Beef Birria Stew

Ingredients

• 3 lbs Beef Chuck Roast
• 5 pieces Dried Guajillo Chilies
• 3 pieces Dried Ancho Chilies
• 4 cups Beef Broth
• 1 large White Onion
• 6 cloves Garlic Cloves
• 2 tbsp Apple Cider Vinegar
• 1 piece Cinnamon Stick
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 0.5 cup Fresh Cilantro(optional)

Instructions

1. 1

   Remove seeds and stems from dried chilies. Toast them in a dry pan for 2 minutes, then soak in hot water for 15 minutes until soft.

2. 2

   Blend the soaked chilies with garlic, vinegar, cumin, oregano, and 1 cup of the soaking liquid until smooth.

3. 3

   Cut the beef into large chunks and season generously with salt and pepper.

4. 4

   In a large heavy-bottomed pot, sear the beef in batches until browned on all sides. Remove beef and set aside.

5. 5

   Sauté chopped onions in the same pot until translucent. Pour in the chili sauce and cook for 3 minutes.

6. 6

   Return the beef to the pot, add the beef broth and cinnamon stick. Ensure the meat is mostly submerged.

7. 7

   Cover and simmer on low heat for 3 hours, or until the beef is tender enough to shred with a fork.

8. 8

   Remove the cinnamon stick. Shred the meat and serve in bowls with a generous amount of the cooking liquid (consommé).

9. 9

   Garnish with chopped cilantro and onions.