- Serves: 6
- Cook Time: 4 hours 30 minutes
- Prep Time: 15 minutes plus marinating overnight
- Effort: easy
For the marinade
- 4 ancho chillies
- 200 ml cider vinegar
- 5 cloves garlic, roughly chopped
- 1 cinnamon stick, broken
- 1/2 tsp cumin seeds
- 1/2 tsp peppercorns
- 1 tsp dried oregano
- 50 g dark chocolate
- sea salt
- 3 tbsp olive oil
For the stew
- 1.2 kg beef shin
- 500 ml water
- 750 ml medium-bodied red wine
- 400 g tomatoes, roughly chopped
- 600 g floury potatoes, cut into large pieces
For the birria salsa
- 20 g small chilli de arbol
- 100 ml cider vinegar
- 1/2 tsp dried oregano
- 2 cloves garlic
- 1/4 tsp peppercorns
- sea salt
- 1/2 white cabbage, finely shredded
- 1 small bunches radishes, thinly sliced
- 1/2 small red onions, finely chopped
- 1 small handfuls coriander, chopped
- 3 limes, quartered
1. For the marinade remove the stems of the ancho chillies, then place the chillies into a small saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until soft.
2. Place the remaining marinade ingredients into a food processor except the olive oil and blend to a purée. Add the chillies and their water and the olive oil and pulse until smooth, then transfer to a large bowl.
3. For the stew: place the beef shin into the bowl of marinade and rub well to coat. Cover with cling film and place into the fridge to marinate overnight.
4. Fill a large pan with the water, then add the wine and the tomatoes.
5. Place the shin into the pan and cover with a tight fitting lid. Bring to a simmer and cook over a low heat for 3-4 hours, or until the meat is tender.
6. An hour before the beef is done, add the potatoes to cook through.
7. For the birria salsa: place the chillies in a saucepan and add just enough water to cover. Simmer for 5 minutes, or until softened, then blend with all of the remaining salsa ingredients in a food processor.
8. To serve, spoon the stew into serving bowls and serve with the salad ingredients sprinkled on top of each bowl, topped with the salsa.
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