Name: Birria Tacos
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6 servings
Ingredients: 5 dried guajillo chiles (stemmed and seeded); 3 dried ancho chiles (stemmed and seeded); 2 dried chiles de árbol (optional, for heat); 4 cup hot water (for soaking); ½ white onion (roughly chopped); 5 clove garlic cloves (peeled); 2 Roma tomatoes (halved); 2 tablespoon apple cider vinegar; 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves; 1 cup beef broth (for blending); 3 pound boneless beef chuck roast (cut into 3-inch chunks); 2 teaspoon kosher salt; 1 teaspoon black pepper; 2 tablespoon vegetable oil; 3 cup beef broth; 2 bay leaves; 18 corn tortillas (6-inch); 2 cup shredded Oaxaca cheese (or Monterey Jack; about 8 oz); ½ cup white onion (finely diced); ½ cup fresh cilantro (chopped); 2 limes (cut into wedges)

Instructions

Toast and soak the chiles
Toast and soak the chiles:
Heat a large dry skillet over medium heat. Toast 5 guajillo chiles, 3 ancho chiles, and 2 chiles de árbol for 20 to 30 seconds per side, until fragrant and pliable, without letting them burn. Place the chiles in a bowl, cover with 4 cups hot water, and soak for 20 minutes, until soft. Drain and discard the soaking water.
Birria sauce
Birria sauce:
In a blender, combine the soaked chiles, ½ roughly chopped white onion, 5 peeled garlic cloves, 2 halved Roma tomatoes, 2 tablespoons apple cider vinegar, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and 1 cup beef broth. Blend for about 2 minutes, until the birria sauce is completely smooth.
Sear the beef
Sear the beef:
Season 3 pounds beef chuck chunks with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in 2 batches for 3 to 4 minutes per side, until well browned.
Braise
Braise:
Return all of the beef to the pot. Pour the birria sauce through a fine-mesh strainer into the pot, pressing on the solids. Add 3 cups beef broth and 2 bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for 3 hours, until the beef shreds easily with a fork.
Shred and make the consommé
Shred and make the consommé:
Transfer the beef to a cutting board and shred it with two forks; discard the bay leaves. Skim about ¼ cup of the red fat from the surface of the broth into a small bowl for frying the tacos. Keep the remaining broth, now your birria consommé, warm over low heat. Taste and add up to ½ teaspoon kosher salt if needed.
Fry the tacos
Fry the tacos:
Heat a large skillet or griddle over medium heat. Dip 1 corn tortilla in the reserved red fat or consommé on both sides and lay it in the skillet. Top one half with about 2 tablespoons shredded Oaxaca cheese and about ⅓ cup shredded beef, then fold it closed. Cook for 2 to 3 minutes per side, until crispy and golden. Repeat with the remaining 17 tortillas, working in batches.
Serve
Serve:
Ladle the consommé into 6 small cups, about ¾ cup each, and top each cup with some of the ½ cup diced white onion and ½ cup chopped cilantro. Serve 3 birria tacos per person with the consommé for dipping and 2 limes cut into wedges.

Tips

Toast the dried chiles just until fragrant; burnt chiles make birria bitter. Beef chuck is the best cut, and adding 1 pound bone-in short ribs gives an even richer consommé. Make the birria a day ahead: the fat hardens on top in the refrigerator, so it's easy to lift off and use for frying the tacos.

Storage

Store the shredded birria beef in its consommé in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, then assemble and fry the tacos fresh so they stay crispy.

Serving suggestions

Serve birria tacos with consommé for dipping, lime wedges, sliced radishes, and salsa verde, with Mexican rice and refried beans on the side. Use leftover birria for quesadillas, nachos, or birria ramen made with the extra consommé.