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Birria Tacos

Stewed and shredded beef that have a spicy kick and are the perfect meat for delicious taco. One bite and you will crave birria tacos for the rest of your life.
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Ingredients
  

Birria Meat

  • 1 lb beef chuck roast
  • 5 beef short ribs
  • 3-5 ancho chiles depending on desired spiciness
  • 5 guajillo chiles
  • 1-3 chiles de arbol these are spicy, use less if desired
  • 1-2 cinnamon sticks
  • 1-3 whole cloves
  • 2-3 bay leaves
  • 2 tsp whole coriander
  • 1 tbsp whole peppercorns
  • 1/2 white onion
  • 5-8 cloves of garlic
  • 1-2 tbsp tomato paste
  • 2-3 boxes of Beef Stock depending on how much liquid you like reserved
  • 1 tsp chipotle peppers in adobo sauce optional

Making of the Tacos

  • corn tortillas
  • quesadilla cheese or oaxaca cheese
  • 1/2 white onion diced
  • chopped cilantro
  • limes

Instructions
 

  • Begin by prepping the ingredients.
    First prepare the taco topping of the 1/2 white diced onion and cilantro. Place in a container and set aside. Set aside the other half of the diced onion for the birria. Also smash the garlic.
    Then deseed the chiles.
    Lastly, Place meat in a bowl with water and vinegar. Let soak for a few minutes then rinse and pat very dry. Season with salt and pepper.
  • In a large stock pot, add a bit of oil and let it heat up. Add meat in batches and brown on all sides.
  • While browning, in a separate pan add deseeded chiles, coriander, black peppercorn, and cloves and toast until fragrant.
  • Separate the chiles from the spices. Add the spices to a cheesecloth along with the bay leaves and cinnamon sticks. Tie and set aside.
  • All meat should be browned by this point and be removed from pan. Add a little fresh oil to the bits of the pan and add the remaining diced onion and smashed garlic.
  • Once onions are translucent add tomato paste and mix till melded together. Then add in the beef stock.
  • Return beef, chiles, and spice bag to pot. Bring to a simmer and cover and cook for about 1 hour.
  • After an hour remove the chiles and onions and add to a blender with a little bit of chipotle peppers in adobo sauce (optional for more spice).
  • Pour blended mixture back into meat and cover and cook for 1-2 hours or until meat is tender enough to shred with a fork.
  • Shred your cheese if needed at this point to prepare for the assembly

Making the Tacos

  • Once beef is ready, shred all of it and add a little of the sauce to the meat to keep it moist.
  • Then place a griddle near the stock pot full of the sauce. do not add oil to the grill as the sauce has plenty of oils and fats.
  • Dip a corn tortilla in the sauce and add to the heated griddle. Top with the cheese and shredded beef and then fold over. Flip and paint on more sauce as needed.
  • In a bowl, add the sauce, some of the chopped onion and garlic, and a squeeze of lime. Serve along side tacos with extra onion and cilantro and limes for toppings.

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