List of Ingredients
2 Guajillo chillis, de-stemmed and de-seeded
2 Arbol chillis, de-stemmed and de-seeded
800g chuck steak, chopped into large cubes
3 Tbl olive oil
Sea salt to season
1 large brown onion, sliced
5 medium tomatoes, sliced in half
1 Tbl Tio Pablo Mayan Gold Spice Mix
1 tsp Tio Pablo Mexican Oregano
2 ½-3 cups beef stock
1 tsp Apple Cider Vinegar
1 bay leaf
12 Tio Pablo Corn Tortillas
2 cups grated Edam cheese
1 small brown onion, diced, to garnish
½ cup fresh coriander, chopped, to garnish
Instructions
Place dried chillis into a small bowl and pour atop boiling water. Let sit. Season chopped chuck steak with sea salt.
In a large pan, heat oil and sear chuck steak until brown on both sides. Remove meat from the pan but do not clean out the pan. Add the tomatoes and sliced onion and fry until browned and soft. Add Mayan Gold, Mexican Oregano, 1 cup of beef stock and Apple Cider Vinegar. Let simmer for about 10 minutes.
Place mixture into a blender or food processor. Drain dried chillis (discard water) and add to mixture. Puree until smooth and add back into large pan with the chuck steak.
Add another cup of beef stock and 1 cup of water and let simmer for a few hours (add more stock or water as needed), until the beef shreds easily.
Dip corn tortillas into the stew, place on a hot grill and add beef and grated cheese. Top with fresh coriander & onion and dip into the Birria broth for extra deliciousness.