Authentic Mexican Beef Birria

• DC4-6 dried chilies · 2 guajillo, 2 ancho, and 2 chipotle
• BS3 lbs beef stew meat · chuck roast or beef shoulder, cut into 1 1/2-inch pieces
• SPsalt and pepper
• OO1-2 tablespoons olive oil
• O1 onion · diced
• GC6 garlic cloves · roughly chopped
• GC1/4 teaspoon ground cloves
• GA1/4 teaspoon ground allspice
• C1 teaspoon cumin
• C2 teaspoons coriander
• CP1 teaspoon chili powder
• DO2 teaspoons dried oregano
• BL2 bay leaves
• CS1 cinnamon stick
• DT14-ounce can diced tomatoes · optional
• BS3 cups beef stock
• AC1-2 teaspoons apple cider vinegar · optional

Préparation

1. 1

   Toast the dried chilies in a dry skillet until fragrant, being careful not to burn them. Cover with water, bring to a boil, and simmer until softened. Drain the water and remove the seeds.

2. 2

   Season the meat generously with salt and pepper. In an extra-large skillet, sear the beef over medium-high heat until browned, then set aside.

3. 3

   Heat oil in a Dutch oven or Instant Pot. Sauté the onion and garlic until golden. Add the cloves, allspice, cumin, coriander, chili powder, oregano, bay leaves, and cinnamon, toasting the spices for 2 minutes.

4. 4

   Combine the sautéed mixture with the tomatoes (if using) and beef stock, scraping the bottom of the pot. Return the meat to the pot and add the softened chilies on top.

5. 5

   Cook using your preferred method: 45 minutes on high pressure in an Instant Pot; 2 1/2 to 3 hours covered on the stovetop over medium-low heat; or 8 1/2 hours on low in a slow cooker.

6. 6

   Remove the cooked chilies and blend them with one cup of warm broth until smooth. Return this puree to the pot and stir to combine.

7. 7

   Adjust the seasoning with apple cider vinegar, salt, and pepper. For tacos, shred the meat, strain the consommé, and serve with the meat and desired garnishes.