Birria Stew

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

3 dried ancho chili peppers

2 dried chiles de arbol

1 tablespoon avocado or olive oil (, or more if needed)

1 white onion (, diced)

6 cloves garlic (, minced)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon dried coriander

1 teaspoon ground ginger

1 teaspoon ground cinnamon

3 to matoes (, roughly chopped)

2 chipotles in adobe sauce peppers plus 1 tablespoon sauce

3 – 3 ½ pound chuck roast (, cut into 2 – 3-inch chunks)

Kosher or fine sea salt

Freshly ground black pepper

1 quart gluten-free beef stock (, divided)

¼ cup Marukan Organic Apple Cider Vinegar

2 bay leaves

Optional Toppings: Warm corn tortillas

Directions

In a dry skillet over medium-high heat, toast the dried ancho and chili de arbol peppers for 2 minutes. Cut off tops and remove seeds. Transfer to a blender.

Add oil to skillet and sauté onion until transparent, 4 – 5 minutes. Add garlic and spices and sauté, stirring for 30 – 60 seconds or until fragrant. Add the tomatoes and chipotle peppers and sauce and sauté for another 3 minutes, stirring occasionally. Add to blender with 2 cups beef broth and vinegar and blend until smooth.

Season the beef generously with salt and pepper. In the same pan, add more oil if needed, and sear the beef until browned on all sides, working in batches if needed to avoid over-crowding the pan. Place in Instant Pot with blended sauce, remaining beef stock, and bay leaves. Pressure cook on high pressure for 45 minutes and let release naturally.

Remove bay leaves, shred beef with two forks, taste and add salt and pepper if needed, and serve with desired garnishes.

Nutrition

• Calories: 882 kcal
• Total Fat: 54 g
• Saturated Fat: 23 g
• Unsaturated Fat: 33 g
• Trans Fat: 3 g
• Cholesterol: 311 mg
• Sodium: 683 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 91 g