Name: Birria Tacos
Prep time: PT30MIN
Cook time: PT3HR
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lb beef chuck roast, cut into large chunks; 1 lb beef short ribs (optional, for extra flavor); 5 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 2 dried pasilla chiles, stemmed and seeded; 1 medium white onion, quartered; 6 cloves garlic, peeled; 1 large tomato, quartered; 1/4 cup apple cider vinegar; 2 bay leaves; 2 tsp Mexican oregano; 1 tsp cumin seeds; 1/2 tsp ground cinnamon or 1 cinnamon stick; 1 tsp black peppercorns; 4 whole cloves; 5 cups beef broth; 2 tsp kosher salt, plus more to taste; 24 corn tortillas; 2 cups Oaxaca cheese, shredded; Chopped cilantro, for garnish; Diced white onion, for garnish; Lime wedges, for serving; Neutral oil (vegetable or canola), for frying

Instructions

1
Toast dried chiles in a dry skillet for 1-2 minutes, then soak in hot water for 15-20 minutes until softened.
2
Add soaked chiles, onion, garlic, tomato, vinegar, oregano, cumin, cinnamon, black peppercorns, and cloves to a blender. Blend with some beef broth until smooth.
3
Season the chuck roast (and short ribs, if using) generously with salt. Sear in a Dutch oven with oil until browned, about 8 minutes.
4
Pour chile sauce over beef, add bay leaves and remaining beef broth. Swirl to combine, cover, and simmer on low for 2.5 to 3 hours until meat is super tender.
5
Remove cooked beef and shred with two forks. Strain consommé, skimming off excess fat for frying tortillas.
6
Dip tortillas in reserved fat and cook on a skillet. Add cheese and shredded beef, fold in half, and grill 2 minutes per side until crispy and golden.
7
Serve tacos hot, garnished with cilantro and onion, with bowls of consommé and lime wedges for dipping.

Birria Tacos

Birria Tacos

Ingredients

Instructions

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