Birria

4 Guajillo chiles
4 Ancho chiles
1 cup hot water
1 lb. top round steak, cubed for stew
1 lb. baby back ribs, cut into 1-inch pieces
2 1/2 qt. water
1 onion, quartered
6 cloves garlic
2 fresh bay leaves
6 springs thyme
1 Tbls. ground cumin
1 Tbls. Mexican oregano
Salt and pepper, to taste

Garnish:
1/2 cup onion, diced
2 limes, cut into wedges
1/2 cup cilantro, chopped

On hot griddle toast the Ancho and Gaujillo chile and submerge in hot
water.
Let chiles sit for 20 minutes.
Remove from water and puree in blender with a cup of warm water.
Set aside.
In a deep Dutch oven add the beef and ribs, water, onion, garlic cloves.
Bring to boil and cook for 1 hour.
Add the bay leaves, thyme, chile puree, cumin, oregano and salt/pepper;
simmer for 30 minutes.

Sauce:
Puree the garlic, vinegar and chile powder in a blender.

Serve the stew in a nice bowl with a sprinkle of onion and cilantro and a
squeeze of lime on top.
Serve with corn tortillas and some of the sauce on the side.

--
William Barfieldsr