Beef Birria Tacos

• total waktu: 4 hours 8 minutes

Bahan-bahan

3–4 pounds beef chuck roast

5–6 guajillo chiles

2–3 ancho chiles

3–5 chiles de árbol (adjust to taste)

1 white onion (roughly chopped)

6–8 garlic cloves (peeled)

2–3 Roma tomatoes

1 teaspoon cumin seeds

1 teaspoon Mexican oregano

3–4 whole cloves

1/2 teaspoon black peppercorns

1 small cinnamon stick

2–3 bay leaves

2 tablespoons apple cider vinegar

6–8 cups beef broth or water

Salt and black pepper (to taste)

24–30 corn tortillas

1 ½ cups Oaxaca cheese or Monterey Jack (shredded)

Fresh cilantro (chopped)

White onion (finely diced)

Lime wedges

Petunjuk

Remove stems and seeds from all dried chiles.

Heat a dry pan over medium heat and toast the chiles for 1–2 minutes per side until fragrant. Do not burn.

Place toasted chiles in a bowl, cover with hot water, and let them soften for 20–30 minutes.

Pat the beef dry and season generously with salt and black pepper.

Heat oil in a large pot or Dutch oven over medium-high heat.

Sear the beef on all sides until deeply browned, then remove and set aside.

In the same pot, sauté the chopped onion for about 5 minutes until softened.

Add garlic and cook for 1 minute.

Add Roma tomatoes and cook 5–7 minutes until softened and slightly broken down.

Drain the softened chiles (reserve some soaking liquid).

Add chiles, sautéed vegetables, cumin seeds, oregano, cloves, peppercorns, cinnamon stick, vinegar, and about 1 cup broth (or chile liquid) to a blender.

Blend until completely smooth. Add more liquid if needed for a thick, pourable sauce.

Strain the sauce into the pot for a smoother texture, pressing to extract all liquid. Discard solids.

Return the beef to the pot and add bay leaves.

Pour in enough broth to mostly cover the meat (about 6–8 cups total).

Bring to a gentle simmer, cover, and cook on low for 3–4 hours until the beef is fall-apart tender.

Remove the beef and shred it with two forks.

Skim the red fat from the top of the broth and set it aside this is key for frying the tacos.

Taste the consommé and adjust salt if needed. Keep warm.

Heat a griddle or large pan over medium heat.

Dip each tortilla into the reserved red fat, coating both sides.

Place on the hot surface, add shredded beef and cheese to one half.

Fold the tortilla and cook until crispy and golden on both sides, with melted cheese.

Repeat with remaining tortillas.

Serve hot with a side of consommé for dipping.

Top with chopped cilantro, diced onion, and a squeeze of fresh lime.