Beef Birria Tacos

Ingredients

• 3 pounds beef chuck roast, cut into chunks
• 6 dried guajillo chiles
• 4 dried ancho chiles
• 2 dried chipotle chiles
• 1 white onion, halved
• 8 garlic cloves
• 2 tablespoons apple cider vinegar
• 1 tablespoon cumin seeds
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 4 whole cloves
• 1 cinnamon stick
• 2 bay leaves
• 8 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 corn tortillas
• 2 cups shredded Oaxaca cheese
• 1 white onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• oil for frying tortillas

Instructions

1. Remove stems and seeds from dried chiles. Toast chiles in a dry skillet for 2 minutes until fragrant.
2. Boil toasted chiles in 2 cups water for 10 minutes until softened. Drain and transfer to a blender.
3. Add onion, garlic, vinegar, cumin, oregano, thyme, cloves, cinnamon, and bay leaves to blender. Add 1 cup beef broth and blend until smooth sauce forms.
4. Strain chile sauce through a fine mesh sieve into a large pot, pressing solids with spoon to extract all liquid.
5. Add beef chunks and remaining 7 cups beef broth to pot with chile sauce. Season with salt and pepper.
6. Bring to boil, then reduce heat and simmer uncovered for 3-4 hours until beef is very tender and shreds easily.
7. Remove beef with slotted spoon and shred with two forks. Reserve the consomé (cooking liquid) in pot.
8. Dip each corn tortilla into hot consomé for 2-3 seconds to soften and soak.
9. Fill each tortilla with shredded beef and cheese. Fold or roll tortilla.
10. Heat oil in skillet and fry filled tortillas for 1-2 minutes per side until crispy and golden.
11. Transfer to plate and top with diced onion and cilantro.
12. Serve with lime wedges and small cups of warm consomé for dipping.

Notes

• Use a Dutch oven or large heavy pot to evenly distribute heat during the long simmering process
• Prep all chiles and spices ahead of time for efficient cooking
• The consomé (broth) is essential for authentic birria tacos; reserve plenty for serving and dipping
• Shredded beef can be made up to 2 days ahead and refrigerated in the consomé
• Reheat shredded beef in consomé over low heat before assembling tacos
• If consomé becomes too thick after cooling, thin with additional beef broth before reheating
• Oaxaca cheese is traditional, but mozzarella or quesadilla cheese work as substitutes