Beef Birria Tacos
Ingredients:
Beef Birria:
– 3 pounds beef chuck roast
– 2 teaspoons salt, plus more to taste
– 1 teaspoon ground black pepper, plus more to taste
– 10 dried chile de árbol peppers, destemmed and deseeded
– 6 dried guajillo chile peppers, destemmed and deseeded
– 6 cloves garlic, peeled
– 1 large white onion, quartered
– Water
– 2 tablespoons paprika
– 1 tablespoon cumin powder
– 1 tablespoon dried oregano
– 1/2 tablespoon ground clove
– 3 bay leaves
– 1 cinnamon stick
For the Tacos:
– 48 corn tortillas, white or yellow
– 10 ounces Oaxaca cheese, queso quesadilla cheese or Monterey jack, shredded
– Non-stick cooking spray
– Chopped cilantro
– Diced white onion
– Lime wedges
Instructions:
Beef Birria:
1. Sprinkle beef chuck roast with salt and pepper, rub into roast, and set aside.
2. In a pot, combine chile de árbol peppers, guajillo chile peppers, garlic, and onions. Cover with water, bring to a boil, and cook for 15 minutes.
3. Transfer one cup of the cooking liquid, chiles, garlic, and onion to a blender. Add paprika, cumin, oregano, clove, two teaspoons salt, and one teaspoon pepper. Pulse until smooth.
4. Cut the beef chuck roast into large pieces. Place in a dutch oven, slow cooker, or Instant Pot. Add the sauce from step three and enough water to cover the beef by no more than one inch. Add bay leaves and cinnamon stick.
5. For stovetop: Simmer for 4-6 hours, shred meat, and simmer for an additional 1-2 hours. For slow cooker: Cook on low heat for 8-10 hours or high for 5-6 hours, shred meat, and return to pot. For Instant Pot: Pressure cook on high for 45 minutes, shred meat, and return to pot.
6. Discard bay leaves and cinnamon stick.
For the Tacos:
1. Heat a skillet to medium heat and spray with non-stick cooking spray.
2. Dip a tortilla in consomé (birria broth), shake off excess liquid, and place in the skillet. Sprinkle with cheese, then dip a second tortilla in consomé, shake off excess liquid, and place atop the cheese.
3. Fry for approximately 30 seconds or until slightly browned, then flip and fry an additional 30 seconds or until slightly browned and cheese is melted. Repeat with remaining tortillas and cheese.
4. Fill each shell with shredded beef and top with onion and cilantro. Serve with lime wedges and consomé for dipping.
Storage: Refrigerate in an airtight container for up to four days or freeze for up to three months.