Beef Birria

Ingredients

• 1kg beef chuck, cut into large 5cm chunks
• 6 whole dried guajillo chiles, stems and seeds removed
• 3 whole dried ancho chiles, stems and seeds removed
• 400g tin crushed tomatoes, check label: tomatoes only, no additives
• 1 large white onion, half roughly chopped for braise, half finely diced for serving
• 6 cloves garlic cloves, peeled
• 2 tsp ground cumin
• 1 tsp dried oregano, Mexican oregano preferred if available
• 2 leaves bay leaves
• 2 tbsp light olive oil
• 1.5 tsp fine sea salt, plus more to taste
• 2 whole limes, cut into wedges for serving
• 1 small bunch fresh cilantro, roughly chopped for serving

Method

1. Heat a dry skillet or cast-iron pan over medium heat. Toast the guajillo and ancho chiles in batches for about 30 seconds per side, pressing lightly, until fragrant and just beginning to darken. Do not let them burn. Transfer to a bowl and cover with 3 cups of boiling water. Soak for 20 minutes until softened.
2. Pat the beef chuck dry with paper towels and season all over with 1 teaspoon of the salt. Heat the light olive oil in a large heavy pot or Dutch oven over high heat. Sear the beef in batches without crowding, about 3 to 4 minutes per side, until deeply browned. Remove and set aside.
3. Reduce the heat to medium. Add the roughly chopped onion half to the same pot and cook for 3 minutes, stirring occasionally, until softened. Add the garlic cloves and cook for a further 1 minute.
4. Drain the soaked chiles and place them in a blender along with the cooked onion and garlic, the crushed tomatoes, cumin, dried oregano, remaining half teaspoon of salt, and 1 cup of fresh water. Blend on high until completely smooth, about 1 minute.
5. Return the pot to medium heat. Pour the blended chile sauce directly into the pot and cook, stirring, for 3 to 4 minutes to concentrate slightly. Return the seared beef to the pot along with the bay leaves. Add enough water to just barely cover the meat, approximately 1 to 1.5 cups. Stir to combine.
6. Bring to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and braise for 2.5 hours, checking occasionally and adding a splash of water if the liquid reduces too much. The beef is ready when it shreds easily with two forks.
7. Remove the bay leaves. Use two forks to shred the beef directly in the pot, mixing it into the broth. Taste and adjust salt as needed. Serve in bowls topped with finely diced onion, fresh cilantro, and a squeeze of lime juice.

Batch cooking tip

• Birria actually improves after a day in the fridge as the chile broth deepens in flavour. Store the shredded meat and broth together in an airtight container for up to 5 days, or freeze in portions for up to 3 months. Keep the fresh toppings (onion, cilantro, lime) separate and add only at serving time.