Birria Tacos

Ingredients

• 3 lb Beef chuck roastcut into large chunks
• 4 Dried guajillo chilesstemmed and seeded
• 2 Dried ancho chilesstemmed and seeded
• 1 medium White onionhalved
• 6 cloves Garlic
• 4 cups Beef broth
• 2 tbsp Apple cider vinegar
• 2 tsp Ground cumin
• 1 tsp Mexican oregano
• 18 Corn tortillas
• 2 cups Oaxaca or mozzarella cheeseshredded
• 1 cup Cilantro and onionchopped, for serving

Equipment

• Dutch oven
• Blender
• Skillet
• Tongs

Instructions

1. 1

   Toast the dried chiles in a dry Dutch oven for a few seconds per side until fragrant. Cover with hot water and soak until softened.

   ⏱ 20 min

2. 2

   Season the beef with salt. Brown it in the Dutch oven in batches, then set it aside.

   ⏱ 15 min

3. 3

   Blend the softened chiles with onion, garlic, broth, vinegar, cumin, oregano, and a pinch of salt until smooth.

   ⏱ 5 min

4. 4

   Return beef to the pot, pour in the chile sauce, cover, and simmer gently until the beef shreds easily.

   ⏱ 180 min

5. 5

   Shred the beef and skim some red fat from the top of the broth into a small bowl.

   ⏱ 10 min

6. 6

   Dip tortillas lightly in the skimmed fat, fill with beef and cheese, and crisp in a skillet until browned on both sides.

   ⏱ 12 min

7. 7

   Serve tacos with cilantro, onion, and small bowls of hot consomme for dipping.

   ⏱ 5 min