2 dried New Mexico chile peppers, stemmed and seeded
1 dried pasilla chile pepper, stemmed and seeded
1 dried guajillo chile pepper, stemmed and seeded
1 cup beef broth
2 garlic cloves
pinch of cumin seeds
1 tsp Mexican Oregano crushed
Salt to taste
Garnish- 1/2 cup diced onion, 2 limes cut into wedges
1/2 cup chopped cilantro
Instructions
On hot griddle or in oven toast the chili's. Set aside.
In deep Dutch oven add the beef and ribs, water, onion, and garlic head. Bring to boil, skim off foam, cover and cook for 2 to 3 hours until meat is tender. At this point add the dried bay leaves and chili puree.
To make chili puree, remove 1 to 2 cups of beef broth, puree in blender with the toasted chili's, cumin, oregano and salt. Be sure to use a mesh strainer to strain the sauce back into stewed meat, simmer for 30 minutes more. Serve with a sprinkle of diced onion and cilantro and a squeeze of lime on top. Serve with corn tortillas.
Originally Submitted
7/29/2014
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