Birria Dip [agf] Recipe

Instructions for Birria Dip

1. 1

   Prepare the Meat

   In a large pot, add the beef chuck roast, bay leaves, salt, and pepper. Cover with water and bring to a boil. Once boiling, reduce to a simmer and cook for about 2 hours, or until the meat is tender.

2. 2

   Make the Adobo Sauce

   While the meat is cooking, toast the dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant. Remove stems and seeds. In a blender, combine the toasted chiles, garlic, cumin seeds, oregano, and 1 cup of beef broth. Blend until smooth.

3. 3

   Combine and Simmer

   Once the meat is tender, remove it from the pot and shred it using two forks. In the same pot, add the blended adobo sauce and remaining beef broth. Return the shredded meat to the pot and simmer for an additional 30 minutes. Adjust seasoning with salt and pepper to taste.

4. 4

   Prepare the Baguette

   Preheat the oven to 350°F (175°C). Slice the French baguette into pieces, then place in the oven for about 5-7 minutes to warm and slightly crisp.

5. 5

   Assemble the Dip

   In a serving dish, layer the shredded beef and adobo sauce, then top with shredded Chihuahua cheese. Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.

6. 6

   Serve

   Serve the birria dip hot with the baguette pieces on the side, and a small bowl of the braising broth. Garnish with lime wedges and chopped cilantro.