Birria-Style Beef Tacos

Ingredients

• 3 lb beef chuck roast, cut into large chunks
• 1 1/2 tsp kosher salt
• 1 tbsp neutral oil
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 Roma tomatoes
• 1/2 white onion
• 4 garlic cloves
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1/4 tsp ground cinnamon
• 2 tbsp apple cider vinegar
• 2 bay leaves
• 12 corn tortillas
• 8 oz Oaxaca or low-moisture mozzarella cheese, shredded
• finely diced white onion
• chopped cilantro
• lime wedges

Instructions

1. Toast dried chiles briefly in a dry skillet, approximately 10-20 seconds per side, without burning.
2. Place chiles in hot water and soak 15-20 minutes until softened.
3. Season beef with salt.
4. Heat oil in a Dutch oven.
5. Brown beef in batches.
6. Transfer beef out of the pot.
7. Blend softened chiles, tomatoes, onion, garlic, broth, cumin, oregano, cinnamon, and vinegar until smooth.
8. For a smoother consomme, strain the chile mixture.
9. Return beef to Dutch oven.
10. Pour chile sauce over beef.
11. Add bay leaves.
12. Add enough additional broth if necessary so the beef is mostly surrounded by liquid.
13. Bring to a simmer.
14. Cover.
15. Cook at 325F approximately 2 1/2-3 hours until beef is fork-tender.
16. Remove beef.
17. Shred thoroughly.
18. Skim some of the reddish fat from the surface of the braising liquid into a shallow bowl.
19. Keep remaining consomme warm for dipping.
20. Heat a griddle over medium heat.
21. Lightly dip or brush each tortilla with the reserved surface fat.
22. Place tortilla on griddle.
23. Add cheese and shredded beef.
24. Fold.
25. Cook until crisp on both sides and cheese melts.
26. Serve immediately with onion, cilantro, lime, and warm consomme.

Nutrition

Chef's Notes

CHILES: Toast only briefly. Burned dried chiles become unpleasantly bitter. BRAISE: Do not rush the beef. Chuck needs time for connective tissue to soften.

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