Birria Tacos

I have seen these tacos all over Tik Tok and Instagram and have been dying to try this one out! The family was all in to try these out when I was home for the holidays so I did not hesitate to get to researching recipes!

The smell that the consommé made throughout the house while this was cooking for 4 hours was absolutely incredible. It definitely went well with the holiday candles and other scents going on in my parents house as well.

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Prep Time: 4 hours

Servings: Approx. 30 tacos or 7 people

Ingredients

• 6 pounds of chuck roast (real birria tacos are made with goat meat if you feel inclined!)

• 1 tablespoon of coriander

• 5 - 6 guajillo chiles, dried

• 3 - 4 chiles de arbol, dried

• 5 - 6 ancho chiles, dried

• 1 large white onion, quartered + 2 - 3 large white onions for toppings, diced

• 10 cloves of garlic, whole + 3 cloves of garlic, whole

• 6 bay leaves

• 1 cinnamon stick

• 1 tablespoon of peppercorns + 1 teaspoon of peppercorns

• 2 tomatoes

• 1 inch of a knob of fresh, peeled ginger

• 2 teaspoons of oregano

• 2 teaspoons of cumin

• 2 teaspoons of thyme

• 1/3 cup of white or rice wine vinegar

• 2 tablespoons of smoked paprika

• corn tortillas

• 16 ounces of Oaxaca or chihuahua cheese

• 1 bunch of cilantro

• salt and pepper

Directions

1. Cut your meat into 2 inch cubes, pat dry and season with salt and coriander.

2. Put the meat, chiles, onions, the 10 cloves of garlic, bay leaves, cinnamon stick, and 1 tablespoon of peppercorns in a large pot and fill up the pot with water until all ingredients are covered with 1 inch of water.

3. Bring to a boil and skim off any gunk that comes to the top - we want this to be as clean as possible. Once the broth comes to a boil, reduce heat to medium, cover and let boil for 1 hour.

4. After an hour, remove all chiles, onion, garlic, bay leaves and cinnamon stick with about 1 cup of the broth and add to a blender or food processor.

5. To the blender or food processor, add additional 3 cloves of garlic, 1 teaspoon of peppercorns, 2 tomatoes, ginger, oregano, cumin, thyme, vinegar and paprika. Blend for 2 - 3 minutes, we want it as smooth as possible.

6. Add the blended ingredients back to the pot and bring to a boil, reduce to medium, cover and let simmer for an additional 2 hours.

7. Remove beef from pot, shred and spoon over some of the broth to keep it moist.

8. Strain the broth to remove all solids from the broth.

9. To assemble dip one tortilla in the broth, place on hot griddle and cook on one side for 2 minutes or until slightly crisped, flip.

10. Add cheese, beef, some onions, cilantro and a little more cheese and fold up the tortilla - cook for 2 minutes, flip.

11. Cook on the other side for an additional 2 minutes - you want the tortilla to have some crisp and integrity so it doesn't fall apart when you dip in the consummé.

12. Serve with a side of the consummé toped with more onions and cilantro. Enjoy!