The Best Birria Tacos!
– boneless chuck roast – olive oil – guajillo chiles – ancho chiles – roma tomatoes – onion – garlic – cinnamon stick – bay leaf – dried oregano – cumin seeds – dried thyme – salt – black peppercorns – beef broth
For Tacos – corn tortillas – diced onion – chopped cilantro – Mexican melting cheese – lime 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, cinnamon stick, and bay leaf. Pour in water. Place on stove and bring to boil. Simmer uncovered for 10 minutes.
Add remaining seasonings to the sauce pot. Give it a stir and simmer for 10 minutes more.
Strain contents of the sauce pot into a wire-mesh strainer over a bowl. Remove the bay leaf and cinnamon. 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. Pour the contents of the blender over the beef. Simmer until meat is tender and shreds easily, about 2½ to 3 hours.
Turn off heat, remove beef from the sauce, and shred.
Heat a skillet over medium heat. Dip a tortilla into the top of the stew then place in the hot skillet. Top with beef, cheese, and cilantro.
Fold tortilla over and fry on each side until crispy. Remove taco to plate. Repeat steps with remaining tortillas.
Serve with a bowl of the birria stew, lime wedges and jalapenos. Top with onion, cilantro and more cheese if desired.
Carefully open the lid. Stir, serve, and enjoy!
Enjoy! For more of my best beef recipes, visit my website!