Birria Tacos

🥘 Ingredients

• guajillo chilies 7
• ancho chilies 7
• chilies de arbol 3
• short ribs ~1 lbs
• chuck roast 2-3 lbs
• pepper corns 1 T
• oregano 1 t
• cumin 1 t
• coriander 1 t
• ground cloves 1/4 t
• bay leaves 3
• cinnamon 1/2 t
• chopped onion 1 large
• chopped garlic 8 cloves
• chopped roma tomatoes 4
• beef stock 1 carton
• corn torilla
• oaxaca cheese
• diced onion
• cilantro
• lime juice

1. 1

   Remove the seeds and stems from the dried guajillo chilies , ancho chilies , and chilies de arbol . Add to a small pot with a small amount of water that is sufficient to soften them and boil until soft and rehydrated.
2. 2

   Generously salt the short ribs and chuck roast .
3. 3

   In an oven safe pot with lid give the meat a hard sear on all sides and remove.
4. 4

   In the same pot, reduce the heat and toast the pepper corns , oregano , cumin , coriander , ground cloves , bay leaves , and cinnamon with a little oil.
5. 5

   Now add the chopped onion and after a few minutes the chopped garlic .
6. 6

   Once you've acquired some color, add the chilies and continue to saute. After that add the chopped roma tomatoes .
7. 7

   Finally, pour in the beef stock and blend thoroughly with an immersion blender .
8. 8

   Now add the meat back to the pot, cover, and bring to a simmer. Once simmering, place in your oven preheated to 300 degrees for 3 - 3 1/2 hours .
9. 9

   Remove the meat and shred. Mix in some sauce as well.
10. 10

    Now, in a hot pan with a little oil, place a corn torilla , followed by oaxaca cheese , shredded meat, and sauce. Fold into a taco shape once cooked and place in the oven at 200 degrees to keep warm.
11. 11

    Serve with diced onion , cilantro , and lime juice , and enjoy!