Birria-Style Braised Beef with Cilantro-Lime Rice

Ingredients

• 3 lbs beef chuck roast
• 6 dried guajillo chilies
• 3 dried ancho chilies
• 1 large white onion
• 6 cloves garlic
• 3 roma tomatoes
• 2 tbsp apple cider vinegar
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 2 bay leaves
• 3 cups beef stock
• 3 tbsp avocado oil
• 2 cups long-grain white rice
• 1 bunch fresh cilantro
• 2 limes
• 2 tsp salt

Instructions

1. 1

   Tear the stems off the guajillo and ancho chilies, shake out the seeds, and toast them in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Do not let them burn.

2. 2

   Transfer the toasted chilies to a bowl and cover with 3 cups hot water. Soak 20 minutes until softened.

3. 3

   Season the beef generously all over with salt. Heat 2 tbsp avocado oil in a large Dutch oven over medium-high heat and sear the beef on every side until deeply browned, about 10 minutes total. Remove to a plate.

4. 4

   Add the tomatoes and half of the onion, cut into wedges, to the pot char-side down and cook until blackened in spots, 5 minutes. Add the garlic and cook 1 minute more.

5. 5

   Blend the soaked chilies with the charred tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, 1 cup of the chili soaking water, and 1 tsp salt until completely smooth. Pass through a fine-mesh sieve into the pot.

6. 6

   Return the beef to the pot, add the bay leaves and beef stock, bring to a simmer, then cover and transfer to a 300°F oven. Braise 2.5-3 hours, turning the beef once, until it shreds easily with a fork.

7. 7

   Shred the beef with two forks and skim excess fat from the braising liquid. Simmer the liquid uncovered 10 minutes to concentrate, then return the shredded beef to the sauce.

8. 8

   For the rice, cook the rice in the remaining 1 tbsp avocado oil in a saucepan, stirring 2 minutes, then add 3 cups water and 1/2 tsp salt, cover, and simmer 18 minutes. Rest 10 minutes, then fold in the remaining onion finely diced, half the cilantro chopped, and the juice of 1 lime.

9. 9

   Serve the beef and sauce over the cilantro-lime rice, scattered with remaining cilantro and lime wedges, with extra braising liquid in small bowls alongside.