Recipe for Birria Tacos, featuring tender boneless chuck roast braised in a rich chili broth, shredded, and served in corn tortillas with Oaxaca cheese, dipped in the flavorful consommé.
Remove the stems and seeds of ancho and guajillo chilies. Season the meat on both sides generously with salt and pepper. In a large pot over medium heat, add the meat in batches and sear 2-3 minutes on both sides. Once seared, take out the meat and leave on the side. Add a bit more oil to the pot and add chopped onions. Sauté until just softened. Once softened, add tomato paste and cook down until paste starts to darken. Next add garlic and sauté until fragrant, then add the beef stock and chilies. Add the meat back in. In a cheesecloth, add black peppercorns, toasted coriander, cinnamon stick, and bay leaves. Fold together and tie tightly. Add the spice bag mixture into the stock and bring to a light simmer, then cover and braise for 1 hour. Then remove the chilies and place into a blender with a little of the cooking liquid and blend until smooth. Pour the blended chili mixture back into the pot and bring back to a simmer. Cover and braise for 90 minutes. Remove the meat to a bowl and shred until very fine. Season the broth with salt and pepper. Take a tortilla and dunk in the broth. Place tortilla in a cast iron skillet over medium heat. Then add cheese and your shredded meat. Fold the taco and cook for 1-2 minutes. Flip and cook for another 1-2 minutes. Serve with a ramekin of consommé topped with diced onions and chopped cilantro. Enjoy!!
