Braised Birria

Method

1. 1

   Gather ingredients: 2 1/4 g ancho chiles, 950 ml water, 50 g peanuts, 1 tsp cumin seeds, 1 tsp peppercorns, 1 tsp garlic powder, 1 tsp cinnamon, 30 g chocolate, 710 ml water, 2 tbsp oil, 1.5 kg beef shank, salt, 2 bay leaves, 5 1/4 g chiles de árbol, 400 g tomatoes, 500 ml broth, 1 tsp oregano, onion, cilantro, lime, tortillas. Tools: oven, rimmed baking sheet, small skillet, spice mill, blender, fine-mesh sieve, Dutch oven, large skillet, large saucepan, shallow bowls.

2. 2

   Preheat oven to 135°C. In a pot, bring ancho chiles and 950 ml water to a boil over medium-high heat. Remove from heat and let cool.

3. 3

   Toast peanuts on a baking sheet at 135°C for 15-20 minutes until golden. Let cool.

4. 4

   Toast cumin and peppercorns in a dry skillet until fragrant (2 min). Grind with garlic powder and cinnamon.

5. 5

   Purée ancho chiles, soaking liquid, peanuts, spices, and chocolate. Strain into Dutch oven. Re-blend solids with 710 ml water, strain again into pot, discard remaining solids.

6. 6

   Heat oil in skillet. Salt meat and brown on all sides for 12-15 minutes.

7. 7

   Place meat in Dutch oven with bay leaves. Bring to a simmer, cover with foil and lid. Braise in oven for 3-3.5 hours until fork-tender.

8. 8

   Purée chiles de árbol, tomatoes, broth, and oregano. Strain into saucepan, simmer 10 minutes. Season with salt.

9. 9

   Increase oven to 204°C. Remove meat from liquid and cool 30 minutes. Roast meat on sheet for 13-17 minutes until edges brown.

10. 10

    Pull meat into servings. Place in bowls with tomato-chile sauce. Serve with onion, cilantro, lime, and tortillas.