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Ingredients
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Beef Preparation
Taco Assembly
Method
Beef Preparation
- 1
Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chiles. Place them in a saucepan with enough water to cover and bring to a boil. Simmer for 10 minutes until softened.
- 2
- 3
Cook the Beef
In a large pot, heat a little oil over medium heat. Add the beef chuck roast and sear on all sides until browned. Pour the blended sauce over the beef, add the bay leaves and the remaining beef broth. Bring to a simmer.
- 4
Slow Cook
Cover the pot and reduce the heat to low. Let it cook for 3 hours or until the beef is tender and easily shredded.
- 5
Taco Assembly
- 6
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 7
Assemble the Tacos
Place a generous amount of the shredded birria beef on each tortilla. Top with Oaxaca cheese, Cotija cheese, chopped onion, and cilantro.
- 8
Serve
Serve the tacos hot with lime wedges on the side for squeezing over the tacos.