Amazing Birria Tacos
– chuck roast – olive oil – guajillo chiles – ancho chiles – roma tomatoes – onion – garlic cloves – cinnamon stick – bay leaf – dried oregano – cumin seeds – dried thyme – salt – black peppercorns – beef broth
For Tacos – corn tortillas – diced onion – cilantro – Mexican melting cheese - lime cut into wedges
Place a pot over medium-high heat. Add oil. Season beef with salt and pepper and add to pot. Sear on all sides. Add onion and cook two minutes more.
Remove the stems and seeds from the dried chile peppers.
In a pot, add the chiles, tomatoes, onion, garlic cloves, cinnamon stick, and bay leaf. Pour in enough water to cover all ingredients.
Place on stove over medium-high heat and bring to boil. Reduce heat to low and simmer uncovered for 10 minutes.
Add remaining seasonings to the sauce pot. Give it a stir and simmer for 10 minutes.
Strain contents of the sauce pot into a wire-mesh strainer over a bowl. Remove bay leaf and cinnamon stick. Place remaining solids into a blender.
Add broth from the sauce into the blender, plus beef broth. Whirl until well blended.
Place pot with the beef and onion back on the stove at medium heat. Pour the contents of the blender over the beef.
Bring to a simmer, then cover and lower heat. Simmer until meat is tender and shreds easily.
Turn off heat, remove beef from the sauce, and shred.
Dip a tortilla into the top of the stew, then place in skillet. Top with some shredded beef, cheese, and cilantro.
Fold tortilla over and fry for about one minute on each side, until crispy.
Serve with a bowl of the birria stew for dipping. Serve with lime wedges and jalapenos.
Enjoy! For more of my best beef recipes, visit my website!