Birria (Mexican Stew)

Prep Time: 40m

Cook Time: 2 to 3h

Total Time: 3 to 4h

Servings: 4 to 6

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INGREDIENTS

• 4 guajillo chiles

• 4 ancho chiles

• 1 cup hot water

• 1 pound beef top round, cubed for stew

• 1 pound baby back ribs, cut into 1-inch pieces

• 2 ½ quarts water

• 1 onion

• 6 garlic cloves

• 2 fresh bay leaves

• 6 sprigs thyme

• 1 tablespoon ground cumin

• 1 tablespoon Mexican oregano

• Salt and pepper to taste

Garnish

• ½ cup diced onion

• 2 limes, cut into wedges

• ½ cup chopped cilantro

• Corn tortillas, as an accompaniment

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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, ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour.

3. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper and simmer for 1 to 2 hours.

4. Serve the stew on top of two tortillas (so the taco doesn't get soggy), with white onion, fresh cilantro, and a squeeze of lime on top.