Birria Taco (gf) Recipe

Cooking Directions

1. 1

   Prepare the Beef

   In a large pot, add the beef chuck roast, salt, black pepper, cumin, oregano, and cover with beef broth. Bring to a boil, then reduce heat to low and simmer for about 3 hours, or until the beef is tender and shreds easily.

2. 2

   Prepare the Chiles

   While the beef is cooking, remove stems and seeds from the dried guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant, then soak in hot water for 15 minutes.

3. 3

   Blend the Sauce

   In a blender, combine the soaked chiles, onion, garlic, and a cup of the beef broth. Blend until smooth. Once the beef is cooked, strain the liquid and add the blended sauce back to the pot. Stir to combine and let simmer for an additional 30 minutes.

4. 4

   Assemble the Tacos

   Heat the corn tortillas on a skillet. Dip each tortilla into the consommé, then fill with shredded beef, creamy white cheddar cheese, fresh onion, and cilantro.

5. 5

   Serve

   Serve the tacos with additional consommé on the side for dipping.