Birria Tacos
Rich, slow-braised beef soaked in a smoky, chile-tomato stew until falling-apart tender, then crisped on a tortilla with melted cheese for a crunchy, juicy bite. The consommé left behind becomes a savory dunking sauce that deepens every mouthful.
3 lb beef chuck roast, cut into 3-inch pieces
6 dried guajillo chile, stemmed and seeded
2 dried ancho chile, stemmed and seeded
4 roma tomato, halved
1 white onion, divided: quartered, remaining finely diced
6 clove garlic, peeled
4 cup beef stock
2 tbsp apple cider vinegar
2 tbsp vegetable oil
2 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1 cinnamon stick
2 bay leaf
2 tsp salt
1 tsp black pepper
12 corn tortilla, warmed
2 cup shredded Oaxaca or mozzarella cheese
1 bunch cilantro, leaves chopped
2 lime, cut into wedges
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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