Authentic Birria Tacos

Ingredients

• 2-3 lbs chuck roast, cut into chunks
• Salt and pepper
• 3 dried guajillo chiles, deseeded
• 3 dried ancho chiles, deseeded
• 1 onion, chopped
• 2 plum tomatoes, chopped
• 6 garlic cloves, whole
• 5 cups water
• 1 tsp oregano
• 1 tsp cumin
• 4 whole cloves
• 1 tsp black peppercorns
• 2 cups chile water
• 2 bay leaves
• 1 cinnamon stick
• 4 cups beef broth
• corn tortillas
• shredded Oaxaca cheese
• cilantro
• onion

Method

1. Season the chuck roast chunks generously with salt and pepper.
2. Sear the meat in batches in a hot, large pot until each piece develops a browned crust; set aside.
3. In the same pot, add the deseeded chiles, onion, tomatoes, garlic, oregano, cumin, cloves, peppercorns, bay leaves, and cinnamon stick; toast briefly until fragrant.
4. Pour in the water, bring to a boil, and cook about 10 minutes until the chiles soften.
5. Remove the solids with a slotted spoon and blend them with 2 cups of the cooking liquid until smooth.
6. Return the blended sauce to the empty pot along with the seared beef, beef broth, bay leaves, and cinnamon stick.
7. Pressure cook for 45 minutes until the meat is tender.
8. Remove the meat, shred it, and reserve the cooking liquid (consommé).
9. Dip corn tortillas in the consommé and fry in a pan over medium heat.
10. Fill tortillas with shredded cheese, shredded meat, cilantro, and onion; fold and crisp on both sides before serving.