Authentic Mexican Birria

1.Remove stems and seeds from guajillo and ancho chilies. Soak them in hot water for 10 minutes.

2.Blend softened chilies with garlic, cumin, oregano, cloves, vinegar, and a bit of the soaking liquid until smooth.

3.In a large pot or Dutch oven, sear the beef until browned.

4.Add the chili sauce, beef broth, water, onion, salt, and pepper.

5.Cover and simmer for 2.5–3 hours until the meat is tender and easily shredded.

6.Shred the beef and return it to the broth. Ladle into bowls and garnish with diced onions, cilantro, and lime wedges.

7.Serve with warm tortillas for dipping or as tacos.