Chile-Braised Beef, Two Ways
Birria is a popular dish from the Jalisco region of Mexico, and the inspiration for this smoky chuck-roast rendition. The meat is cooked low and slow in a broth flavored with blistered onion, tomatoes, and guajillo and ancho chiles, then shredded. It's traditionally served as a soup, or tucked into tortillas that have been dipped in the cooking broth and pan-fried until crunchy. This recipe makes enough to have it both ways, and then some.