Ingredients:

  • 4 lbs Beef Chuck Roast, cut into 2-inch chunks
  • 2 tsp Coarse Sea Salt, plus more for seasoning
  • 2 Tbsp Avocado or Canola Oil
  • 1 large White Onion, roughly chopped
  • 8 cloves Garlic, peeled and smashed
  • 4 cups Beef Broth (low sodium)
  • 1/4 cup Apple Cider Vinegar
  • 6 large dried Guajillo Chillies, stems and seeds removed
  • 4 large dried Ancho Chillies, stems and seeds removed
  • 2 Chipotle Peppers in Adobo (optional)
  • 2 medium Roma Tomatoes, halved
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Dried Mexican Oregano
  • 1 tsp Whole Black Peppercorns
  • 4 Whole Cloves
  • 1 (3-inch) Cinnamon Stick
  • 3 Bay Leaves
  • 20 small Corn Tortillas
  • 5 cups Oaxaca or Monterey Jack Cheese, shredded
  • 1/2 cup White Onion, finely diced (for garnish)
  • 1/2 cup Cilantro (Coriander), chopped (for garnish)
  • 2 Limes, cut into wedges

Instructions:

  1. Prepare Chillies: Remove stems and seeds from the dried Guajillo and Ancho chillies. Toast them briefly in a dry skillet over medium heat (30 seconds per side) until fragrant, being careful not to burn them.
  2. Soak: Place the toasted chillies and halved Roma tomatoes in a bowl and cover with boiling water. Let them soak and soften for 20–30 minutes.
  3. Blend the Paste: Transfer the soaked chillies, tomatoes, chipotles (if using), 1 cup of the soaking liquid, diced onion, smashed garlic, and the spice blend (cumin, oregano, pepper, cloves, cinnamon) to a blender. Blend until perfectly smooth.
  4. Strain: Press the chili paste mixture through a fine-mesh strainer into a bowl, discarding any seeds or coarse pulp left behind. This is crucial for a smooth consommé.
  5. Sear the Meat: Pat the beef chunks dry and season heavily with salt. Heat oil in a Dutch oven over medium-high heat. Sear the meat in batches until deeply browned on all sides. Remove and set aside.
  6. Build the Stew: Deglaze the pot with a splash of beef broth, scraping up any browned bits (fond). Return the meat to the pot.
  7. Add Liquid and Simmer: Pour the strained chili paste over the meat. Add the remaining beef broth, apple cider vinegar, and bay leaves. Bring to a strong simmer, then cover the pot, reduce the heat to low, and cook for 3 to 3.5 hours, or until the beef is fork-tender.
  8. Rest and Skim: Remove the pot from the heat and allow it to rest, uncovered, for 20–30 minutes. Carefully skim the bright red/orange chili-infused fat (la grasa) into a separate small bowl. This fat is essential for dipping the tortillas.
  9. Shred: Remove the beef and shred it using two forks. Return the shredded meat to the stew, stirring to coat it fully. The remaining broth is the consommé.
  10. Assembly Prep: Heat a comal or large flat skillet over medium-high heat. Take a corn tortilla and thoroughly dip both sides into the reserved grasa (chili fat).
  11. Griddle and Stuff: Place the dipped tortilla on the hot skillet. Sprinkle cheese on one half, then place a spoonful of the shredded Birria meat on top of the cheese.
  12. Fold and Crisp: Once the cheese begins to melt and the exposed underside of the tortilla is crisp and lightly browned (3–4 minutes), fold the taco in half. Press down lightly and cook for another minute on each side until the cheese is oozing and the tortilla is crunchy.
  13. Serve: Transfer the tacos to a platter. Serve immediately with small bowls of the consommé (Birria broth), lime wedges, diced onion, and cilantro for dipping.