American 210 min

Shredded Beef Birria Tacos

Name: Shredded Beef Birria Tacos
Total time: 210 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 3 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 chipotle chile in adobo; 1 large white onion, half quartered and half diced for serving; 6 cloves garlic; 1 can (14 oz) diced tomatoes; 1 teaspoon cumin; 1 teaspoon oregano; ½ teaspoon cinnamon; 2 cups beef broth; Salt and pepper to taste; 16 corn tortillas; 2 cups Oaxaca cheese, shredded; Fresh cilantro, diced onion, lime wedges for serving

spicycomfort-food

Ingredientsfor 2

440

Cal

36g

Protein

28g

Carbs

20g

Fat

13 lbs beef chuck roast, cut into large chunks
23 dried guajillo chiles, stemmed and seeded
32 dried ancho chiles, stemmed and seeded
41 chipotle chile in adobo
51 large white onion, half quartered and half diced for serving
66 cloves garlic
71 can (14 oz) diced tomatoes
81 teaspoon cumin
91 teaspoon oregano
10½ teaspoon cinnamon
112 cups beef broth
12Salt and pepper to taste
1316 corn tortillas
142 cups Oaxaca cheese, shredded
15Fresh cilantro, diced onion, lime wedges for serving

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Instructions

1
Toast dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak in hot water for 15 minutes until softened. Blend soaked chiles (discard soaking water), chipotle, quartered onion, garlic, diced tomatoes, cumin, oregano, and cinnamon until completely smooth.
2
Season beef with salt and pepper. Sear in a heavy Dutch oven over high heat until deeply browned on all sides, about 4 minutes per side. Pour the chile puree over the beef, add beef broth, and stir. Bring to a boil, cover, reduce to a low simmer, and braise 3–3.5 hours until the beef falls apart easily. Remove beef; shred with two forks. Skim fat from the broth (the consommé) and reserve.
3
Dip corn tortillas in the red consommé and fry in a hot skillet with a little oil over medium-high heat for 1 minute until they turn deep red. Flip, add shredded beef and Oaxaca cheese to one half, fold over, and cook until the cheese melts, 1–2 minutes per side. Serve with a small cup of warm consommé for dipping, fresh cilantro, diced onion, and lime.