Crispy Birria Tacos

Ingredients

• 3 lb beef chuck roast (cut into large chunks)
• 5 dried guajillo chilies (stems and seeds removed)
• 3 dried ancho chilies (stems and seeds removed)
• 1 white onion (halved)
• 6 garlic (cloves, peeled)
• 2 tomatoes (halved)
• 4 cup beef broth
• 1 cinnamon stick
• 3 bay leaves
• 1 tbsp cumin
• 1 tbsp oregano (preferably Mexican oregano)
• 12 corn tortillas
• 2 cup oaxaca cheese (shredded)
• 0.5 cup cilantro (finely chopped, for garnish)
• 0.5 cup white onion (finely diced, for garnish)

Steps

1. 1

   Sear the beef chuck roast chunks in a large pot or Dutch oven over medium-high heat until browned on all sides. Remove and set aside.

2. 2

   In the same pot, toast the dried chilies for 1-2 minutes until fragrant. Add the onion, garlic, and tomatoes, then cover with beef broth.

3. 3

   Add the cinnamon stick, bay leaves, cumin, and oregano. Simmer for 15 minutes until the chilies are soft.

4. 4

   Transfer the chili and vegetable mixture to a blender and blend until completely smooth. Pour the sauce back into the pot with the beef.

5. 5

   Cover and simmer on low heat for 2.5 to 3 hours, or until the beef is fork-tender and shreds easily.

6. 6

   Remove the beef from the pot and shred it using two forks. Skim the fat off the top of the remaining broth (consommé) and reserve it.

7. 7

   Dip a corn tortilla into the reserved fat, then place it on a hot skillet. Top with shredded beef and Oaxaca cheese. Fold the tortilla in half.

8. 8

   Fry the taco on both sides until the tortilla is crispy and the cheese is melted.

9. 9

   Serve the tacos hot with a side of the consommé for dipping, garnished with fresh cilantro and diced onion.

Notes

The reserved fat from the top of the stew is essential for getting the tortillas crispy and flavorful. If you prefer a smoother consommé, strain it through a fine-mesh sieve before serving.

Nutrition per serving

• main
• dinner
• tacos
• birria
• stew
• comfort food
• gluten-free