Birria Fries

Ingredients:

• 3-4 pounds beef chuck roast, cut into 2"-3" chunks
• 2 teaspoons salt (plus more to taste)
• 1 teaspoon black peppercorns (or ground black pepper, plus more to taste)
• 2 tablespoons olive oil (divided)
• 10 dried chile de árbol peppers, destemmed and deseeded
• 6 dried guajillo chile peppers, destemmed and deseeded
• 1 large white onion, peeled and quartered
• 1 head garlic, peeled
• 2 teaspoons whole cloves or 1/2 tablespoon ground clove (optional)
• 5 cups beef broth (divided)
• 1/4 cup apple cider vinegar
• 2 tablespoons paprika (preferably smoked)
• 1 tablespoon cumin powder
• 1 tablespoon dried oregano
• 1/2 teaspoon ground ginger
• 3 bay leaves
• 1 cinnamon stick

Instructions:

1. Prepare the beef roast:
   Sprinkle the beef chuck roast generously with salt and pepper, rubbing it into the meat. Set it aside.

2. Toast the chiles:
   Bring a small pot of water to a boil. While waiting, heat 1 teaspoon of olive oil in a medium skillet over medium heat. Toast the chile de árbol and guajillo chiles for 1-2 minutes. Once the water is boiling, remove the pot from heat and submerge the chiles for 10-15 minutes.

3. Prepare the sauce:
   In a large Dutch oven or heavy-bottomed pot, heat 2 teaspoons of olive oil over medium-high heat. Add the onion and garlic cloves and cook for 4-5 minutes until browned. If using whole spices, add the black peppercorns and cloves and cook for another 1-2 minutes. Transfer everything to a blender.

4. Blend the sauce:
   Add the soaked chiles, 1 cup of beef broth, apple cider vinegar, paprika, cumin, oregano, 2 teaspoons of salt, and ground ginger to the blender. Blend until smooth. (If using ground pepper and cloves, add those instead.)

5. Sear the beef:
   Heat 1 tablespoon of olive oil in your pot over medium-high heat. Sear the beef roast chunks for 2-3 minutes on each side.

6. Add the sauce:
   Pour the blended chile sauce into the pot with the seared beef. Add the remaining beef broth, bay leaves, and cinnamon stick. Stir to combine.

7. Cooking options:

   • Stovetop: Bring to a boil, then cover, reduce the heat, and simmer for at least 3-4 hours. Shred the meat, discard excess fat, and continue to simmer for another hour.
   • Slow Cooker: Cook on low for 6-8 hours or high for 4-5 hours. Shred the meat and return it to the pot. You can let it cook for another hour if needed.
   • Instant Pot: Close the lid and pressure cook on high for 45 minutes. Allow the pressure to release naturally, then do a quick release. Shred the meat and return it to the pot.

8. Finish the birria:
   Remove the bay leaves and cinnamon stick. The birria is ready to be used.