Birria Tacos
2 hrs 45 minYield: 16
Slow-simmered beef in a rich chile-spiced broth, shredded and folded into crispy cheese-topped tortillas, served with consommé for dipping.
| prepTrim fat from chuck roast and cut into large pieces | ||||||||
| 1.4 kg beef chuck roast, fat trimmed, cut into large pieces | Season chuck roast with salt | Add salt, bring to boil, add beef & bay leaves | Simmer covered 2 hrs 30 min until tender | Remove beef, shred, discard bones & bay leaves | Dip tortillas in sauce, fill with meat & cheese | Fry tacos until crispy on both sides | Top with onion & cilantro, serve with consommé | |
| 8 dried guajillo chile peppers | Rinse chiles, remove stems and seeds | |||||||
| 3 dried pasilla chile peppers | ||||||||
| 2–3 dried arbol chile peppers | ||||||||
| 5 Roma tomatoes, quartered (about 680 g) | Cook tomatoes, onion, garlic & chiles 5 min | Blend broth smooth, strain back into pot | ||||||
| 1 white onion, roughly chopped | ||||||||
| 1 head garlic (10–12 cloves) | ||||||||
| 1 Tablespoon whole black peppercorns | ||||||||
| 1 Tablespoon whole cumin seeds | ||||||||
| 1 Tablespoon dried oregano | ||||||||
| 1 Tablespoon dried thyme | ||||||||
| 1/2 teaspoon whole coriander seed | ||||||||
| 4 whole cloves | ||||||||
| 1 teaspoon fresh minced ginger | ||||||||
| 1 inch piece Mexican cinnamon stick (or 1/8 teaspoon ground cinnamon) | ||||||||
| 2 Tablespoons apple cider vinegar (or white vinegar) | ||||||||
| 960 ml water (for broth) | Add vinegar & 4 cups water, simmer 15 min | |||||||
| 2 bay leaves | ||||||||
| 1 Tablespoon kosher salt | ||||||||
| 4 bone-in beef short ribs | ||||||||
| 240 ml water (for blender rinse) | Rinse blender with 1 cup water, add to pot | |||||||
| 15 corn tortillas, white or yellow | ||||||||
| 280 g shredded Oaxaca cheese (or mozzarella or Monterey jack) | ||||||||
| 1/2 white onion, diced | ||||||||
| 1 bunch fresh cilantro, chopped | ||||||||
| 2 limes, cut into small wedges | ||||||||
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