🌮 Beef birria tacos

12 tacos · prep 30 min · cook 3 h

Ingredients

• 1.2 kg beef chuck
• 4 guajillo chilies, 2 ancho chilies (dried)
• 1 onion, 6 garlic cloves
• 3 tomatoes
• 1 tsp cumin, 1 tsp oregano, 1 cinnamon stick, 2 cloves
• 2 tbsp vinegar
• 12 corn tortillas
• 300 g melting cheese
• Cilantro, onion, lime

Method

1. Open the dried chilies, remove the seeds and toast them 30 seconds in a dry pan, without burning — burnt, they turn bitter.
2. Soak them 20 min in hot water, then blend with the tomatoes, garlic, onion, spices and vinegar.
3. Sear the beef, pour over the sauce and water to cover, and braise 3 h covered, until it shreds.
4. Shred the meat. The red, fatty broth left behind is the consommé: that is what you dip into.
5. Dip each tortilla in the red fat on top of the broth, then lay it in a hot pan.
6. Fill with cheese and meat, fold over, crisp 2 min per side and serve with a bowl of consommé, cilantro and onion.

Adapted from Simpol (YouTube)

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