Homemade Birria Tacos with Consommé

Ingredients

• 1.5 lbs beef chuck roast, cut into large chunks
• 0.5 lb beef short rib(optional)
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 chipotle chiles in adobo sauce
• 1 white onion, divided
• 5 garlic cloves
• 2 roma tomatoes
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 2 bay leaves
• 3 cups beef broth
• 8 corn tortillas
• 1 cup shredded Oaxaca or Monterey Jack cheese(optional)
• 0.25 cup fresh cilantro, chopped(optional)
• 2 lime wedges(optional)
• 2 tsp salt
• 2 tbsp vegetable oil

Instructions

1. 1

   Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant, then soak them in hot water for 15 minutes (part of the 40-minute prep).

2. 2

   Blend the softened chiles with chipotles in adobo, half the onion, garlic, tomatoes, vinegar, cumin, oregano, and 1 tsp salt until smooth. Strain the adobo sauce into a bowl.

3. 3

   Season the beef generously with salt, then sear the chunks in oil in a Dutch oven over high heat until browned on all sides, about 10 minutes. Remove and set aside.

4. 4

   Pour the adobo sauce into the pot and fry it for 5 minutes, stirring constantly, until darkened and thickened.

5. 5

   Return the beef to the pot, add bay leaves and beef broth, bring to a boil, then cover and simmer on low for 3.5 hours until the beef shreds easily.

6. 6

   Remove the beef and shred it with two forks. Skim fat from the broth and reserve the fat; season the consommé with salt to taste.

7. 7

   Dip each tortilla in the reserved chile fat, then place on a hot griddle. Top with shredded beef (and cheese if using), fold, and crisp each taco 2-3 minutes per side until golden.

8. 8

   Serve the tacos hot with a cup of warm consommé for dipping, topped with diced onion, cilantro, and a squeeze of lime.