Birria Bomb Recipe

Ingredients

• 3 pounds beef chuck roast, cut into chunks
• 6 dried guajillo chiles
• 4 dried ancho chiles
• 1 onion, quartered
• 6 cloves garlic
• 2 tablespoons apple cider vinegar
• 1 tablespoon cumin seeds
• 1 tablespoon oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 2 bay leaves
• 4 cups beef broth
• 8 corn tortillas
• 2 cups shredded cheese
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Remove stems and seeds from dried chiles.
2. Toast chiles in a dry skillet for 2 minutes until fragrant.
3. Soak chiles in hot water for 20 minutes until soft.
4. In a blender, combine soaked chiles, onion, garlic, vinegar, cumin, oregano, salt, pepper, cinnamon, and cloves.
5. Blend until smooth, adding soaking liquid as needed.
6. Season beef with salt and pepper.
7. Heat oil in a large Dutch oven and sear beef on all sides.
8. Add chile sauce, bay leaves, and beef broth.
9. Bring to a boil, then reduce heat and simmer for 3 hours until beef is tender.
10. Shred beef and return to pot.
11. Heat tortillas and fill with shredded beef and cheese.
12. Fold into bombs and serve with cilantro and lime.