Dot Seven Ranch
Are you ready for mouth watering tender and juicy tacos? These birria tacos are the perfect comfort food combo that will warm you up on a cold day! Dip these crunchy cheesey tacos into the consomé (juice) and be prepared to blow your taste buds away!
- 3-4 lb chuck roast, cut into large chunks
- 8 dried guajillo chilies
- - 3 dried ancho chilies
- 6-8 dried chiles de arbol (spicy)
- 5 cloves of garlic
- 1 white onion
- ½ tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/4 teaspoon cinnamon sticks
- - 1 bay leaf
8 cups of water
Splash of white vinegar
1 teaspoon of oregano
½ teaspoon thyme
3 tablespoons of beef bouillon (dry or paste)
Cilantro, purple onion and lemon/lime for garnish
Shredded cheese of your choice!
Start by cutting your chuck roast into chunks. Then add them to a large pot and toss in your water making sure all of the meat is submerged.
Add a dash of salt to the water. Cover and cook on medium.
Next you’ll want to take your dried chilies and remove the stems and seeds. Add that to a hot skillet with a little olive oil and lightly toast your dried chillies.
In a blender, combine the chilies, garlic, onion, ground cumin, dried oregano, ground cloves, cinnamon, vinegar, and beef bouillon. Blend until you have a smooth sauce. You can add a little water to make this easier to blend.
Take a strainer and pour your sauce into your pot of beef.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the birria simmer for about 2-3 hours, or until the beef is tender and the flavors have melded together.
Once the beef is tender, use a couple forks to shred the meat right in the pot. Allow the shredded beef to simmer in the sauce for an additional 15-20 minutes to soak up all the flavors.
To serve, fry up some corn tortillas and fill them with the beef birria and a lot of cheese.
Garnish with chopped fresh cilantro and purple onion. Serve with lime wedges on the side for squeezing over the birria and a bowl of your consomé.
Serve and Enjoy!
Folding the corn tortillas can be a little tricky, to make it easier you can double up on the tacos so they do not break when you are frying them! Also when you are frying your dried chillies it is important to you lightly toast them. You do not want to make the chillies bitter.