Birria Tacos

Ingredients

• • 3 lbs beef chuck roast, cut into chunks
• • 5 dried guajillo chiles, stemmed and seeded
• • 3 dried ancho chiles, stemmed and seeded
• • 1 large onion, quartered
• • 6 cloves garlic
• • 2 Roma tomatoes
• • 1 tablespoon cumin
• • 1 teaspoon oregano
• • 1 teaspoon black pepper
• • 4 cups beef broth
• • 2 tablespoons apple cider vinegar
• • 24 corn tortillas
• • 2 cups shredded Oaxaca or mozzarella cheese
• • Fresh cilantro, diced onion, and lime for serving
• • Salt to taste

Instructions

1. Step 1: Toast dried chiles in a dry skillet for 30 seconds per side. Soak in hot water for 20 minutes until soft.
2. Step 2: Blend soaked chiles with onion, garlic, tomatoes, cumin, oregano, pepper, vinegar, and 1 cup broth until smooth.
3. Step 3: Season beef generously with salt. Place in a Dutch oven or slow cooker.
4. Step 4: Pour the chile sauce and remaining broth over the beef. Cover and braise at 325°F for 3 hours (or 6-8 hours on low in slow cooker) until fork-tender.
5. Step 5: Shred the beef and return to the broth. Strain some broth into a bowl for the consommé.
6. Step 6: Dip corn tortillas in the red birria broth. Fill with shredded beef and cheese.
7. Step 7: Cook tacos on a griddle or skillet over medium-high heat until crispy and cheese is melted, about 2-3 minutes per side.
8. Step 8: Serve tacos with consommé for dipping, topped with cilantro, diced onion, and a squeeze of lime.