Birria Tacos Recipe

Prepare the chilies

Remove stems and seeds from dried guajillo, ancho, and pasilla chilies. Toast them lightly in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them.

Place toasted chilies in a bowl and cover with hot water. Let them soak for 15 minutes to soften.

While chilies are soaking, bring 2 cups of water to a boil. Add tomatoes and boil for 5 minutes until skins begin to peel. Remove and set aside.

In a blender, add softened chilies (drained), boiled tomatoes, garlic cloves, 1/2 onion, cinnamon stick, oregano, cumin, cloves, peppercorns, apple cider vinegar, and 1 cup of water. Blend until smooth.

Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef chuck roast on all sides until browned. Remove and set aside.

In the same pot, pour in the blended chili sauce. Simmer for 5 minutes, stirring occasionally.

Return seared beef to the pot. Add remaining 1/2 onion (quartered), bay leaves, salt, and remaining 3 cups of water. Bring to a boil, then reduce heat to low and cover. Simmer for 2.5 to 3 hours until beef is tender and shreds easily.

Once cooked, remove beef and shred with two forks. Strain the broth to remove solids, reserving it as the dipping consomé.

Heat a skillet or griddle over medium heat and add a bit of vegetable oil.

Dip each corn tortilla into the reserved Birria broth to coat lightly, then place on the hot skillet.

Add a small amount of shredded beef, cheese, diced onion, and cilantro to one half of each tortilla. Fold over to form a taco.

Cook tacos on both sides for 2-3 minutes per side, or until crispy and cheese is melted.

Remove tacos from the skillet and repeat with remaining tortillas and filling.

Serve 3 tacos per plate with a small bowl of reserved Birria broth on the side for dipping.