Birria de Res (Mexican Beef Birria)
Ingredients:
2 lbs beef chuck roast
2 dried guajillo chiles
2 dried ancho chiles
1 dried pasilla chile
1 large onion, quartered
6 cloves garlic, peeled
1 cinnamon stick
4 whole cloves
2 bay leaves
4 cups beef broth
1 tbsp apple cider vinegar
1 tbsp ground cumin
1 tbsp dried oregano
1/2 tsp ground thyme
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)
Directions:
Start by removing the stems and seeds from the dried chiles. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
While the chiles are soaking, season the beef chuck roast with salt, pepper, cumin, oregano, and thyme.
In a large pot, heat a bit of oil over medium-high heat. Sear the beef on all sides until browned, about 5 minutes per side.
Once the beef is browned, remove it from the pot and set aside. In the same pot, sauté the onions and garlic for 2-3 minutes, until they become soft and fragrant.
In a blender, combine the softened chiles, garlic, onion, cinnamon stick, cloves, and beef broth. Blend until smooth.
Return the beef to the pot and pour the chile mixture over it. Add the bay leaves and apple cider vinegar.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for about 2.5 to 3 hours, or until the beef is tender and shreds easily.
Remove the beef from the pot and shred it with two forks. Discard the bones and excess fat.
Return the shredded beef to the pot, stir, and adjust seasoning with salt and pepper.
Serve the birria with lime wedges and fresh cilantro on top.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 350 kcal | Servings: 6 servings