Mexican Food Fest: Part 1:

Easy Birria:     

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  • 500 gm beef stew meat
  • 2limes
  • 1white onion, chopped
  • 3each dried guajillo, ancho, and cascabel chiles*
  • 6large garlic cloves
  • 9whole cloves
  • 1/2 teaspoondried thyme
  • 1/2 teaspooncumin seeds
  • 2 tablespoonsapple cider vinegar
  • About 1 1/2 cups reduced-sodium beef broth
  • 2 teaspoonskosher salt
  • 2 bay leaves
  1. Cover beef with cold water; squeeze in juice from 1/2 lime (adding rind) and add a few pieces of the chopped onion. Let sit, stirring every so often, until water is very pink and cloudy, about 10 minutes. Drain well, discarding the lime rind.
  2. Meanwhile, toast chiles in a large frying pan over medium heat, turning as needed, until fragrant and starting to darken, 6 to 8 minutes; when cool enough to handle, remove stems. Put in a food processor with remaining onion, the garlic, cloves, thyme, cumin, vinegar, 1 1/2 cups broth, and the salt. Whirl together to make a thick sauce, adding a little more broth if needed.
  3. Combine sauce with beef and bay and pressure cook till the beef melts in your mind. Cut remaining 1 1/2 limes into wedges and serve on the side, along with Cilantro Rice or tortillas. (I served it with tortillas.)

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