Birria

Tap an ingredient or step to check it off.

1. 1Step 1: Gather all ingredients to have them ready.
2. 2Step 2: Cut each chili open with kitchen scissors and remove the seeds. Toast the chilies in a large skillet over medium heat until fragrant, about 1-2 minutes, being careful not to brown them too long (they turn bitter). Transfer to a pot of simmering water and soak until rehydrated, about 15-30 minutes.
3. 3Step 3: Add 1 tablespoon of olive oil to the same skillet set over high heat. Add the onions and let them cook without stirring for 1-2 minutes. Stir and cook for another minute. Add the garlic and sauté for 30-60 seconds, then remove everything to a plate. Add the whole tomatoes to the pan and cook each side for 2 minutes, then add them to the same plate.
4. 4Step 4: Add the remaining tablespoon of olive oil to the pan. Add the cumin seeds, peppercorns, cloves, and cinnamon stick. Cook, stirring constantly, for 1-2 minutes until fragrant.
5. 5Step 5: Return the onion, garlic, and tomatoes to the spices. Stir in the ginger, thyme, oregano, and marjoram, then remove from heat.
6. 6Step 6: Transfer the onion-tomato-spice mixture to a large high-speed blender. Add the rehydrated chilies along with 1-2 cups of the soaking liquid and blend until smooth.
7. 7Step 7: Pour the sauce into a large Dutch oven set over medium-high heat. Add the bay leaves, orange juice, and apple cider vinegar. Add the meat and bring to a simmer. Cover, reduce heat to medium-low, and cook for at least 3-4 hours.
8. 8Step 8: Transfer to a serving bowl and garnish with chopped onion, cilantro, and a squeeze of lime juice.