Taco Birria (gf) Recipe

Preparation

1. 1

   Prepare the Birria

   In a large pot, toast the dried guajillo and ancho chiles over medium heat until fragrant. Remove stems and seeds, and transfer to a blender.

2. 2

   Make the Sauce

   Add onion, garlic, cumin, oregano, bay leaves, and beef broth to the blender with the chiles. Blend until smooth.

3. 3

   Cook the Beef

   In the same pot, sear the chuck roast on all sides until browned. Pour the sauce over the beef, season with salt and pepper, and bring to a simmer.

4. 4

   Slow Cook

   Cover and cook on low heat for about 3-4 hours, or until the meat is tender and easily shredded.

5. 5

   Shred the Meat

   Remove the beef from the pot, shred it with two forks, and return it to the broth.

6. 6

   Prepare Tortillas

   In a separate skillet, heat the corn tortillas until warm and pliable.

7. 7

   Assemble Tacos

   Fill each tortilla with shredded beef, top with Mexican cheese, chopped onions, and cilantro.

8. 8

   Serve

   Serve the tacos with a side of warm birria broth for dipping and garnish with additional cilantro.

9. 9

   Prepare Mexican Street Corn

   While the birria cooks, grill the corn on the cob until charred. Mix mayo, cotija cheese, and chili powder; coat the grilled corn with this mixture before serving.