MEXICAN STEW: BIRRIA

Mexican Stew: Birria image

Provided by Aarón Sánchez

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 20

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4 guajillo chiles
4 ancho chiles
1 cup hot water
1 pound top round, cubed for stew
1 pound baby back ribs, cut into 1-inch pieces
2 1/2 quarts water
1 onion
6 garlic cloves
2 fresh bay leaves
6 sprigs thyme
1 tablespoon ground cumin
1 tablespoon Mexican oregano
Salt and pepper
1/2 cup red wine vinegar
2 garlic cloves
1 teaspoon ground chile piquin
1/2 cup diced onion
2 limes, cut into wedges
1/2 cup chopped cilantro
Corn tortillas, as an accompaniment

Steps:

On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
Serve the stew in a big 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.