Birria Tacos

For the Birria Beef and Broth:

8 dried guajillo chiles

2 dried ancho chiles

1 dried arbol chile (can sub a Japonese chile)

3 large Roma Tomatoes

1 medium onion, quartered and peeled and trimmed of root ends

6 cloves of garlic, peeled but left whole

3 c beef broth

2 Tbs white vinegar

1 tsp cumin

1 tsp oregano (if possible, use Mexican oregano)

1 tsp chili powder

1 tsp salt

1/2 tsp freshly ground coarse pepper (use 1/4 tsp for finely ground) 

1/4 tsp allspice

3 bay leaves

3 to 5 pound bone-in or boneless chuck roast

For the tacos:

Corn tortillas (yellow or white)

Shredded cheese for melting (Monterey Jack)

Cilantro and chopped white onions, for serving

In a large pot, add the dried chiles, tomatoes, onions, and garlic.  Add water until ingredients are completely covered.  Bring to a simmer over medium heat.  Cook for 15 minutes until the chiles and onions have softened.

Remove the pot from the heat.  Carefully remove the tough stems from the chili.  With a slotted spoon, scoop out the chiles, onions, tomatoes, and garlic and transfer to a blender.  Add 1 1/2 c of the chile broth from the pot to the blender with the vegetables.  Add a lid and vent slightly to release steam (or vent in spurts, holding the lid down!).  Blend until very smooth.

Pour the mixture into the insert of an 8-qt slow cooker.  Add beef broth, vinegar, cumin, oregano, chili powder, salt, pepper, and allspice.  Stir to combine.  Add the bay leaves.

Season the beef lightly on all sides with salt and pepper and rub lightly into the meat.  Place the beef in the slow cooker, turning to coat in the chile mixture.  Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours until beef is fall-apart tender.

Remove the beef from the slow cooker to a dish, discarding bone and bay leaves.  Shred the beef into bite-sized pieces.  Stir or whisk the consomé to recombine and spoon 1 to 2 cups of it over the meat.  Keep remaining sauce warm.  

To make the tacos, heat a skillet or griddle over medium to medium-high heat.  Dip a corn tortilla fully in the warm consomé and lay flat in the hot skillet.  Spread beef on half of the tortilla and top with cheese.  Fold the tortilla over the filled half and press down gently with a spatula as it sizzles and cooks on one side.  Flip and cook on the other side until golden and sizzling.  Remove to a plate or platter and repeat with remaining tortillas/tacos.  A four pound bone-in roast will make enough beef for about 20 tacos made with 6-inch corn tortillas. Leftover beef and consomé can be frozen in well-sealed bags or containers for 1 to 2 months.

From Mel's Kitchen Cafe