Birria

Ingredients(for 1 large bowl (approx. 350g) with broth and garnishes)

• 300g Beef chuck (lean, trimmed) (Carne de res)
• 2 Dried guajillo chiles (Stemmed and seeded)
• 1 Dried ancho chile (Stemmed and seeded)
• 1/2 medium White onion (Chopped)
• 3 Garlic cloves (Peeled)
• 1 medium Tomato (Roasted or boiled)
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano (Mexican) (Or regular oregano)
• 1 Bay leaf
• 2 cups Low sodium chicken broth
• to taste Salt
• to taste Black pepper
• 2 tablespoons Fresh cilantro (Chopped, for garnish) - optional
• 2 Lime wedges (For serving) - optional
• 2 Corn tortillas (Optional, for serving) - optional

Instructions

1. 1

   Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove from heat, soak in hot water for 5 minutes until softened.

   7 minutes

   Toasting chiles enhances their flavor and adds depth to the broth.

2. 2

   In a blender, combine softened chiles, tomato, garlic, onion, vinegar, cumin, oregano, salt, and pepper. Blend until smooth, adding a splash of soaking water if needed.

   3 minutes

   Blend until completely smooth for a silky broth.

3. 3

   Cut the beef into large chunks and trim off excess fat. In a large pot, sear the beef on all sides over medium heat until browned.

   4 minutes

   Browning meat adds extra flavor to the stew.

4. 4

   Pour the blended chile mixture over the beef. Add chicken broth and bay leaf. Stir well to combine.

   2 minutes

   Ensure beef is well coated with the sauce for maximum flavor.