Beef Birria

Directions

1. 1
   In large Dutch oven or stockpot, add chuck roast, ribs, onion, garlic, carrots, bay leaves and dried peppers. Cover with water. Stir in bouillon, oregano, cumin, and salt. Bring to a boil over medium-high heat. Reduce heat to medium low and simmer 30 minutes. Skim any impurities from the bone from the top of the broth.
2. 2
   When the peppers are softened, transfer to a blender. Blend until smooth, adding up to 1/4 cup broth if needed. Strain the pepper mixture if any peel remains.
3. 3
   Stir the pepper puree and chili powder into the stew. Cover and simmer, stirring every 40 minutes or so, 3 hours, or until the beef is tender and shreds easily. Taste and adjust seasoning as needed.
4. 4
   Skim any grease from the top of the broth. Discard the onion, garlic, and bay leaves. 
5. 5
   Transfer the beef to a cutting a board and cut into large chunks, discarding any bones.
6. 6
   Places several pieces of beef in a bowl and cover with broth. Top with onions and cilantro, if desired.
7. 7
   Serve with a slice of lime.