Beef Birria Recipe (Birra de Res)

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  Ancho Chile, Dried
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  Guajillo Pepper
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  Chile De Arbol, Dried
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  Beef Chuck Roast(1361g)
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  1½ tablespoons kosher salt
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  2 teaspoons freshly cracked black pepper
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  Vegetable oil(30g)
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  Yellow Onion
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  Garlic
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  Cinnamon, Ground(5g)
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  Oregano, Dried(10g)
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  Cumin, Ground(10g)
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  2 bay leaves
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  Ginger, Fresh Root(5g)
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  Low Sodium Beef Broth(720g)
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  Vinegar, White(15g)
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  Canned Diced Tomatoes
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  Yellow Onion
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  Cilantro, Fresh
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  Flour Tortillas

Instructions

1. 1Cut open the dried ancho chiles, guajillo peppers, and chiles de árbol with kitchen scissors and discard the seeds. Heat a large dry skillet over medium-high heat and toast the chiles, moving them occasionally, for 4 minutes until fragrant. Remove from heat, cover the chiles with 2 inches of water, bring to a boil over high heat, then turn off heat and let soak until softened, about 15 minutes.
2. 2Pat the beef chuck roast dry with a paper towel and season all over with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat until smoking. Working in batches, add the beef and cook until browned on all sides, about 15–18 minutes total, then transfer to a plate.
3. 3Add the diced onion to the Dutch oven and cook over medium heat until browned, about 4 minutes. Add the fresh garlic and toss until fragrant, about 1 minute more. Stir in the ground cinnamon, dried oregano, ground cumin, and fresh ginger, cooking until fragrant, about 1 minute.
4. 4Pour in the low sodium beef broth and white vinegar, using a wooden spoon to scrape any browned bits from the bottom of the pot. Remove from heat and let cool slightly.
5. 5Drain the softened chiles (discarding soaking water) and add them and the canned diced tomatoes to the pot. Use an immersion blender to blend the sauce until smooth directly in the pan, or carefully transfer to a blender, blend until smooth, and return to the pot.
6. 6Return the beef and any collected juices to the Dutch oven, nestling it into the sauce. Cover with a tight-fitting lid and cook in a preheated 350°F oven for about 2½ hours until the beef is tender and pulls apart easily with a fork.
7. 7Remove the pot from the oven and let cool slightly. Using 2 forks, shred the beef directly in the pot, discarding any large pieces of fat, and stir to combine with the sauce.
8. 8Divide the shredded beef and broth evenly into 8 airtight containers while hot. Serve with fresh chopped onion and cilantro, or use as filling for tortillas and quesadillas.