Birria Tacos

• 3 lb beef chuck roast (cut into large chunks)
• 4 dried guajillo chiles (stemmed and seeded)
• 2 dried ancho chiles (stemmed and seeded)
• 3 cup beef broth
• 1 onion (quartered)
• 6 clove garlic
• 1 cup canned diced tomatoes
• 2 tsp cumin
• 1 tsp oregano
• 16 corn tortillas
• 2 cup Oaxaca or mozzarella cheese (shredded)
• ½ cup white onion and cilantro (diced, for serving)

How to Make It

1. 1

   Toast dried chiles in a dry skillet 30 seconds per side. Soak in hot water 20 minutes until pliable.

2. 2

   Blend soaked chiles with broth, onion, garlic, tomatoes, cumin, and oregano until smooth.

3. 3

   Season beef with salt. In a Dutch oven, combine beef and chile sauce. Bring to a simmer.

4. 4

   Cover and cook at 325°F for 3-4 hours until beef is falling apart. Shred meat and reserve the broth (consommé).

5. 5

   Dip tortillas in the fat on top of the consommé. Cook in a hot skillet, add cheese and beef, fold over.

6. 6

   Cook until crispy on both sides. Serve with a cup of consommé for dipping.