Unknown
Servings
dozens of
servingsPrep time
30
minutesCooking time
3
hoursTotal time
5
hoursIngredients
~6-7 lbs of Chuck Roast (Blade Roast)
8 Guajillo Chiles, dried and seeded
3 Pasilla Chiles, dried and seeded
2-3 Arbol Peppers, dried and seeded
5 Roma Tomatoes, quartered
1 White Onion, rough chopped
1 head of Garlic, smashed
1 TBSP Black Peppercorns
1 TBSP Cumin Seeds, toasted
5 1-inch pieces of Mexican Cinnamon
TBSP Dried Oregano, Mexican is possible
1 TBSP Dried Thyme
1 TSP Coriander Seeds
4 Whole Cloves
1 TSP Fresh Minced Ginger
2 TBSP Apple Cider or White Vinegar
2 Bay Leaves
1 TBSP Kosher Salt
Corn Tortillas, chopped White Onions, chopped, Cilantro and Oaxaco or Mozzarella Cheese, Lime Wedges for the tacos
Directions
- Cut Chuck Roast into 3 inch chunks. Add Salt
- Sear each piece of beef in a hot pan and set aside
- Char your tomatoes and Onion using a broiler, torch or hot hot pan
- In a large pot, add onions, tomatoes and heat them up. Add the whole Garlic, Cloves, Chili Peppers and all the spices except the Bay Leaves.
- Stir around for a few minutes, then add Vinegar and 4 cups of water. Bring to a boil, then simmer the broth for 15 minutes.
- Broth goes into a blender and blend it as smooth as possible. Pour through a fine mesh strainer and return to cleaned pot. Rinse the dirty blender with 3 cups of water to rinse and catch all the remining bits. STrain and into the pot.
- Return the seared Beef to the pot and simmer for about 3 hours. Remove Beef, shred it and place in a bowl.
- Now you are ready to make your tacos
- Heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce and lay tortilla on hot pan. Quickly top some shredded meat, cheese, chopped onion and cilantro. Fold tortilla over, in half. Fry for several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate, for serving.
- Serve with a bowl of the consome/broth for dipping. Serve with more onions and cilantro and enjoy!
Notes
- Recipe stolen from “Tastes Better From Scratch”
