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Ingredients
  • subheading: Birria:
  • 3 tablespoons vegetable oil or canola oil
  • 10 guajillo chiles, stems and seeds removed (see Cook’s Note)
  • 5 ancho chiles, stems and seeds removed
  • 3 pasilla chiles, stems and seeds removed
  • 8 whole allspice berries
  • 1 tablespoon white sesame seeds
  • 1 tablespoon cumin seeds
  • One 3- to 4-inch piece Mexican (Ceylon) cinnamon stick, broken
  • 1 medium Spanish or white onion, quartered
  • 4 small plum tomatoes, cut in half lengthwise
  • 8 cloves garlic
  • 1 tablespoon Mexican oregano
  • 4 to 6 cups beef broth
  • ½ cup apple cider vinegar
  • Kosher salt and freshly ground black pepper
  • 6 pounds beef chuck roast, cut into 3- to 4-inch cubes
  • 5 sprigs thyme
  • 2 fresh or dried bay leaves
  • subheading: For Serving:
  • 16 to 20 corn tortillas
  • 1 pound freshly shredded mozzarella or queso Oaxaca
  • Diced onion, for serving
  • Finely chopped cilantro, for serving
  • Lime wedges, for serving
Steps
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