Authentic Birria by Isabeleats

Ingredients

• 2 lb beef chuck roast
• 1 tbsp salt
• 1 tsp black pepper
• 4 guajillo chilies, stems and seeds removed
• 2 ancho chilies, stems and seeds removed
• 1 arbol chili, stem removed
• 1 onion, quartered
• 2 tomatoes, quartered
• 1 stick mexican cinnamon
• 2 bay leaves
• 1 tsp black peppercorns
• 6 cup water
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp oregano
• 2 tbsp white vinegar
• 1/2 cup cilantro, for garnish
• 1/2 cup white onion, diced, for garnish

Instructions

1. Season beef chuck roast generously with salt and pepper.
2. Sear beef in a hot pan until browned on all sides.
3. In a separate pot, combine guajillo, ancho, and arbol chilies, onion, tomatoes, Mexican cinnamon, bay leaves, and black peppercorns.
4. Cover ingredients with water and boil for 10-15 minutes, or until chilies are softened.
5. Transfer softened chilies and aromatics to a blender.
6. Add garlic, cumin, oregano, and vinegar to the blender.
7. Blend until smooth.
8. Pour the blended sauce through a fine-mesh strainer into the pot with the seared beef.
9. Cover the pot and cook for 3.5 hours, or until the beef is fall-apart tender.
10. Remove beef from the pot and shred it.
11. Return shredded beef to the pot.
12. Optionally, skim the top layer of fat from the consommé
13. Serve Birria with diced white onion and cilantro.