Tijuana-Style Birria de Res

Ingredients

• ◆3 lb beef chuck roast, cut into chunks
• ◆4 dried guajillo chiles, stemmed & seeded
• ◆3 dried ancho chiles, stemmed & seeded
• ◆2 dried chiles de árbol (optional, for heat)
• ◆1 white onion, quartered
• ◆6 cloves garlic, peeled

Method — Step by Step

1. 1Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant — don't let them burn or they'll turn bitter. Transfer to a bowl, cover with boiling water, and soak 20 minutes.
2. 2In the same skillet, char the onion quarters and garlic cloves until blackened in spots — this gives the consomé its smoky depth. Set aside.
3. 3Drain the soaked chiles and transfer to a blender with the charred onion, garlic, tomatoes, cinnamon, cloves, oregano, cumin, and 1 cup of beef broth. Blend until completely smooth.