Birria Tacos

Ingredients

• 1.5 kg beef chuck, cut into large chunks
• 5 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 12 small corn tortillas
• 200 g shredded mozzarella or Oaxaca cheese
• 1 white onion, chopped
• 6 cloves garlic
• 1/2 cup fresh cilantro, chopped
• 1 tsp cumin seeds
• 1 tsp dried oregano (Mexican if available)
• 4 cups beef broth

Instructions

1. 1

   Remove stems and seeds from the dried guajillo and ancho chiles. Toast them lightly in a dry skillet for 1-2 minutes until fragrant.

2. 2

   Soak the chiles in hot water for 15 minutes to rehydrate. Sauté the chopped onion and garlic in the skillet until soft.

3. 3

   In a blender, combine the softened chiles, sautéed onions/garlic, cumin, oregano, and a splash of the soaking liquid. Blend until smooth.

4. 4

   Cut the beef into large chunks and season with salt. Sear in a large pot with a little oil until browned. Pour over the blended chile sauce and beef broth.

5. 5

   Cover and simmer on low heat for 3-4 hours (or bake at 325°F/160°C) until the meat is falling-apart tender. Skim fat from surface if needed.

6. 6

   Remove the beef and shred it with two forks. Reserve the cooking liquid (consommé) in a bowl, keeping it warm.

7. 7

   Heat a griddle or skillet. Briefly dip a corn tortilla into the top oily layer of the consommé, then place on the hot griddle.

8. 8

   Sprinkle mozzarella over the tortilla, add shredded beef, and fold in half. Fry until the tortilla is crispy and the cheese is melted.

9. 9

   Serve immediately topped with fresh cilantro and chopped onion, with a cup of the consommé on the side for dipping.