homemade birria tacos

homemade birria tacos

homemade beia tacos yum bom

The best birria tacos with consome, this I do for 4 people it makes about 16 tacos or more if you need more just double the recipe.

INGREDIENTS

• 3 Pounds Chuck Roast, cut into 3 inch cubes

• 5 Cups Water, divided

• 1 Onion, halved

• 2 Roma Tomatoes, quartered

• 3 Tablespoons Vegetable Oil + more for frying tacos

• 6 New Mexico Chile Pods, stem and seeds removed soak all chiles cause they are very dirty, put in a bowl of warm water for 10 minutes.

• 5 Guajillo Chile Pods, stem and seeds removed

• 1 Pasilla Chile Pod, stem and seeds removed

• 3 Chile de Árbol, stem and seeds removed ( these chiles are spicy, if u don’t want it hot don’t add more than 3 per recipe)

• 3 Bay Leaves

• 8 Garlic Cloves

• Pinch of Ground Cloves

• 1 Teaspoon White vinegar

• 1 Teaspoon Mexican Oregano

• 1 Teaspoon Dried Thyme

• 1 Teaspoon Ground Cumin

• ¼ Teaspoon Ground Cinnamon

• ½ Teaspoon Ground Black Pepper

• 5 Teaspoons Coarse Kosher Salt + (½ Teaspoon for seasoning the shredded beef)

FOR SERVING

• Oaxaca Cheese, shredded (or substitute with Monterey Jack) or I sometimes use the quesadilla mexican cheese

• Vegetable Oil for frying

• 1 Bunch Cilantro, chopped

• 1 Onion, diced

• Lime wedges for garnish

METHOD

• 1)

Pour 3 Tablespoons of Oil into a big pot on the stove Sauté on High, once the oil is popping add 6 New Mexico Chile Pods, 5 Guajillo Chile Pods, 1 Pasilla Chile Pods, 3 Chile de Árbol,  and sauté for about 3 minutes stirring constantly. add 3 Cups of Water, 1 Teaspoon White Vinegar, 2 Roma Tomatoes, 8 Garlic Cloves, Pinch of Ground Cloves, 1 Teaspoon Mexican Oregano, 1 Teaspoon Dried Thyme, 1 Teaspoon Ground Cumin, ¼ Teaspoon Cinnamon Powder, ½ Teaspoon Ground Black Pepper, and 5 Teaspoons Coarse Kosher Salt. Pour everything including the liquid into a blender and blend on high speed for 3 minutes, it should look very smooth. When done I still strain the chile through a fine strainer so you don’t get any missed seeds and or lumps. Becareful adding the hot liquid into the blender if u add to much liquid it will pop out of the blender.

• 2)

Cut your Chuck Roast  into 3inch pieces, I sear them on the stove in a frying pan, put them into your crockpot and add your chile over top. Add in your halved Onion, 3 Bay Leaves, and an additional 2 Cups of Water. Cook for 7 hours stirring occasionally.

• 3)

Quickly dip one side of the corn tortillas into the broth or use a pastry brush to coat one side of the tortillas (this will be the outside of the taco). Place shredded Oaxaca Cheese and shredded beef onto the tortilla and fold in half to form the taco. Heat a large non-stick skillet with 2 tablespoons of oil on medium high heat and fry each taco for 2-3 minutes per side or until they are crispy, add more oil each time you fry a new batch of tacos.