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Morning birria, rich and warming, is a beloved tradition after late-night celebrations. This high protein, family-friendly dish is a fresh, satisfying way to fuel your morning.
Toast the dried guajillo and ancho chiles over medium heat in a dry skillet for 2-3 minutes, turning frequently until fragrant; do not burn.
Remove seeds and stems from the chiles, then soak them in 1 cup of hot water for 10 minutes to soften.
In a blender, combine the softened chiles, tomatoes, half of the onion, 3 garlic cloves, ground cumin, oregano, apple cider vinegar, 1 cup beef broth, and blend until very smooth.
Season the beef chuck roast with salt and black pepper. Sear beef in a large Dutch oven over medium-high heat until browned on all sides, about 8-10 minutes.
Pour the blended chile mixture over the beef. Add remaining onion (quartered), garlic, bay leaves, and remaining beef broth. Bring to a simmer, cover, and gently braise over low heat for 2 hours, checking occasionally to keep it at a gentle simmer.
Remove the beef from the pot and shred using two forks. Skim excess fat from the broth if desired; return the shredded beef to the pot and stir to combine.
Fry the corn tortillas in a nonstick skillet using a little reserved fat until lightly crispy on each side, about 1-2 minutes per side. Set aside on a plate covered with a towel.
For each serving, reheat a portion of beef birria, crack one egg on top, and lightly poach or fry until the egg reaches your desired doneness, using low heat to avoid overcooking.
To serve, place the birria with egg onto a crispy tortilla and ladle a small amount of broth over. Garnish with diced onions and fresh cilantro if desired.
