Ingredients:
2 dried ancho chili peppers
2 dried guajillo chili peppers
4 dried arbol chili peppers
3 roma tomatoes, scored
3 pounds raw beef roast, cut into large chunks
2 teaspoons Alae Hawaiian Sea Salt
1 teaspoon black pepper
2 tablespoons Cilantro & Red Onion Infused Olive Oil
1 tablespoon Chipotle Infused Olive Oil
1 medium yellow onion, peeled and diced
4 garlic cloves, peeled and minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Pinch ground cinnamon
2 cups beef broth
Corn tortillas, chopped cilantro, chopped onion, and lime wedges, for serving
Instructions
Place dried chili peppers and tomatoes in a medium saucepan and cover with water. Bring to a simmer over medium heat. Once simmering, reduce heat to low and cook for 15 minutes or until the peppers and tomatoes are tender. Remove the peppers and tomatoes from the saucepan using a slotted spoon and transfer to a blender. Blend until smooth and set aside.
Pat beef chunks dry with paper towels and season with sea salt and pepper. Heat Cilantro & Red Onion Olive Oil in a large pot over medium-high heat. Once hot, add the seasoned beef to the pot and sear on all sides until deeply browned, about 2-3 minutes per side. Using a slotted spoon or tongs, remove the seared beef from the pot and set aside on a clean plate. Add the Chipotle Olive Oil, onions, and garlic to the pot, and sauté for 2 minutes. Add the cumin, oregano, and cinnamon to the pot, stir to combine with the veggies, and continue to sauté for 1 minute more. Add the beef broth and pureed pepper mixture to the pot, stir to combine, and bring to a simmer. Once simmering, return the seared beef to the pot, reduce heat to low, and cover. Cook for 2-2 1/2 hours or until the beef is fork-tender. Serve birria with corn tortillas, cilantro, onion, and lime wedges for taco assembly and saucy dipping.
