Tacos de Birria

Ingredients

• Birria
• 3 1/2 lb Beef chuck roast
• 4 Guajillo chiles
• 3 Ancho chiles
• 2 Pasilla chiles
• 4 Tomatoes
• 1 Onion large
• 6 cloves Garlic
• 2 tablespoon Apple cider vinegar
• 4 cups Beef broth
• 3 Bay leaves
• 1 teaspoon Ground cumin
• 1 teaspoon Mexican oregano
• 4 Whole cloves
• 1 Cinnamon stick
• 1 1/2 teaspoon Salt Adjust to taste
• 1/2 teaspoon Black pepper
• Tacos
• 24 Corn tortillas
• 1 White onion chopped
• 1 cup Fresh cilantro chopped
• 6 Limes
• Optional Quesabirria
• 2 cups Oaxaca or mozzarella cheese (optional)

Instructions

1. Remove the stems and seeds from the guajillo, ancho and pasilla chiles. Soak the chiles in hot water for 15 to 20 minutes, until soft.
2. Blend the softened chiles with the tomatoes, onion, garlic, apple cider vinegar, cumin, Mexican oregano, cloves, cinnamon, salt and black pepper until very smooth.
3. Cut the beef into large chunks. Brown the beef in a large heavy pot, then pour in the chile sauce and beef broth. Add the bay leaves.
4. Cover and simmer over low heat for approximately 3 to 3 1/2 hours, or until the beef is extremely tender and easily shreds with a fork.
5. Remove the tender beef from the pot and shred it. Return some of the shredded beef to the consommé if desired and keep the remaining beef warm for the tacos.
6. Skim some of the flavorful red fat from the top of the consommé. Lightly dip each corn tortilla into the fat and place it on a hot skillet or griddle.
7. Fill each tortilla with shredded birria. Add Oaxaca or mozzarella cheese if making quesabirria. Fold and cook on both sides until the tortilla is crisp and the cheese is melted.
8. Top the tacos with chopped white onion and fresh cilantro. Serve immediately with lime wedges and a bowl of hot birria consommé for dipping.

Tips

Use beef chuck roast for excellent flavor and tenderness.

Do not skip soaking the dried chiles.

Cook the beef low and slow until it shreds easily.

Use the flavorful red fat from the top of the consommé to coat the tortillas before cooking.

Do not overfill the tacos or they will be difficult to crisp.

Serve with plenty of fresh onion, cilantro and lime.

Birria can be prepared a day ahead and often tastes even better the next day.

Serving suggestions

Serve with hot birria consommé for dipping, chopped white onion, fresh cilantro and lime wedges. Radishes, salsa roja or salsa verde, grilled onions and jalapeños are excellent additions.