Ingredients:

• 5 lbs beef chuck roast (or a mix of beef shank, short ribs, and oxtail)
• 10 cups water
• 4 dried guajillo chilies (stems and seeds removed)
• 3 dried ancho chilies (stems and seeds removed)
• 2 dried pasilla chilies (optional, for extra depth)
• 1 can (14 oz) fire-roasted tomatoes
• 6 cloves garlic
• 1 large onion (quartered)
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tsp smoked paprika
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• ½ tsp ground cinnamon
• 3 bay leaves
• 1 tsp dried thyme
• 1 cup beef broth
• Corn tortillas, cilantro, onions, lime wedges (for serving)

Instructions:

Step 1: Prepare the Chili Sauce

1. Heat your Platinum 20 Qt Stock Pot over medium heat.
2. Toast the guajillo, ancho, and pasilla chilies for about 30 seconds per side, just until fragrant.
3. Remove chilies and soak them in hot water for 10 minutes until softened.
4. Blend the softened chilies with fire-roasted tomatoes, garlic, onion, vinegar, cumin, oregano, paprika, salt, pepper, and cinnamon until smooth. Add a little soaking water if needed.

Step 2: Sear the Meat

1. In the same pot, heat a little oil over medium-high heat.
2. Sear the beef chunks on all sides for about 3-4 minutes per side, until browned.

Step 3: Simmer the Birria

1. Pour the blended chili sauce over the meat.
2. Add bay leaves, thyme, and beef broth.
3. Bring to a boil, then reduce to a low simmer. Cover and let it cook for 3-4 hours, until the meat is fork-tender.
4. Remove the meat, shred it with forks, and return it to the broth.

Step 4: Serve & Enjoy!

• Serve the birria as a soup with cilantro, onions, and lime wedges.
• Or make birria tacos by dipping tortillas in the broth, filling them with shredded meat, and crisping them on a griddle.