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easy prep time 30 mins | cook time 30 mins | SERVINGS 6

Ingredients

     

    Chile Guajillo
    Ancho Chile
    Bay Leaves
    Thyme
    La Fe Ground Cumin
    Mexican Oregano
    Salt & Pepper

     

Directions

  • STEP ONE

    On hot griddle toast the ancho and guajillo 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.

  • STEP TWO

    In a deep Dutch oven add the beef and ribs, water, onion, garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano and salt/pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar and chile powder in a blender.

  • STEP THREE

    Serve the stew in a nice bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side as well.