Authentic Mexican Birria

Ingredients

• Beef chuck roast (3 lbs, trimmed and cut into large chunks)
• Dried ancho chilies (3)
• Dried guajillo chilies (3)
• Garlic cloves (4)
• White vinegar (1/4 cup)
• Ground cumin (1 teaspoon)
• Dried oregano (1 teaspoon)
• Ground cinnamon (1/2 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Onion (1 medium, chopped)
• Bay leaves (2)
• Corn tortillas (8)
• Lime wedges (8)
• Fresh cilantro (1/2 cup, chopped)

Instructions

1. Preheat the oven to 325°F.
2. Remove the stems and seeds from the dried ancho and guajillo chilies. Place them in a large bowl and cover with boiling water. Leave it to soak for 15 minutes, then carefully drain the water.
3. In a blender, combine the soaked chilies, garlic cloves, white vinegar, ground cumin, dried oregano, ground cinnamon, salt, and black pepper. Blend until you achieve a smooth, well-integrated sauce.
4. In a large Dutch oven or oven-safe pot, heat some oil over medium-high heat. Add the chopped onion, cooking until it becomes soft and translucent.
5. Add the beef chunks to the pot, searing them until they develop a golden-brown crust on all sides.
6. Pour the prepared chili sauce over the beef, add the bay leaves, and stir until every piece of meat is coated evenly in the sauce.
7. Cover the pot and transfer it to the preheated oven. Allow the birria to cook for 3-4 hours, or until the meat becomes tender and shreds easily with a fork.
8. Remove the pot from the oven and use two forks to shred the meat. The meat should be tender enough to shred easily.
9. Serve the birria hot, garnished with fresh cilantro. Accompany it with warm corn tortillas and lime wedges on the side. Enjoy this traditional Mexican dish as a main course or a filling for tacos.