Ingredients

• 3 Arbol peppers
• 12 Guajillo peppers
• 5 Pasilla peppers
• 5 Ancho peppers
• 1/2 yellow onion
• 5 cloves garlic
• 1 Mexican Cinnamon stick
• 3 bay leaves
• 1 tomato
• 2 cups beef broth

• 4 lb. Chuck roast
• 1/2 tsp. Cumin
• 1/2 tsp. salt
• 1/2 tsp. ground cloves
• 1/2 tsp. pepper corns
• 1/2 tsp. pepper
• 1/4 cup Apple cider
• oil
• cilantro
• lime

Method

Preparing the soup

1. cut off the stems of all the chilies (except for the Arbol chilies) and open the peppers to remove the seeds
2. boil water in a sauce pan and add the cut chilies, bay leaves, onion, garlic, peppercorns, and a cinnamon stick
3. cut off the stems of the Arbol peppers and put the peppers into the pot
4. simmer for 10 minutes

Preparing the meat

1. cut Chuck roast into chunks
2. pour oil into a sauce pan and turn on the heat
3. sear the meat with a little bit of salt and pepper, to your taste
4. cook the meet in the sauce pan to brown it

Blending the soup and putting it together

1. take the cinnamon stick out (unless it’s a real Mexican cinnamon stick) and add all the solid contents of the soup into a blender, using a strainer as needed
2. put in apple cider vinegar, pepper, Cumin, ground cloves, salt, beef broth, and a cup of the water from the soup into the blender
3. blend for 5 minutes
4. pour the soup into a sauce pan when done, using a strainer and a spatula to remove all the solids
5. put the meat in the soup and simmer on low for 4 hours. make sure to cover the pot with a lid

Finishing touches

1. using two forks, shred the now tendered meat completely
2. serve the Birria in a bowl, topping it with diced onion, cilantro, and lime before you enjoy!