Birria Tacos

230 mins
Serves 1
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Directions

  1. 1Season the chuck roast with salt and pepper.
  2. 2Season the chuck roast with salt and pepper.
  3. 3Season the chuck roast with salt and pepper.
  4. 4Cut the onion in half.
  5. 5Cut the onion in half.
  6. 6Cut the onion in half.
  7. 7Shake the head of garlic in a container to loosen the cloves.
  8. 8Shake the head of garlic in a container to loosen the cloves.
  9. 9Shake the head of garlic in a container to loosen the cloves.
  10. 10Peel the garlic cloves.
  11. 11Peel the garlic cloves.
  12. 12Peel the garlic cloves.
  13. 13Sear the meat for a few minutes on each side.
  14. 14Sear the meat for a few minutes on each side.
  15. 15Sear the meat for a few minutes on each side.
  16. 16Add the onion (face down) and garlic to the pot with the seared meat.
  17. 17Add the onion (face down) and garlic to the pot with the seared meat.
  18. 18Add the onion (face down) and garlic to the pot with the seared meat.
  19. 19Dry toast the chilies until fragrant.
  20. 20Dry toast the chilies until fragrant.
  21. 21Dry toast the chilies until fragrant.
  22. 22Add 2 quarts of water to the pot.
  23. 23Add 2 quarts of water to the pot.
  24. 24Add 2 quarts of water to the pot.
  25. 25Add the toasted chilies, spices (except bay leaves and cinnamon stick), tomatoes, and bouillon cubes to the pot.
  26. 26Add the toasted chilies, spices (except bay leaves and cinnamon stick), tomatoes, and bouillon cubes to the pot.
  27. 27Add the toasted chilies, spices (except bay leaves and cinnamon stick), tomatoes, and bouillon cubes to the pot.
  28. 28Bring the mixture to a boil, cover, and simmer for 1 hour.
  29. 29Bring the mixture to a boil, cover, and simmer for 1 hour.
  30. 30Bring the mixture to a boil, cover, and simmer for 1 hour.
  31. 31Remove everything but the meat from the pot and blend.
  32. 32Remove everything but the meat from the pot and blend.
  33. 33Remove everything but the meat from the pot and blend.
  34. 34Strain the blended mixture and return it to the pot.
  35. 35Strain the blended mixture and return it to the pot.
  36. 36Strain the blended mixture and return it to the pot.
  37. 37Add oregano, cumin, and thyme to the pot.
  38. 38Add oregano, cumin, and thyme to the pot.
  39. 39Add oregano, cumin, and thyme to the pot.
  40. 40Cover and simmer for another 1.5 hours.
  41. 41Cover and simmer for another 1.5 hours.
  42. 42Cover and simmer for another 1.5 hours.
  43. 43Shred the meat and add it back to the pot.
  44. 44Shred the meat and add it back to the pot.
  45. 45Shred the meat and add it back to the pot.
  46. 46Dip corn tortillas in the consomé and cook them in a pan.
  47. 47Dip corn tortillas in the consomé and cook them in a pan.
  48. 48Dip corn tortillas in the consomé and cook them in a pan.
  49. 49Add Oaxaca cheese and shredded meat to the tortillas.
  50. 50Add Oaxaca cheese and shredded meat to the tortillas.
  51. 51Add Oaxaca cheese and shredded meat to the tortillas.
  52. 52Top with onions and cilantro, fold and serve with extra consomé, limes, and cilantro on the side.
  53. 53Top with onions and cilantro, fold and serve with extra consomé, limes, and cilantro on the side.
  54. 54Top with onions and cilantro, fold and serve with extra consomé, limes, and cilantro on the side.

Ingredients

  • 3 lb chuck roast
  • 3 lb chuck roast
  • 3 lb chuck roast
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 whole onion
  • 1 whole onion
  • 1 whole onion
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 2 quarts water
  • 2 quarts water
  • 2 quarts water
  • 5 guajillo peppers
  • 5 guajillo peppers
  • 5 guajillo peppers
  • 3 ancho chili
  • 3 ancho chili
  • 3 ancho chili
  • 2 chili de arbol
  • 2 chili de arbol
  • 2 chili de arbol
  • 1 Tbsp peppercorn
  • 1 Tbsp peppercorn
  • 1 Tbsp peppercorn
  • 1 Tbsp toasted coriander
  • 1 Tbsp toasted coriander
  • 1 Tbsp toasted coriander
  • 5 cloves
  • 5 cloves
  • 5 cloves
  • 5 bay leaves
  • 5 bay leaves
  • 5 bay leaves
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 3 sprigs fresh thyme
  • 3 sprigs fresh thyme
  • 3 sprigs fresh thyme
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp oregano
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 3 beef bouillon cubes
  • 3 beef bouillon cubes
  • 3 beef bouillon cubes
  • 3 corn tortillas
  • 3 corn tortillas
  • 3 corn tortillas
  • 1 cup Oaxaca cheese
  • 1 cup Oaxaca cheese
  • 1 cup Oaxaca cheese
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 2 limes
  • 2 limes
  • 2 limes

Equipment

blenderlarge potfrying panspice bag