Beef Birria

Method

1. Toast the dried guajillo and ancho chilies in a dry skillet for 1–2 minutes until fragrant. Soak in hot water for 20 minutes.
2. In a blender, combine soaked chilies, roasted tomatoes, onion, garlic, vinegar, oregano, cinnamon, and cloves. Blend until smooth to make the birria sauce.
3. Season beef chunks with salt and pepper. In a large pot, sear the beef on all sides until browned.
4. Pour the blended chili sauce over the beef. Add bay leaves and beef broth to cover meat.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 3–4 hours until beef is tender and easily shredded.
6. Remove bay leaves and shred the beef. Serve with the sauce as a stew, or use shredded meat in tacos with onions, cilantro, and lime.