Birria

Cuisines

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Recipe

Ingredients

	1 pound	Beef chuck roast
	3 cups	Water
	2	Guajillo Chile , dried
	2	Ancho Chile , dried
	2 cloves	Garlic , finely chopped
	1 small	Onion , diced
	1 stick	Cinnamon
	1 teaspoon	Oregano , dried
	1 teaspoon	Cumin , ground
	1 teaspoon	Salt
	1 tablespoon	Apple cider vinegar
	1 tablespoon	Vegetable oil
	6	Corn Tortilla
	1 cup	Cilantro , chopped
	—	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.