Beef Birria

01Method

1. 1

   Divide the beef chuck into two pieces, then cut each into large chunks about 3–4 inches across. Slice each short rib through the center down to the bone.

2. 2

   Combine the chuck pieces and short ribs in a large soup pot. Season with salt, oregano, pepper, cumin, cinnamon, and cloves, then toss the meat well until every piece is evenly coated. Cover the pot and refrigerate for at least 6 hours or overnight.

3. 3

   Prepare the guajillo chiles by cutting off the stems with scissors, then slitting them open and removing the seeds.

4. 4

   Warm the olive oil in a saucepan over medium heat. Add the chiles and stir them in the oil for about 30 seconds. Stir in the onion, garlic, and ginger, then add the tomatoes and water. Bring to a boil, lower the heat, and simmer for 30 minutes.

5. 5

   Remove from heat and blend the mixture until completely smooth using an immersion blender or a countertop blender in batches.

6. 6

   Take the pot of spiced meat out of the refrigerator. Pass the blended chile sauce through a fine mesh strainer directly into the pot. Pour in the chicken broth, vinegar, bay leaves, and honey.

7. 7

   Bring the liquid to a boil, then reduce to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the meat is completely tender and falling apart, 3–4 hours. Skim and reserve any rendered fat from the surface for use in birria tacos later.

8. 8

   To plate, transfer several chunks of beef to a shallow bowl and ladle some of the braising broth over them. Top with diced white onion and cilantro, then squeeze fresh lime juice over the bowl before serving.