Birria Tacos

Time:

• Prep: 20 minutes
• Cook: 2.5–3 hours (or faster with pressure cooker)
• Servings: 4–6

Ingredients:

For the meat:

• 2–3 lbs beef chuck roast (or short ribs)
• Salt & pepper
• 1 tbsp oil

For the sauce (birria broth):

• 3 dried guajillo chiles (seeds removed)
• 2 dried ancho chiles
• 2 cloves garlic
• ½ onion
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp paprika
• 2 cups beef broth
• 1 tbsp vinegar

For the tacos:

• Corn tortillas
• 1 ½ cups shredded mozzarella or Oaxaca cheese
• Chopped onion & cilantro
• Lime wedges

Instructions:

1. Toast & soak the chiles
   Lightly toast dried chiles in a pan for 1–2 minutes, then soak them in hot water for 10 minutes until soft.
2. Make the sauce
   Blend softened chiles with garlic, onion, cumin, oregano, paprika, vinegar, and beef broth until smooth.
3. Sear the meat
   Season beef with salt and pepper. In a large pot, heat oil and sear meat on all sides until browned.
4. Simmer
   Pour the blended sauce over the meat. Cover and simmer on low for 2.5–3 hours until the beef is tender and shreddable.
   (Or pressure cook ~45–60 minutes.)
5. Shred the beef
   Remove meat, shred it, and return it to the broth.
6. Make the tacos
   Dip tortillas into the top layer of the broth (this gives them that red color), then place on a hot pan.
   Add cheese and shredded beef, fold, and cook until crispy on both sides.
7. Serve
   Serve tacos with a side of the rich consommé (broth) for dipping. Top with onion, cilantro, and a squeeze of lime.