Mexican Stew - {Birria}

Recipe Ingredients

4		Guajillo chiles
4		Ancho chiles
1 cup	237ml	Hot water
1 lb	454g / 16oz	Top round - cubed for stew
1 lb	454g / 16oz	Baby back ribs - cut 1" pieces
2 1/2		Water
1		Onion
6		Garlic cloves
2		Fresh bay leaves
6 sections		Thyme
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Mexican oregano
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sauce
1/2 cup	118ml	Red wine vinegar
2		Garlic cloves
1 teaspoon	5ml	Ground chile piquin
		Garnish
1/2 cup	31g / 1.1oz	Diced onion
2		Limes - cut into wedges
1/2 cup	8g / 0.3oz	Chopped cilantro
		Corn tortillas - as accompaniment

Recipe Instructions

On hot griddle toast the ancho and gaujillo 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.

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

Serve the stew in a big 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.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B08) - from the TV FOOD NETWORK

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