 dried chiles de arbol (seeded)
1 white onion, chopped (large pieces) 1 white onion, chopped (large pieces)
4 Roma tomatoes, chopped (large pieces) 4 Roma tomatoes, chopped (large pieces)
8 garlic cloves (whole) 8 garlic cloves (whole)
2 tsp kosher salt (more to taste) 2 tsp kosher salt (more to taste)
2 tsp Mexican oregano (or regular) 2 tsp Mexican oregano (or regular)
1 tsp cumin 1 tsp cumin
1 tsp coriander 1 tsp coriander
1/2 tsp black pepper ½ tsp black pepper
1/2 tsp cinnamon ½ tsp cinnamon
1/4 tsp ground cloves ¼ tsp ground cloves
1 tbsp apple cider vinegar 1 tbsp apple cider vinegar
2 bay leaves 2 bay leaves
2 cups chicken broth (or beef) 2 cups chicken broth (or beef)

Cut the dried chiles with a knife or scissors. Remove the seeds and stem. Then heat a cast iron or heavy skillet over medium-high heat. Add the chiles in a single layer in a heavy sauce pan for 3 to 4 minutes until fragrant and puffing up. Or, If the fumes from dried chilies bother you, you can also pop them on a baking sheet in a 400-degree oven for 6 to 8 minutes until lightly browned and softened.
Add the onions, garlic cloves, and tomatoes to the pan. Cook for 5 to 6 minutes, stirring often.
Add the spices to the pan (kosher salt, oregano, cumin, coriander, black pepper, cinnamon, and cloves). Stir and cook for one minute. Add the broth to the pan. Scrape any browned bits off the bottom of the pan. Add the broth and bring to a simmer. Cover and simmer over low heat for 20 to 30 minutes until the chiles are soft and pliable. (Or just turn off the heat, cover, and let soak for 30 minutes.
Add everything in the pan to a blender or use an immersion blender. Blend until smooth.

Ingredients and Substitutions  Ingredients and Substitutions
Dried Chiles: We love the sweet, spicy, and smoky combination of guajillo, arbol, and ancho chiles. Look for dried Mexican chiles in the international aisle of the grocery store. If you can’t find them there, try to find a local Mexican food market or order some online.  Dried Chiles: We love the sweet, spicy, and smoky combination of guajillo, arbol, and ancho chiles. Look for dried Mexican chiles in the international aisle of the grocery store. If you can’t find them there, try to find a local Mexican food market or order some online.
Onion and garlic: This combination packs some serious flavor! Fresh onion and garlic infuse the broth with a full-bodied savory aroma and taste. White onion is best, but yellow onion will work.  Onion and garlic: This combination packs some serious flavor! Fresh onion and garlic infuse the broth with a full-bodied savory aroma and taste. White onion is best, but yellow onion will work.
Roma tomatoes: We use Roma tomatoes for a bright, acidic, and juicy element in the broth. Feel free to use another tomato variety if you’d prefer.  Roma tomatoes: We use Roma tomatoes for a bright, acidic, and juicy element in the broth. Feel free to use another tomato variety if you’d prefer.
Herbs and spices: Traditional birria sauce herbs and spices include Mexican oregano, cumin, coriander, cinnamon, cloves, black pepper, and bay leaves. Whole spices provide the most vibrant flavor, but ground spices are more convenient. Use what you prefer!  Herbs and spices: Traditional birria sauce herbs and spices include Mexican oregano, cumin, coriander, cinnamon, cloves, black pepper, and bay leaves. Whole spices provide the most vibrant flavor, but ground spices are more convenient. Use what you prefer!
Apple cider vinegar: Adds a tangy note that balances the richness of the birria sauce. It also helps tenderize meat if it’s used to marinate it. White wine vinegar, coconut vinegar, or light Mexican beer all have similar effects.  Apple cider vinegar: Adds a tangy note that balances the richness of the birria sauce. It also helps tenderize meat if it’s used to marinate it. White wine vinegar, coconut vinegar, or light Mexican beer all have similar effects.
Broth: Homemade or store-bought chicken broth both work. You can also use beef broth for a richer, more traditional taste.  Broth: Homemade or store-bought chicken broth both work. You can also use beef broth for a richer, more traditional taste.
Variations and Recipe Ideas  Variations and Recipe Ideas
Spicy: Add more heat by increasing the number of arbol chiles, adding piquin chiles, or even dried habaneros. You can also leave some of the seeds in the chiles, but some people find them bitter.  Spicy: Add more heat by increasing the number of arbol chiles, adding piquin chiles, or even dried habaneros. You can also leave some of the seeds in the chiles, but some people find them bitter.
Smoky: For a smoky flavor, add morita or meco chipotle peppers. You could also add some canned chipotle peppers in adobo.  Smoky: For a smoky flavor, add morita or meco chipotle peppers. You could also add some canned chipotle peppers in adobo.
Consistency: Adjust the consistency of this sauce by adding or removing broth. If you’re using it as a dip, make it thicker. If it’s being added to a soup or ramen, thin it out.  Consistency: Adjust the consistency of this sauce by adding or removing broth. If you’re using it as a dip, make it thicker. If it’s being added to a soup or ramen, thin it out.
Tips for Making Birria Sauce  Tips for Making Birria Sauce
Remove the seeds: Although you don’t have to remove every seed from the chiles, the seeds often add a bitter taste and ruin the flavor of the sauce.  Remove the seeds: Although you don’t have to remove every seed from the chiles, the seeds often add a bitter taste and ruin the flavor of the sauce.
Strain: For the smoothest consistency, make sure to pass the sauce through a fine-mesh strainer.  Strain: For the smoothest consistency, make sure to pass the sauce through a fine-mesh strainer.
Watch the chiles: Avoid burning the chiles by heating them just until fragrant. Burnt chiles will impart a very bitter flavor to the sauce.  Watch the chiles: Avoid burning the chiles by heating them just until fragrant. Burnt chiles will impart a very bitter flavor to the sauce.