Slow-Braised Beef Birria

Ingredients

• 3.5 lbs beef chuck roast, cut into 3-inch chunks
• 5 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried chiles de árbol (optional, for heat)
• 1 large white onion, halved
• 6 cloves garlic, peeled
• 2 medium Roma tomatoes, quartered
• 4 cups rich beef bone broth
• 1/4 cup apple cider vinegar
• 1 tsp Mexican oregano
• 1 tsp ground cumin
• 1/2 tsp ground cloves
• 1 cinnamon stick (Mexican canela)
• 2 bay leaves
• 2 tbsp neutral cooking oil
• Kosher salt and black pepper
• Corn tortillas, diced white onion, fresh cilantro and lime wedges, for serving

Method

1. 1

   Season the beef generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and sear the beef in batches until deeply browned on all sides, 3 to 4 minutes per side. Move to a platter.

2. 2

   Toast the dried chiles in a dry skillet for 1 to 2 minutes until fragrant without burning. Move them to a pot with the halved onion, tomatoes and garlic, cover with 2 cups beef broth and simmer 10 minutes until softened.

3. 3

   Blend the softened chile-tomato mixture with its liquid, the apple cider vinegar, Mexican oregano, cumin, cloves, 1.5 tsp salt and black pepper until completely smooth.

4. 4

   Pour the adobo over the seared beef in the Dutch oven and add the remaining 2 cups broth, the cinnamon stick and bay leaves.

5. 5

   Bring to a boil, cover tightly and braise at 325°F (165°C) for 3 to 3.5 hours, until the meat shreds with two forks.

6. 6

   Discard the bay leaves and cinnamon stick, shred the beef into the consommé, and skim the spiced red fat off the top to crisp corn tortillas for tacos. Serve with warm consommé for dipping.