Birria

Cuisines

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Recipe

Ingredients

1 pound	beef chuck roast
3 cups	water
2	dried guajillo chiles
2	dried ancho chiles
2 cloves	garlic
1 small	onion
1 stick	cinnamon
1 teaspoon	dried oregano
1 teaspoon	ground cumin
1 teaspoon	salt
1 tablespoon	apple cider vinegar
1 tablespoon	vegetable oil
6	corn tortillas
1 cup	chopped cilantro
1 cup	diced onion
—	lime wedges

Instructions

1. 1 Remove the stems and seeds from the guajillo and ancho chiles.
2. 2 In a pot, bring 3 cups of water to a boil and add the chiles. Simmer for 10 minutes until softened.
3. 3 In a blender, combine the softened chiles, garlic, onion, cinnamon stick, oregano, cumin, salt, and apple cider vinegar. Blend until smooth.
4. 4 Cut the beef chuck roast into large chunks and season with salt.
5. 5 In a large pot, heat the vegetable oil over medium-high heat. Brown the beef on all sides.
6. 6 Pour the blended chile sauce over the beef in the pot. Add enough water to cover the beef if necessary.
7. 7 Reduce the heat to low, cover, and simmer for about 2 hours until the beef is tender and easily shredded.
8. 8 Warm the corn tortillas on a skillet or directly over a flame until pliable.
9. 9 Shred the beef and serve it on the warm tortillas with chopped cilantro, diced onion, and lime wedges.