Name: BEEF BIRRIA STACK
Prep time: 20 min
Cook time: 180 min
Cuisine: Tex-Mex
Ingredients: 6 large dried Guajillo peppers; 1 cup water; 1 teaspoon salt (or to taste); 2 teaspoons ground black pepper (or to taste); 3 pound beef chuck roast; 3 to 4 tablespoons oil; 14.5 ounce tomatoes (fire roasted, diced ); ⅓ cup chipotle chilies (diced); 2 medium bay leaves (remove before serving); 1 medium cinnamon stick (remove before serving); 2 teaspoons Mexican oregano; 2 teaspoons cumin; 1 teaspoon chili powder; 1/4 teaspoon ground cloves; 1/4 cup apple cider vinegar; 2 tablespoons beef bouillon; 1 cup beef broth (If you want to eat this as stew, add 2 cups ); 24 6-inch corn tortillas; 2 medium avocados (sliced); 1 cup pico; 2 cups cheddar cheese (shredded); vegetable oil (for frying tortillas); sour cream, jalapeno slices, onions, & cilantro

Tex-Mex

Dutch oven

Cut the stems off the chiles. Toss them into a pan and cover them with 1 cup of water. Bring the water to a boil. Once boiling, turn off the heat, and cover the pan. Allow the chiles to sit for 20 minutes to rehydrate. (They can sit longer than 20 minutes because they don&#39;t need to be hot when you add them to the blender.) Add the peppers and water to a high-powered blender and process until smooth. Optional, you can strain the peppers if needed to remove any larger pieces of skin.

Meanwhile, trim the roast of any connective tissue and cut it into large 4-inch chunks. Salt and pepper the beef. Heat your Dutch oven to medium-high and sear the beef on all sides.

Once the beef is seared add the remaining ingredients to the pot: the dried pepper mixture, roasted tomatoes, chipotle peppers, bay leaves, cinnamon stick, oregano, cumin, chili powder, cloves, vinegar, beef bouillon, and beef broth.

Stir to combine. Cover the Dutch oven and cook on low for 3 to 4 hours or until tender. Stir once each hour.

I like to cook the birria a day ahead of when I plan to serve it. At this point I refrigerate the birria until I&#39;m ready to serve. When I&#39;m ready to serve it I skim the fat off the top and reserve it - If you&#39;re making tacos with the birria, you can use the reserved fat to cook the tacos. After you skim the fat off, heat the beef.

You can use beef birria over rice, in tacos, quesadillas, nachos. It&#39;s very versatile. You can top any of these with pico, avocado, salsa verde, sour cream, and cheese.

Heat a 10 or 12-inch skillet to medium-high. Add 2 tablespoons of oil. Add 1 or 2 corn tortillas (if you have room without overlapping) Cook for 1 to 2 minutes per side until brown. When you remove them to a tray, make sure they are flat for this stack. They will shape as they cool.

If you&#39;re using leftover birria, heat it now.

Start your stack by placing one corn tortilla on the plate. Top with birria, jalapeno slices, onions, cheese, and pico. Or desired toppings. Repeat with two more layers.

Serve with sour cream, jalapeno slices, &amp; cilantro

BEEF BIRRIA STACK

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Overview

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