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Receta Mexican Stew (Birria)
by Global Cookbook

Mexican Stew (Birria)
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  Raciónes: 6

Ingredientes

  • 4 x guajillo chiles
  • 4 x ancho chiles
  • 1 c. warm water
  • 1 lb top round cubed for stew
  • 1 lb baby back ribs cut 1" pcs
  • 2 1/2 quart water
  • 1 x onion
  • 6 x garlic cloves
  • 2 x fresh bay leaves
  • 6 sprg thyme
  • 1 Tbsp. grnd cumin
  • 1 Tbsp. Mexican oregano Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. red wine vinegar
  • 2 x garlic cloves
  • 1 tsp grnd chile piquin
  • 1/2 c. diced onion
  • 2 x limes cut into wedges
  • 1/2 c. minced cilantro Corn tortillas as accompaniment

Direcciones

  1. On warm griddle toast the ancho and gaujillo chile and submerge in warm water. Let chiles sit for 20 min. Remove from water and puree in blender with a c. of hot water. Set aside.
  2. In a deep Dutch oven, add in the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add in the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 min. To make sauce, puree the garlic, vinegar, and chile pwdr in a blender.
  3. 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.
  4. This recipe yields 4 to 6 servings.