Ingredients:
2 dried Ancho chili peppers
2 dried Gaujillo chili peppers
4 dried Arbol chili peppers
3 Roma tomatoes
3 lbs. raw beef roast, cut into large chunks
2 tsp. Salt Cellar Himalayan Sea Salt
1 tsp. black pepper
2 Tbsp. Cilantro & Red Onion Olive Oil
1 Tbsp. Chipotle Olive Oil
1 med. yellow onion, diced
4 garlic cloves, minced
2 tsp dried cumin
1 tsp. dried oregano
pinch of cinnamon
2 c. beef broth
corn tortillas, chopped cilantro, chopped onion,
and lime wedges for serving.
Place dried chili peppers and tomatoes in a medium saucepan and cover with water.
Bring to a simmer over medium heat. Once simmering, reduce heat to low and for 15 minutes or until the peppers and tomatoes are tender. Remove the peppers and tomatoes from the saucepan using a slotted spoon and transfer to a blender. Blend until smooth and set aside.
Pat beef chunks dry with paper towels and season with sea salt and pepper. Heat Cilantro & Red Onion Olive Oil in a large pot over med-high heat. Once hot, add the seasoned beef to the pot and sear on all sides until deeply browned, about 2 - 3 minutes per side. Remove the seared beef from the pot and set aside on a clean plate.
Add the cumin, oregano, and cinnamon to the pot and stir to combine with the veggies and continue to saute' for 1 minute more. Add the beef broth and pureed pepper mixture to the pot, stir to combine and bring to a simmer.
Once simmering, return the beef to the pot and reduce heat to low and cover. Cook for 2 - 2 1/2 hours or until the beef is fork tender. Serve birria with tortillas, cilantro, onion and lime wedges for taco assembly and saucy dipping.
Note: Works very well in a slow cooker
