Birria - Mexican Birria Recipe from Mexico
Recipe
Ingredients
2 lb of beef chuck roast5 large garlic cloves1 white onion1/2 cup of white vinegar1 lb of tomatoes2 Chiles Guajillo2 Ancho Chiles1-2 Bay Leaves 1/2 tablespoon of Ground Cummin1 teaspoon of ground Oregano1/2 tablespoon of ground black pepper 2 clovesSalt to taste1/2 bunch of fresh cilantro
Directions
Peel the garlic and onion. Chop half of the onion and set aside the other half. Quickly toast the cumin, oregano, cloves, and black pepper in a pan, one by one. Blend them with the vinegar, a bit of salt, half a tablespoon of cumin, and half a tablespoon of black pepper until you get a paste. Cut the beef into medium-sized pieces and mix it in a pot with the marinade. Let it rest for 30 minutes. Bring some water to a boil while cleaning and deveining the chilies. Remove the water from the heat and soak the chilies for a few minutes. Blend the chilies with the tomatoes, half an onion, two garlic cloves, oregano, a pinch of salt, and another pinch of black pepper. Add this mixture to the pot with the beef and the bay leaves. Cook over low heat for 4 hours or until the meat is tender and almost falls apart.
Finely chop the remaining half of the onion and the cilantro. Set aside.
Serve the stew in a nice bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side as well.
