Birria de Res

Ingredients

• 3 lbs Beef chuck roast
• 2 lbs Beef short ribs
• 5 pieces Guajillo chiles
• 3 pieces Ancho chiles
• 2 pieces Chiles de arbol(optional)
• 1 large White onion
• 6 pieces Garlic cloves
• 1 small Cinnamon stick
• 1 tsp Dried oregano
• 1 tsp Ground cumin
• 0.25 cup Apple cider vinegar
• 4 cups Beef broth

Instructions

1. 1

   Remove seeds and stems from the dried chiles and toast them in a dry pan for 2-3 minutes until fragrant.

2. 2

   Soak the toasted chiles in hot water for 15 minutes until softened.

3. 3

   Blend the softened chiles with garlic, half the onion, vinegar, cumin, oregano, and a splash of soaking water until smooth.

4. 4

   Season the beef generously with salt and pepper, then sear in a large heavy pot until browned on all sides.

5. 5

   Pour the blended chile sauce over the meat, add the beef broth and cinnamon stick, and bring to a simmer.

6. 6

   Cover and cook on low heat for 3.5 to 4 hours, or until the beef is tender enough to shred with a fork.

7. 7

   Remove the meat, shred it, and return it to the pot or serve separately with the strained cooking liquid (consommé).

8. 8

   Serve with warm tortillas, chopped cilantro, lime wedges, and the remaining diced onion.