Name: Birria Tacos
Prep time: 30 min
Cook time: 180 min
Yield: 8
Ingredients: 3 lbs beef chuck roast; 4 guajillo chiles; 3 ancho chiles; 2 chiles de arbol; 1 large white onion; 6 cloves garlic; 2 Roma tomatoes; 2 cups beef broth; 2 tbsp apple cider vinegar; 1 tbsp dried oregano; 1 tsp cumin; 0.5 tsp ground cloves; 1 tsp black pepper; 16 corn tortillas; 2 cups shredded Oaxaca cheese; 1 bunch fresh cilantro; 1 white onion; 2 limes

Toast dried chiles in a dry skillet until fragrant and pliable, about 2 minutes per side. Place in a bowl and cover with hot water. Soak for 30 minutes.

Char tomatoes, onion quarters, and garlic in the same skillet until blackened in spots.

Blend soaked chiles (reserve soaking liquid) with charred vegetables, vinegar, oregano, cumin, cloves, pepper, and 1 cup of the chile soaking liquid until smooth.

Season beef generously with salt. Place in a Dutch oven or large pot. Pour the chile sauce over the beef and add beef broth.

Cover and braise in a 325F oven for 3 hours, or until beef is fall-apart tender. Shred the meat and return to the liquid.

To make tacos: Dip corn tortillas in the birria consomme (the braising liquid). Fry in a skillet, add cheese to one half, fold, and cook until crispy on both sides.

Serve tacos with extra consomme for dipping, topped with cilantro, diced onion, and lime wedges.

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Birria Tacos

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Marcus Rodriguez

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