Birria de Res

Ingredients

• 2 guajillo chile
• 2 ancho chile
• 1/2 cup hot water
• 2 cans Kirkland Signature Roast Beef in Beef Broth
• 1/2 pound baby back ribs cut into 1-inch pieces
• 1 quart water
• 1/2 onion
• 3 garlic cloves
• 1 fresh Bay Leaf
• 3 springs thyme
• 1/2 tablespoon ground cumin
• 1/2 tablespoon Mexican Oregano
• Salt and black pepper, to taste
• Garnish:
• 1/4 cup diced onion
• 1 lime cut into wedges
• 1/4 cup chopped cilantro

Directions

1. 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.
2. In a deep Dutch oven add the ribs, water, onion, garlic cloves. Bring to boil and cook for 1 hour. Add the cans of Roast beef and broth, bay leaf, thyme, chile puree, cumin, oregano and salt/pepper. Simmer for 30 minutes.
3. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
4. Serve the stew in a bowl with a sprinkle of onion and cilantro and a squeexze of lime on top. Serve with corn tortillas and some of the sauce on the side as well.