Birria Tacos (Quesabirria)

• 5 dried ancho chiles
• 5 dried guajillo chiles
• 2-3 Chiles de árbol
• 1 Tbsp oil
• 1 large onion, peeled and diced
• 4 large tomatoes, roughly chopped
• 8 garlic cloves, roughly chopped
• 2 Tbsp tomato paste
• 1 inch ginger, peeled and roughly chopped
• ¼ cup apple cider vinegar
• 1 cup beef stock
• 1.5 tsp ground cumin
• 1 tsp ground cinnamon
• 1 Tbsp dried oregano
• 1 tsp thyme
• 2 tsp coriander powder
• 2 tsp salt
• 1 tsp pepper
• 2 cloves, ground into powder
• 3-3.5 lbs chuck roast, cut into large chunks
• Salt to taste
• Pepper to taste
• 2 Tbsp oil
• 4 cups beef stock
• 15-20 white or yellow corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• ½ white or red onion, diced
• bunch of cilantro, chopped
• lime wedges, to serve

Instructions

1. 1

   Dry toast and rehydrate the chilis: Cut the stems off and make a slit along the side to open them and discard the seeds. Dry toast them in hot pan for 1-2 minutes, until fragrant (don’t burn them, as they can turn bitter). Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes.

2. 2

   Sauté the veggies: Heat oil and sauté the onion, garlic and tomato until softened. Then transfer the veggies to the blender.

3. 3

   Make Birria Sauce: In the blender, blend above veggie mixture along with rehydrated chilis, spices and herbs (oregano, cumin, cinnamon, coriander powder, ground clove, thyme, salt and pepper), apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend it till the mixture is completely smooth.

4. 4

   Prepare and sear the meat: Cut the chuck roast into large chunks and generously season it with salt and pepper. We always like to sear the meat before putting it in the stew, as it adds tons of flavors. Heat the oil in the stew pot (or instant pot on saute mode) and brown the meat on all sides.

5. 5

   Cook the stew: In a big stew pot, combine the meat with the Birria sauce. Add in 4 cups of beef stock. Cover and cook over low heat on the stovetop for 3 to 4 hours, or until the meat is completely tender. Keep an eye on the stew and stir it every 20 minutes or so, as not to burn the meat at the bottom.

6. 6

   Reserve the fat on top of the stew to fry the tacos.

7. 7

   Shred the meat: Taste and adjust the seasonings like salt and pepper. Remove the beef from the consommé and shred with two forks.

8. 8

   Dip Tortillas: Heat a large griddle or skillet over medium heat. Add a small amount of oil to the griddle and swirl it around. Dip a corn tortilla into the reserved fat from Birria and lay it on the hot pan.

9. 9

   Assemble the taco: Quickly top it with shredded cheese along with a spoonful of shredded meat, and a little chopped onion and cilantro. Don’t overfill the tacos.

10. 10

    Fry Tacos: Fold tortilla over, in half. Fry for several minutes, until crispy and browned on both sides, flipping once. Remove to a plate for serving.

11. 11

    Serve: Sprinkle remaining chopped white onion and cilantro on top. Serve with a cup of consommé broth, for dipping.