Beef Birria Taco Plate Recipe

Prepare the Beef

In a large pot, season the chuck roast with salt, pepper, cumin, and oregano. Sear the roast on all sides over medium-high heat until browned.

Prepare the Sauce

Remove the stems and seeds from the dried chiles. Soak them in hot water for about 20 minutes until soft. Blend the chiles with garlic cloves, and 1 cup of beef broth until smooth.

Slow Cook the Beef

Add the blended sauce, remaining beef broth, bay leaves, and the seared roast to the pot. Bring to a boil, then reduce heat to low and cover. Cook for 3-4 hours or until the beef is tender and shreds easily.

Prepare the Tacos

Once the beef is cooked, remove it from the pot and shred it with two forks. Strain the broth to remove solids, and reserve the liquid for dipping.

Grill the Tacos

Heat a skillet over medium heat. Dip corn tortillas in the reserved consomme, then place them in the skillet. Add shredded beef and sprinkle with Monterey Jack cheese. Fold the tortillas in half and grill until cheese is melted and tortillas are crispy.

Serve

Serve the grilled tacos topped with chopped red onion and fresh cilantro. Provide the reserved consomme on the side for dipping.