Birria de Res

Ingredients

• 4 lb beef chuck roast, cut into large pieces
• 4 dried guajillo chiles, seeded
• 2 dried ancho chiles, seeded
• 1 white onion, quartered
• 5 garlic cloves
• 2 tomatoes
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 4 cups beef broth
• Corn tortillas, cilantro, onion, and lime

Instructions

1. Toast the dried chiles briefly in a dry skillet, then soak them in hot water for 15 minutes.
2. Blend the softened chiles with onion, garlic, tomatoes, cumin, oregano, and 1 cup broth until smooth.
3. Season and sear the beef in a heavy pot, then pour the chile sauce through a fine strainer over the meat.
4. Add the remaining broth, cover, and braise at 325°F for about 3 hours, until the beef shreds easily.
5. Skim excess fat, shred the beef, and season the consommé to taste.
6. Serve with warm tortillas, cilantro, diced onion, lime, and bowls of consommé for dipping.