Ingredients:
**For the Marinade:**
– 4 dried guajillo chiles, seeds removed
– 2 dried ancho chiles, seeds removed
– 2 dried pasilla chiles, seeds removed
– 1 cup boiling water
– 5 cloves garlic
– 1 medium onion, quartered
– 1/4 cup apple cider vinegar
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon ground thyme
– Salt and pepper to taste
**For the Stew:**
– 3 pounds beef chuck roast, cut into large chunks
– 6 cups beef broth
– 3 bay leaves
– 1 cinnamon stick
– 1 teaspoon black peppercorns
– 1 teaspoon whole cloves
– 1 teaspoon dried marjoram
– 1 teaspoon dried thyme
– Salt to taste
**For Serving:**
– Fresh cilantro, chopped
– White onion, diced
– Sliced radishes
– Lime wedges
– Corn tortillas
– Sliced red chilies (optional)
Instructions:
1. **Prepare the Marinade:**
– In a skillet over medium heat, toast the dried chiles until they become fragrant, about 1-2 minutes on each side.
– Place the toasted chiles in a bowl and cover with boiling water. Let them soak for about 20 minutes until softened.
– In a blender, combine the softened chiles, soaking water, garlic, onion, apple cider vinegar, cumin, oregano, thyme, salt, and pepper. Blend until smooth.
2. **Marinate the Beef:**
– Place the beef chunks in a large bowl or resealable plastic bag.
– Pour the marinade over the beef, making sure each piece is well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight.
3. **Cook the Stew:**
– In a large pot or Dutch oven, heat some oil over medium-high heat.
– Remove the beef from the marinade, shaking off excess, and brown the beef on all sides. Work in batches if necessary.
– Return all the browned beef to the pot.
– Add the beef broth, bay leaves, cinnamon stick, black peppercorns, cloves, marjoram, thyme, and salt.
– Bring to a boil, then reduce the heat to low and simmer for about 3-4 hours, or until the beef is tender and falls apart easily.
4. **Serve:**
– Remove the bay leaves, cinnamon stick, and whole cloves from the stew.
– Shred the beef with two forks.
– Serve the birria in bowls, garnished with fresh cilantro, diced white onion, sliced radishes, lime wedges, and sliced red chilies if desired.
– Accompany with warm corn tortillas.
Enjoy your delicious birria de res! If you have any specific preferences or dietary needs, feel free to let me know, and I can adjust the recipe accordingly.