Beef Birria

Ingredients

• 1 beef chuck , 2 1/2 pound
• 3 beefs short ribs , 8 ounce
• 4 teaspoons kosher salt
• 2 teaspoons dried Mexican oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons ground cloves
• 7 drieds guajillo chilies
• 2 tablespoons olive oil
• 1 large onion , roughly chopped
• 6 cloves garlic , peeled
• 1 piece fresh ginger , 1 inch
• 3 large tomatoes , cored and chopped
• 2 cups water
• 4 cups chicken broth
• 0.25 cups white vinegar
• 3 bays leaves
• 1 tablespoon honey
• 2 tablespoons finely diced white onion
• 1 tablespoon chopped fresh cilantro
• 1 medium lime , sliced

Instructions

1. 1

   Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.

2. 2

   Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.

3. 3

   Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.

4. 4

   Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.

5. 5

   Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.

6. 6

   Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.

7. 7

   Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.

8. 8

   To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top.