Birria Tacos

Ingredients

For the birria

• 2½–3 lbs beef chuck or short ribs (or a mix)

• 3 dried guajillo chiles

• 2 dried ancho chiles

• 1–2 dried árbol chiles (optional, for heat)

• 1 medium onion, quartered

• 5 cloves garlic

• 2 tomatoes (or 1 cup crushed tomatoes)

• 1 tsp cumin

• 1 tsp dried oregano

• ½ tsp ground cloves

• 1 tsp smoked paprika

• 2 bay leaves

• Salt and pepper, to taste

• 4 cups beef broth or water

• 2 tbsp apple cider vinegar

For the tacos

• Corn tortillas

• Oaxaca or mozzarella cheese (shredded)

• Chopped white onion

• Fresh cilantro

• Lime wedges

Instructions

Remove stems and seeds from the dried chiles. Toast them lightly in a dry skillet over medium heat for about 30 seconds per side until fragrant (don’t burn them).

Soak toasted chiles in hot water for 15 minutes until soft. Blend chiles with onion, garlic, tomatoes, spices, vinegar, and a cup of soaking liquid until smooth.

Season beef with salt and pepper. Place in a large pot or Dutch oven, pour the sauce over it, add broth and bay leaves. Cover and simmer on low for 3–3½ hours (or bake at 325°F) until the meat is fall-apart tender.

Remove the beef and shred it. Skim some fat from the top of the broth and set it aside—this is key for crispy tacos. Keep the remaining broth warm for dipping (consomé).

Dip corn tortillas into the reserved fat, then place on a hot skillet. Add cheese, shredded birria, onion, and cilantro. Fold and cook until crispy and melty on both sides.

Serve tacos hot with a bowl of consomé, lime wedges, and extra cilantro. Dip generously.