Mexican Birria

Ingredients:

For the Birria:

2 lbs beef chuck roast

2 dried guajillo chiles

2 dried ancho chiles

4 cloves garlic

1 medium onion, quartered

2 bay leaves

1 tsp cumin

1 tsp oregano

1/2 tsp ground cloves

4 cups beef broth

1 tbsp vinegar

Salt and pepper to taste

Corn tortillas, for serving

Fresh cilantro and lime, for garnish

Instructions:

Preheat the oven to 325°F (160°C). Remove the seeds and stems from the guajillo and ancho chiles.

In a saucepan, boil the chiles, garlic, and onion for 10 minutes until softened. Blend the boiled ingredients with cumin, oregano, cloves, vinegar, and beef broth until smooth.

Season the beef with salt and pepper, then place it in an oven-safe pot. Pour the blended sauce over the beef and add the bay leaves. Cover and cook in the oven for 3-4 hours until the beef is tender and shreds easily.

Serve the shredded birria in warm corn tortillas with cilantro, lime, and a side of the broth for dipping.

Prep Time: 20 minutes | Cook Time: 3-4 hours | Servings: 6

Enjoy this flavorful and tender Mexican Birria!