Birria Tacos with Consomé

Serves 4

Ingredients

• 2 lbs beef chuck roast
• 4 dried guajillo chiles
• 3 dried ancho chiles
• 2 dried chile de arbol
• 1 large yellow onion
• 6 garlic cloves
• 3 roma tomatoes
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 2 tsp dried oregano
• 1/2 tsp ground cinnamon
• 3 bay leaves
• 4 cups beef broth
• 12 corn tortillas
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 1/2 cup fresh cilantro
• 1/2 cup white onion
• 4 lime wedges
• 2 tbsp vegetable oil
• 2 tsp kosher salt

Instructions

1. 1Remove stems and seeds from all dried chiles.
2. 2In a dry skillet over medium heat, toast the chiles for 1-2 minutes until fragrant; transfer to a bowl and cover with hot water to soak for 15 minutes.
3. 3Meanwhile, roughly chop the yellow onion, tomatoes, and garlic.
4. 4In a blender, combine soaked chiles (with soaking liquid), onion, tomatoes, garlic, vinegar, cumin, oregano, cinnamon, and salt; blend until smooth.
5. 5Cut beef into 2-inch chunks and season with remaining salt.
6. 6Heat oil in a large Dutch oven over medium-high; brown beef in batches, about 5 minutes per batch.
7. 7Return all beef to pot, pour in blended sauce, add bay leaves and beef broth; bring to a boil then reduce to low simmer.
8. 8Cover and simmer for 3 hours until beef is fork-tender, stirring occasionally; add water if needed to keep meat submerged.
9. 9Remove beef to a bowl and shred with two forks; skim fat from consomé and reserve for dipping.
10. 10Heat a large skillet over medium; dip a tortilla in reserved consomé, place in skillet, add cheese and a small handful of shredded beef.
11. 11Fold tortilla in half and cook 2-3 minutes per side until crispy and cheese is melted; repeat with remaining tortillas.
12. 12Serve 3 tacos per plate with chopped white onion, cilantro, lime wedges, and a bowl of hot consomé for dipping.