Birria and Mole

 

 Birria and Mole

Ingredients:

For the Birria:

• 3 lbs (1.4 kg) beef (brisket, chuck, or shank), cut into chunks
• 4 dried guajillo chilies, seeds and stems removed
• 2 dried ancho chilies, seeds and stems removed
• 1 onion, quartered
• 4 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 4 cups beef broth
• 2 bay leaves
• 1 cinnamon stick
• 1 tablespoon vegetable oil

For Serving:

• Corn tortillas
• Chopped onions and cilantro
• Lime wedges

Instructions:

1. Prepare the Chilies:

   • Toast the dried chilies in a dry skillet over medium heat until fragrant.
   • Soak the toasted chilies in hot water for about 20 minutes.

2. Make the Sauce:

   • Blend soaked chilies, onion, garlic, oregano, cumin, coriander, salt, and pepper until smooth, adding water if needed.

3. Cook the Birria:

• Heat vegetable oil in a large pot. Brown the beef chunks on all sides.
• Pour in the chili sauce and stir to coat the meat.
• Add beef broth, bay leaves, and cinnamon stick. Bring to a simmer.
• Cover and cook on low heat for 2-3 hours or until the meat is tender.
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