Birya: Mexican stew

Ingredients:

Meat

• 450 g top round steak, pounded
• 450 g pork ribs, removed from the loin, cut into 2.5 cm pieces.
• 4 guajillo chili peppers
• 4 ancho chilies
• 1 cup of hot water
• 2.5 liters of water
• 1 onion
• 6 cloves of garlic
• 2 fresh bay leaves
• 6 sprigs of thyme
• 1 tbsp. l. ground cumin
• 1 tbsp oregano

Sauce

• 0.5 cup red wine vinegar
• 2 cloves of garlic
• 1 tsp ground piquin chili

Topping

• 0.5 cup diced onion
• 2 limes, cut into wedges
• 0.5 cup chopped cilantro
• Corn tortillas, for serving

Preparation:

1. Toast the ancho and guajillo peppers in a hot skillet and place them in hot water. Let them steep for 20 minutes. Remove the peppers from the water and puree in a blender with 1 cup of hot water. Set aside.
2. In a deep saucepan, combine the beef and ribs, water, onion, and garlic cloves. Bring to a boil and simmer for 1 hour. Then add the bay leaf, thyme, chili pepper puree, cumin, oregano, salt, and black pepper and simmer for 30 minutes. To make the sauce, blend the garlic, vinegar, and chili powder in a blender.
3. Serve the birya in a large bowl, sprinkled with chopped onion and fresh cilantro, and a squeeze of lime juice. Serve with corn tortillas and a little sauce on the side.