Birria Tacos

Ingredients

• 2½ lb chuck roast
• 6 guajillo chiles
• 3 ancho chiles
• 3 arbol chiles (optional)
• 2 roma tomatoes
• ½ white onion
• 4 garlic cloves
• 2 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano
• 2 bay leaves
• ¼ tsp cloves
• 1 cinnamon stick
• 4 cup beef broth
• 12 corn tortillas
• 1 cup queso Oaxaca (optional)
• ½ cup cilantro (optional)
• ¼ cup white onion, diced (optional)
• 1 lime (optional)
• 2 tbsp vegetable oil
• 1 tbsp salt
• ½ tsp black pepper

Steps

1. Sear beef chuck roast in a large pot or Dutch oven over medium-high heat until browned on all sides. Remove beef and set aside.
2. Toast dried chiles, tomatoes, onion, and garlic in the same pot until fragrant. Deglaze with apple cider vinegar, then add cumin, oregano, bay leaves, cloves, cinnamon stick, and beef broth. Bring to a simmer.
3. Remove chiles, tomatoes, onion, and garlic from the pot and blend with a cup of the braising liquid until smooth. Strain the sauce back into the pot, discarding solids.
4. Return the seared beef to the pot with the strained sauce. Add salt and pepper. Cover and simmer on low heat for 3-4 hours, or until beef is fork-tender.
5. Remove beef from the pot and shred it using two forks. Skim some of the fat from the top of the braising liquid (consommé) and set aside.
6. Dip corn tortillas in the skimmed fat, then place on a hot griddle or large skillet. Add shredded beef and a sprinkle of cheese (if using) to one half of each tortilla. Fold and cook until crispy and cheese is melted.
7. Serve birria tacos immediately with a side of the consommé for dipping, garnished with fresh cilantro, diced white onion, and a squeeze of lime, if desired.