Recipe courtesy of Aarón Sánchez

Mexican Stew: Birria

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  • Total: 2 hr
  • Prep: 40 min
  • Cook: 1 hr 20 min
  • Yield: 4 to 6 servings
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Ingredients

Sauce:

Garnish:

Directions

  1. On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
  2. In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
  3. Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.

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