Birria

Ingredients

• 1000 g beef chuck
• 6 pcs guajillo chiles
• 3 pcs ancho chiles
• 3 pcs árbol chiles
• 3 pcs roma tomatoes
• 1 pcs white onion
• 5 pcs garlic cloves
• 1 tsp cumin seeds
• 1 tsp oregano
• 3 pcs cloves
• 8 pcs black peppercorns
• 2 tbsp apple cider vinegar
• 12 pcs corn tortillas
• 2 tsp salt

Steps

1. Toast the dried chiles on a dry comal or skillet for 30 seconds per side until pliable and fragrant — not blackened.
2. Remove the stems and seeds, then soak in hot water for 20 minutes.
3. Blend the soaked chiles with roasted tomatoes, half the onion, garlic, cumin, oregano, cloves, peppercorns, vinegar, and 250ml soaking liquid until very smooth.
4. Cut the beef into large 5cm chunks.
5. Season with salt.
6. Place in a Dutch oven, pour the chile sauce over, and add water to just cover.
7. Bring to a simmer.
8. Cover and braise at 160°C for 3 hours, or on the stovetop at a bare simmer, until the meat shreds easily with a fork.
9. Shred the beef and return to the consommé.
10. Serve in deep bowls with plenty of the red consommé.
11. Dip corn tortillas in the fat that floats on top and griddle them until crispy-edged.
12. Top with diced onion, cilantro, and lime.