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Export 18 ingredients for grocery delivery
Step 1
Cut open the dried chiles with kitchen scissors or a knife and discard the seeds
Step 2
Heat a large dry skillet over medium-high heat
Step 3
Toast the chiles, moving them occasionally, for 4 minutes
Step 4
(See Note)Cover the chiles with 2 inches of water
Step 5
Bring the water to a boil over high heat, then turn the heat off and let the chilis soak until softened, about 15 minutes.Meanwhile, preheat the oven to 350°F with a rack in the center position.Pat the beef dry with a paper towel and season all over with the salt and pepper.Heat the olive oil in a large Dutch oven over medium-high heat
Step 6
Working in batches as needed, add the chuck and cook, turning, until browned on all sides, about 15-18 minutes total
Step 7
Transfer to a plate.Add the onion wedges to the Dutch oven and cook over medium heat until browned, about 4 minutes
Step 8
Add the garlic and toss until fragrant, about 1 more minute
Step 9
Add the cinnamon, oregano, cumin, bay leaves, and ginger to the pan, cook for 1 minute, or until fragrant.Add the beef stock and vinegar, using a wooden spoon to scrape any browned bits from the bottom
Step 10
Remove the pot from heat and allow ingredients to cool slightly.Drain the softened chilis (discarding the soaking water) and add them and the tomatoes to the sauce
Step 11
Use an immersion blender to blend the sauce until smooth, directly in the pan
Step 12
(Alternatively, transfer 2 cups of the sauce to the base of a blender, let cool briefly, blend until nearly smooth, and then return the sauce to the pan.) Return the beef to the Dutch oven and transfer to the oven
Step 13
Cover and cook until beef is tender and can be pulled apart easily with a fork, about 2 1/2 hours
Step 14
Using 2 forks, shred the beef, discarding any large pieces of fat.Serve the beef with the remaining broth in bowls garnished with chopped onion and cilantro, in warm tortillas, as a filling for quesadillas, or try our Birria Tacos!
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