Birria

Ingredients:

• 4 to 5 pounds beef chuck or lamb cut into large 4-inch chunks
• 1 – 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 tablespoon olive oil
• 12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
• 5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
• 5 árbol chiles, rinsed and stemmed (about 0.1 oz)
• 2 large Roma tomatoes
• 1 medium yellow onion
• 1 4-inch Mexican cinnamon stick*
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• water, as needed
• 2 cups beef broth
• ¼ cup distilled white vinegar
• 5 – 8 cloves garlic
• 2 teaspoon ground cumin
• 2 teaspoon dried Mexican oregano*
• 1/2 teaspoon ground cloves

Instructions:

1. Generously the meat with salt and pepper on all sides. Add olive oil to a large pot over medium-high heat.
2. Working in batches, (do not crowd the pot!) add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat and juices back into the pot, and set aside.
3. Meanwhile, to a medium stockpot, add the Guajillo chilies, ancho chiles, and arbol chiles. Include the tomatoes, onion, and cinnamon stick. Add the bay leaves and peppercorn. Add enough water to cover and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 15 minutes. Let cool slightly.
4. Transfer the softened and still warm peppers and aromatics to a large blender, leaving the liquid in the pot.
5. Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend on high for a few minutes until completely smooth. Don’t work with this stage if the mixture it too hot, and do in batches.
6. Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind.
7. Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover with foil or a tight lid, and simmer for 3 to 3 ½ hours until the meat is fall-apart tender. Check liquid levels and make sure it does not run dry.
8. Transfer the meat to a large bowl and shred it with 2 forks. If this is a main dish, add the meat back into the sauce and serve as a stew in bowls with diced onion and chopped cilantro. If serving tacos, add the sauce to desired juiciness and serve with fresh tortillas with shredded Oaxaca cheese, cilantro, and diced onions.