Birria Tacos

Servings: 32 Tacos
Prep Time: 45 minutes
Cook Time: 3 hours

Ingredients:

• 1 large white onion, diced
• 3 plum tomatoes, chopped
• 10 garlic cloves, minced
• 2 tablespoons olive oil
• 4 guajillo chilies, stemmed and seeded
• 2 chipotle chilies
• 2 ancho chilies, stemmed and seeded
• 6 cups water (to boil chilies and use for sauce)
• 1/4 cup tomato paste
• 2-3 cups beef stock (half a box)
• 3-3.5 kg (6.6-7.7 lbs) palette roast or short ribs
• 2-3 bay leaves
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1/2 teaspoon cinnamon
• 1-5 tablespoons sea salt (to taste)
• Oaxaca Cheese or Brick cheese (Alternative) shredded
• Fumo spice (for seasoning the beef) - Link to Fumo Spice

Instructions:

Prepare the Chilies:

• In a medium pot, boil 6 cups of water.
• Add guajillo, chipotle, and ancho chilies to the boiling water. Simmer for 10-15 minutes until softened.
• Remove chilies from the water (reserve the water) and blend them with 1 cup of the reserved chili water until smooth. Set aside.

Prepare the Beef:

• Season the palette roast or short ribs generously with Fumo spice. Ensure all sides are well-coated.
• In a large pot or Dutch oven, heat olive oil over medium-high heat.
• Sear the beef on all sides until browned. Remove and set aside.

• In the same pot, add the diced onion and minced garlic. Sauté until fragrant and softened, about 5 minutes.
• Add the chopped plum tomatoes and tomato paste, and cook for another 3-5 minutes.

• Pour in the blended chili mixture and beef stock.
• Stir in the cumin, garlic powder, dried oregano, cinnamon, and bay leaves.
• Return the seared beef to the pot.
• Add the remaining reserved chili water to cover the beef if needed.
• Bring to a boil, then reduce to a simmer. Cover and cook for 4-5 hours, or until the meat is tender and easily shreddable.

• Once the beef is tender, remove it from the pot and shred it with two forks.
• Return the shredded beef to the pot and let it simmer in the sauce for an additional 15-20 minutes to absorb the flavors.

• Heat a non-stick skillet or griddle over medium heat.
• Dip corn tortillas into the birria broth to coat them lightly, then place them on the skillet.
• Add a generous portion of shredded beef and sprinkle with Oaxaca or Brick cheese.
• Fold the tortilla in half and cook until crispy and the cheese is melted.

Serve:

• Serve the tacos hot, with a side of the birria broth for dipping.Garnish with chopped onions, cilantro, and a squeeze of lime, if desired.