Beef Birria Tacos

Ingredients

• 3 lb beef chuck roast, cut into large chunks
• 1 lb beef short ribs (optional but recommended)
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1–2 dried árbol chiles (optional)
• 1 large onion, quartered
• 5 garlic cloves
• 2 Roma tomatoes
• 2 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp Mexican oregano
• ½ tsp ground cloves
• ½ tsp cinnamon
• 2 bay leaves
• 4 cups beef broth
• 1½ tsp salt
• ½ tsp black pepper
• Corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• Diced onion, chopped cilantro, and lime wedges, to serve

Method

1. 1

   Remove stems and seeds from the dried chiles. Toast them briefly in a dry skillet, about 20–30 seconds per side, without burning them.

2. 2

   Place the chiles in hot water for about 15 minutes to soften.

3. 3

   Blend the softened chiles with onion, garlic, tomatoes, vinegar, cumin, oregano, cloves, cinnamon, and about 1 cup beef broth until smooth.

4. 4

   Season the beef with salt and pepper and brown it in a Dutch oven over medium-high heat.

5. 5

   Pour the chile sauce over the beef. Add the remaining broth and bay leaves. Bring to a gentle simmer, cover, and cook over low heat for about 3–3½ hours, until the beef shreds easily. You can also braise it covered in a 325°F oven for about the same time.

6. 6

   Remove the beef and shred it. Skim some of the reddish fat from the top of the consommé into a shallow bowl.

7. 7

   Lightly dip each tortilla in the fat and place it on a hot skillet. Add cheese and shredded birria beef, fold, and cook until both sides are crisp and the cheese melts.

8. 8

   Serve immediately with onion, cilantro, lime, and a bowl of hot consommé for dipping.