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, for frying
• shredded Oaxaca cheese
• cilantro, chopped
• onion, for topping

Method

1. Season the chuck roast chunks generously with salt and pepper.
2. Heat a large pot over high heat and sear the meat in batches until each piece develops a crust; set aside.
3. In the same pot, add the dried chiles, onion, tomatoes, garlic, oregano, cumin, cloves, and peppercorns; toast briefly until fragrant.
4. Pour in 5 cups of water and boil for 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 set aside; reserve the broth (consomé).
9. Dip corn tortillas into the reserved consomé, then fry in a pan over medium heat.
10. Fill each tortilla with shredded Oaxaca cheese, shredded beef, cilantro, and onion.
11. Fold and crisp the tacos on both sides before serving.