Birria, Mexican - Jeff's

Ingredients

For the Birria

• 3 pounds beef chuck roast, cut into large chunks

Salt and pepper, to taste

• 2 tablespoons vegetable oil
• 4 cups beef broth (Bone)
• 4 dried Guajillo chiles, stemmed and seeded
• 2 dried Ancho chiles, stemmed and seeded
• 3 dried Chipotle chiles, stemmed and seeded
• 1 medium onion, chopped
• 5 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup apple cider vinegar
• For Serving:
• Corn tortillas
• Fresh cilantro, chopped
• Lime wedges
• Diced onions
• Additional red chili sauce (from the stew)

Directions

1. Season the beef chunks with salt and pepper. Heat vegetable oil in a large pot over high heat and sear the beef on all sides until browned. Remove from the pot and set aside.
2. In the same pot, add the beef broth and bring to a simmer.
3. Meanwhile, toast the Guajillo, Ancho, and Chipotle chiles in a dry skillet over medium heat until fragrant. Soak the toasted chiles in hot water for 20 minutes, then drain.
4. Blend the soaked chiles, onion, garlic, cumin, oregano, cloves, cinnamon, ginger, and apple cider vinegar into a smooth paste.
5. Return the beef to the pot with the broth and stir in the chile paste. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender and falls apart easily.
6. Shred the beef in the pot and adjust seasoning with salt and pepper.
7. Serve the birria hot with corn tortillas, topped with fresh cilantro, lime wedges, diced onions, and a spoonful of the red chili sauce.