Beef Birria

Begin by prepping the chillies. Cut off the stems then cut the chillies open to remove the seeds. Discard seeds and stems. Boil 2 cups of beef broth in a large saucepan and remove from heat. Cut the chillies into smaller pieces and add to the boiling beef broth. Let the chillies soak while the meat is being prepared.

Place the beef in a bowl then generously sprinkle with salt and black pepper. Toss until beef is well coated. In a large pot (Dutch oven, Instant Pot, or on a sauté pan if using a slow cooker) braise the beef short rib until the pieces are browned on all sides. Do this in batches so the pot is not overcrowded. Remove the meat from the pot and set aside.

Add the onion into the pot and sauté until it begins to soften (about 4 minutes). Add the garlic and continue sautéing for an additional minute. Pour in the vinegar and continue to simmer, working the fond off the bottom of the pan. When the liquid has started to reduce, remove from heat and nestle the meat back into the pot, tuck in the bay leaves, and set aside. (If using a slow cooker, transfer the meat and onion with liquids at this point.)

Returning to the chillies, add the spices and tomatoes. Using an immersion blender, blend until smooth. (Alternately, transfer these ingredients into a blender and blend on high speed.)

Strain the chilli sauce through a sieve into the pot with the meat and mix. The level of sauce should be at or slightly above the level of the beef. If it seems too low, add a little additional beef broth and mix. Cover the pot and bring to a boil before reducing the heat to medium-low. Allow to simmer for about 3 or 4 hours, stirring occasionally, until the meat is completely tender and falls apart.

A layer of oil will form on the surface as the meat cooks. Skim and reserve the oil.

At this point you can serve the beef with diced onion and fresh cilantro garnishes. Eat with soft tortillas to sop up that delicious sauce. Alternately, you can now make Birria tacos. (See associated recipe for Birria Tacos.)