Birria Tacos

1. 1

   Step 1

   • a.Toast and Rehydrate the Chiles
   • b.Heat a dry cast-iron skillet or comal over medium heat. Working in batches, toast the dried chiles for 30-60 seconds per side until they become fragrant and slightly change color. Be careful not to burn them, as this will make the sauce bitter.
   • c.Place the toasted chiles in a medium bowl and cover them with 4 cups of very hot water. Use a plate to keep them submerged. Let them soak for 30 minutes until they are soft and pliable.
2. 2

   Step 2

   • a.Sear the Beef
   • b.While the chiles soak, pat the beef chunks dry with paper towels and season them generously on all sides with salt.
   • c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the beef in a single layer (work in batches if necessary to avoid overcrowding).
   • d.Sear the beef for 3-4 minutes per side, until a deep brown crust forms. Transfer the seared beef to a plate and set aside.
3. 3

   Step 3

   • a.Create the Adobo Sauce
   • b.Drain the softened chiles, reserving 1 cup of the soaking liquid. Place the chiles in a blender.
   • c.Add the quartered onion, garlic cloves, halved tomatoes, apple cider vinegar, Mexican oregano, cumin seeds, cloves, cinnamon stick, peppercorns, 1.5 tsp of salt, and the reserved 1 cup of chile soaking liquid to the blender.
   • d.Blend on high for 2-3 minutes, until the mixture is completely smooth. If needed, add a splash of beef broth to help it blend.
   • e.Place a fine-mesh sieve over the pot used to sear the beef and pour the blended sauce through it. Use a spatula to press the solids and extract as much liquid as possible. Discard the solids left in the sieve.
4. 4

   Step 4

   • a.Simmer the Birria Stew
   • b.Return the seared beef to the pot with the strained adobo sauce. Add the remaining 6 cups of beef broth and the bay leaves. Stir to combine.
   • c.Bring the stew to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 3.5 to 4 hours. The beef should be fall-apart tender when done.
5. 5

   Step 5

   • a.Prepare the Meat and Consomé
   • b.Carefully remove the tender beef from the pot and place it on a large plate or cutting board. Use two forks to shred the meat. You can chop it for a finer texture if you prefer.
   • c.The remaining liquid in the pot is your consomé. Skim the bright red layer of fat from the surface and transfer it to a shallow bowl. This fat is essential for frying the tacos.
   • d.Taste the consomé and adjust seasoning with more salt if needed. You can add some of the shredded beef back into the consomé to keep it moist.
6. 6

   Step 6

   • a.Assemble and Fry the Tacos
   • b.Heat a large non-stick skillet or griddle over medium heat.
   • c.Dip a corn tortilla into the skimmed fat, ensuring both sides are coated.
   • d.Place the coated tortilla on the hot skillet. Immediately sprinkle a layer of shredded Oaxaca cheese on one half, followed by a generous portion of the shredded beef.
   • e.Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is crispy and golden-brown and the cheese is fully melted.
   • f.Repeat with the remaining tortillas and filling.
7. 7

   Step 7

   • a.Serve
   • b.Serve the hot, crispy tacos immediately. Ladle the warm consomé into small bowls for dipping.
   • c.Garnish both the tacos and the consomé with finely chopped white onion and fresh cilantro. Serve with lime wedges on the side for squeezing over.

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