Beef Birria Mexican Stew
- boneless chuck roast - olive oil - guajillo chiles - ancho chiles - roma tomatoes - onion - garlic - cinnamon stick - bay leaf - dried oregano - cumin seeds - dried thyme - salt and pepper - beef broth
Season chuck roast and sear on all sides in a Dutch Oven prepared with olive oil.
Remove the stems and seeds from guajillo and ancho chiles.
In a pot, add chiles, tomatoes, half onion, garlic cloves, cinnamon stick, and bay leaf. Pour in water to cover ingredients and bring to boil. Reduce heat to low and simmer for 10 minutes.
Add dried oregano, cumin seeds, dried thyme, and salt and pepper. Simmer for 10 more minutes. Remove from heat and allow to cool slightly.
Strain the contents of the sauce pot into a strainer over a bowl. Remove bay leaf and cinnamon stick and discard. Place remaining solids into a blender.
Add 2 cups of the broth from the sauce into the blender, plus 1 cup of beef broth. Whirl until well blended.
Place the pot with the beef and onion back on the stove at medium heat. Pour the contents of the blender over the beef.
Bring to a simmer, then cover and lower heat. Simmer until meat is tender and shreds easily, about 2½ to 3 hours.
Enjoy! For more of my best beef recipes, visit my website!