Spicy Mexican Birria

Ingredients:

For the Birria:

• 3 pounds beef (such as chuck roast), cut into chunks

• 1 onion, chopped

• 4 cloves garlic, minced

• 2 dried ancho chilies, seeds and stems removed

• 2 dried guajillo chilies, seeds and stems removed

• 2 dried pasilla chilies, seeds and stems removed

• 1 cinnamon stick

• 4 whole cloves

• 1 teaspoon cumin seeds

• 1 teaspoon dried oregano

• 4 cups beef broth

• 1 cup water

• Salt and pepper to taste

For the Adobo Sauce:

• 2 tomatoes, roasted

• 1/2 onion, roasted

• 4 cloves garlic, roasted

• 1 teaspoon dried thyme

• 1 teaspoon dried marjoram

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• Salt to taste

For Serving:

• Corn tortillas

• Chopped fresh cilantro

• Diced onion

• Lime wedges

Instructions:

• Prepare the Chilies: Toast the dried ancho, guajillo, and pasilla chilies in a dry skillet over medium heat for about 1-2 minutes on each side. Once toasted, soak them in hot water for 15-20 minutes until softened. Drain and set aside.

• Make the Adobo Sauce: In a blender, combine the roasted tomatoes, onion, and garlic with the soaked chilies, thyme, marjoram, cinnamon, cloves, and salt. Blend until you have a smooth, thick paste. Set aside.

• Prepare the Birria Base: In a large pot, heat a bit of oil over medium-high heat. Add the chopped onion and minced garlic, sauté until softened. Add the beef chunks and brown on all sides.

• Create the Spice Infusion: In a dry skillet, toast the cinnamon stick, whole cloves, cumin seeds, and dried oregano until fragrant. Grind the spices into a fine powder using a spice grinder or mortar and pestle.

• Combine Ingredients in the Pot: Add the ground spice mixture to the pot with the beef. Pour in the beef broth and water. Bring to a simmer, then reduce the heat to low. Add the adobo sauce to the pot, stirring well. Cover and let it simmer for at least 2-3 hours or until the beef is tender and the flavors meld together.

• Serve: Once the birria is ready, season with salt and pepper to taste. Serve the birria in bowls, with warm corn tortillas on the side. Garnish with chopped cilantro, diced onion, and lime wedges.

• Enjoy: Dip the tortillas into the flavorful broth and wrap the tender beef in them. Squeeze some lime juice over the top, and savor the delicious, spicy goodness of your homemade Mexican birria.