Birria Tacos with Consommé

• servings: 10 servings
• active time: 20 minutes
• total time: 3 hours 20 minutes

Ingredients

4 lbs Chuck roast (boneless)

1/4 cup Canola oil (plus more for frying tacos)

4 Dried Ancho chile

4 Dried Guajillo chiles

1 tbsp Chipotle in adobe sauce

1 Yellow onion (cut into wedges)

10 cloves Garlic (whole)

3 Roma tomatoes (whole)

2 tsp Mexican oregano (ground)

1 1/2 tsp Smoked paprika

1 tsp Ground Coriander

2 tsp Ground Cumin

2 Bay leaves

1 Cinnamon stick

3 tbsp Apple cider vinegar

6 cups Beef stock

Kosher salt

Ground black pepper

20 Corn tortillas

16 oz Oaxaca or Mozzarella cheese (grated)

Fresh cilantro

Yellow onion (small dice)

Lime wedges

Directions

Birria de Res

Remove stems and seeds from dried chiles. Place inside a hot skillet and toast for 2-3 minutes on each side. Remove and place inside a large bowl. Pour boiling water over chiles, enough to cover them. Let sit for 15 minutes.

Pat beef dry with a paper towel and season heavily with salt and pepper.

In a large dutch oven or pot, heat canola oil over medium heat. Add meat to the heated oil and sear each side for 3-4 minutes until browned. Transfer meat to a plate.

In the same pot, add onions, garlic cloves and tomatoes. Cook until softened and lightly caramelized, about 5 minutes.

Preheat oven to 300 degrees.

Next, add spices and chipotle in adobe to pot. Stir in apple cider vinegar and 3 cups of beef broth to deglaze the bottom of the pan. Use wooden spoon to scrape up all the caramelized bits.

Inside a blender, add rehydrated chiles and tomato-onion mixture. Blend on high speed until smooth. Season with salt.

Pour liquid back into the pot and place meat inside. Add bay leaves and cinnamon stick. Cover and bring to a boil. Place inside preheated oven and cook for 3 hours.

Remove the meat from the pot when it's cool enough to handle. Shred beef with two forks.

Stir remaining 3 cups of beef broth into the braising liquid to thin out. Adjust with salt if needed.

For Tacos

Heat a large cast iron skillet or pan over medium heat. Add enough canola oil to coat the bottom of the pan.

Warm tortillas in the microwave for 20-30 seconds to make them more pliable. Take each tortilla and lightly run it across the top of the braising liquid to soak up some of the flavored fat.

Place tortilla inside heated pan. Spread cheese over tortilla, all the way to the outer edge. Add shredded beef to one side and fold tortilla over.

Cook until crisp, about 3-4 minutes per side. Repeat with the remaining tortillas. To keep tacos warm, keep them inside a 180 degree oven until you're ready to serve.

For Serving

Place tacos onto a large platter. Pour consommé into small ramekins or bowls. Serve with diced onions, cilantro and lime wedges.

Nutrition

• Calories: 739 kcal
• Total Fat: 42 g
• Saturated Fat: 20 g
• Unsaturated Fat: 20 g
• Trans Fat: 1 g
• Cholesterol: 142 mg
• Sodium: 897 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 9 g
• Total Sugars: 9 g
• Protein: 53 g