Beef Birria Tacos

Ingredients

• 3 lbs Beef Chuck Roast
• 5 pieces Dried Guajillo Chiles
• 3 pieces Dried Ancho Chiles
• 4 cups Beef Broth
• 1 large White Onion
• 6 cloves Garlic Cloves
• 2 tbsp Apple Cider Vinegar
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 1 piece Cinnamon Stick
• 18 pieces Corn Tortillas
• 2 cups Oaxaca Cheese or Mozzarella
• 0.5 cup Fresh Cilantro and Diced Onion(optional)

Instructions

1. 1

   Remove seeds and stems from dried chiles. Toast them in a dry pan for 2 minutes, then soak in hot water for 15 minutes until soft.

2. 2

   In a blender, combine soaked chiles, garlic, vinegar, oregano, cumin, and 1 cup of the soaking liquid. Blend until smooth to create the adobo.

3. 3

   Season beef chunks with salt and pepper. In a large pot or Dutch oven, sear beef on all sides until browned.

4. 4

   Pour the adobo sauce and beef broth over the meat. Add the cinnamon stick and halved onion. Cover and simmer on low for 3-4 hours until the beef is fork-tender.

5. 5

   Remove the beef and shred it with two forks. Strain the cooking liquid (consomé) and reserve it. Skim the red fat from the top of the liquid into a separate bowl.

6. 6

   Heat a skillet over medium heat. Dip a tortilla into the reserved red fat, place it on the skillet, add shredded beef and cheese.

7. 7

   Fold the tortilla and cook until crispy on both sides. Serve with a bowl of the hot consomé for dipping, garnished with cilantro and onion.