Beef Birria Tacos (Print Version)

# Ingredients:

→ CHILI PASTE

01 - 4 dried guajillo chilies, seeded
02 - 4 dried ancho chilies, seeded
03 - 4 chipotle chilies in adobo sauce
04 - 1 chopped onion
05 - 4 cloves of garlic
06 - ½ cup smashed tomatoes
07 - ½ cup quality beef broth (water works too)
08 - 1 tablespoon apple vinegar
09 - 2 bay leaves
10 - 2 Tbsps Mexican oregano leaves
11 - 1 teaspoon dried thyme leaves
12 - ½ teaspoon ground cumin seeds
13 - ½ teaspoon ground cinnamon bark
14 - ½ teaspoon smoky paprika
15 - ½ teaspoon ground allspice berries

→ THE MEAT + CONSOMME [DIPPING] SAUCE

16 - 3 lbs. quality chuck beef, cut into big chunks
17 - 1 tablespoon Pure olive oil
18 - 1 teaspoon natural sea salt
19 - 1 teaspoon cracked black pepper
20 - 1 teaspoon powdered garlic
21 - ½ onion, cut into small cubes
22 - 4 cups quality beef broth
23 - 2 cups plain water

→ TACOS

24 - 12 natural corn tortillas
25 - grated Oaxaca cheese
26 - 1 cup fresh cilantro, finely chopped

# Instructions:

01 - Cut off stems and take out seeds from the dried ancho and guajillo chilies. Boil the beef broth in a medium pot. Put in the chilies, cover, and let them sit for about 15-20 minutes. Once they've gotten soft, throw them in your blender with everything else and mix until you get a thick, smooth paste. TIP: Feel free to add more broth or water if you want it thinner.
02 - Get your oven hot at 350 degrees. Pour olive oil into a dutch oven over medium-high heat. When it's hot, add your beef chunks and brown each side for 3-4 minutes. Sprinkle salt, pepper, and garlic powder on each side while cooking. Take the browned meat out and put it on a plate with paper towel. TIP: You might need to cook the meat in batches.
03 - Using the same pot, throw in the onions and cook until they smell good and turn clear, about 1-2 minutes. Pour in the chili paste and stir it all together. Let it bubble for 1-2 minutes. Pour in the beef broth and water, mix it up. Add the browned beef back in, give it another stir, and turn the heat down to low. Let it simmer for a minute or so.
04 - Slowly move the dutch oven into your preheated oven. Let everything cook slowly for about 2 ½ hours until the meat falls apart easily. You'll know it's done when you can pull it apart with just forks. Take it out and shred all the meat until it looks like pulled beef. TIP: You want plenty of sauce left for serving over tortillas and dipping.
05 - Take out 1 cup of the cooking liquid from the beef pot and pour it into a small bowl. Sprinkle some fresh chopped cilantro on top and set it aside as your dipping sauce.
06 - Heat up a non-stick pan over medium heat with 1 tablespoon of olive oil. Spread the oil around with a paper towel. Dip just the top edge of a tortilla in the dipping sauce and place it in the hot pan. Cook for a few seconds, then add shredded beef, diced onions, cilantro, and cheese. Fold it in half and let the cheese get melty before flipping it to the other side for a nice golden color. Take it out when both sides look good and repeat until you've made all your tacos.
07 - Put the tacos on plates with the dipping sauce on the side and dig in!

# Notes:

01 - Swap chuck beef for shank cuts, lamb or chicken if you want
02 - Leftover meat stays good in your fridge for 3-4 days
03 - You can make everything ahead of time and put tacos together later
04 - Add more or less spice depending on what you like

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