Birria Tacos

Ingredients

• 2.5 lbs beef chuck, 2-inch chunks
• 4 whole dried guajillo chiles, stems removed
• 2 whole dried ancho chiles, stems removed
• ½ whole onion, halved
• 4 whole garlic cloves
• 2 tbsp tomato paste
• 1 tsp cumin seeds
• 6 cups beef broth
• 1 pinch salt and pepper to taste
• 12 whole corn tortillas
• ½ cup vegetable oil for frying
• 1 set fresh cilantro, white onion, lime wedges (for garnish)

Instructions

1. 1

   Toast guajillo and ancho chiles in a large pot over medium-high heat, pressing flat, 90 seconds per side until fragrant.

2. 2

   Remove chiles. Add beef chunks to the same pot (no oil needed) and cook 8 minutes, stirring occasionally, until browned on all sides.

3. 3

   Add onion half, garlic cloves, tomato paste, and cumin seeds. Stir constantly for 2 minutes until fragrant.

4. 4

   Pour in beef broth and return toasted chiles to the pot. Bring to a boil, then reduce heat and simmer 35 minutes, covered, until beef is tender.

5. 5

   Strain broth through a fine sieve into a separate pot, pressing on solids. Shred beef with two forks; discard chiles, onion, garlic.

6. 6

   Return shredded beef to the broth. Season with salt and pepper. Keep warm over low heat.

7. 7

   Heat 0.5 cup oil in a skillet over medium-high until shimmering, about 90 seconds.

8. 8

   Working one at a time, fry each corn tortilla 15 seconds per side until crispy and edges curl slightly.

9. 9

   Transfer fried tortillas to a paper-towel-lined plate to drain.

10. 10

    Dip each tortilla into the warm consomé for 3 seconds to soften. Lay on a plate and fill with shredded beef.

11. 11

    Serve immediately with a small bowl of consomé for dipping, cilantro, diced onion, and lime wedges on the side.

Tools you’ll need

• large pot with lid
• fine-mesh sieve or strainer
• 12-inch skillet
• two forks for shredding
• paper towels
• small serving bowls

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