Mexican Stew: Birria

Ingredients

• 4 guajillo chiles
• 4 ancho chiles
• 1 cup hot water
• 1 pound top round, cubed for stew
• 1 pound baby back ribs, cut into 1-inch pieces
• 2 1/2 quarts water
• 1 onion
• 6 garlic cloves
• 2 fresh bay leaves
• 6 sprigs thyme
• 1 tablespoon ground cumin
• 1 tablespoon Mexican oregano
• Salt and pepper
• 1/2 cup red wine vinegar
• 2 garlic cloves
• 1 teaspoon ground chile piquin
• 1/2 cup diced onion
• 2 limes, cut into wedges
• 1/2 cup chopped cilantro
• Corn tortillas, as an accompaniment

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