Salsa:

Birria

Ingredients:

  • 4 guajillo chile
  • 4 ancho chile
  • 1 cup hot water
  • 1 pound top round cubed for stew
  • 1 pound baby back ribs cut into 1-inch pieces
  • 2 1/2 quarts water
  • 1 onion
  • 6 garlic cloves
  • 2 fresh Bay Leaves
  • 6 springs thyme
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican Oregano
  • Salt and black pepper, to taste

Instructions: 

On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
In a deep Dutch oven add the beef and ribs, water, onion, garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano and salt/pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar and chile powder in a blender.
Serve the stew in a nice 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.