Meals (Mexican Stew: Birria)

By chefbobby

Ingredients

• Sauce:
• 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
• Garnish:
• 1/2 cup diced onion
• 2 limes, cut into wedges
• 1/2 cup chopped cilantro
• Corn tortillas, as an accompaniment

Preparation

Step 1

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.