Birria Tacos Done Right (Print Version)

# Ingredients:

→ CHILI PASTE

01 - 4 chipotle peppers in adobo
02 - 4 dried ancho chiles
03 - 4 dried guajillo peppers
04 - ½ teaspoon smoked paprika
05 - ½ onion, chopped up
06 - 4 minced garlic cloves
07 - ½ teaspoon cinnamon powder
08 - ½ cup canned crushed tomatoes
09 - ½ teaspoon ground allspice
10 - ½ cup organic beef broth (or swap with water if needed)
11 - ½ teaspoon cumin powder
12 - 1 tbsp Mexican oregano
13 - 2 bay leaves
14 - ½ teaspoon thyme, dried
15 - 1 tablespoon vinegar (apple cider works best)

→ THE MEAT + SAUCE FOR DIPPING

16 - ½ onion, finely chopped
17 - 3 pounds of organic chuck roast, cut into medium-size chunks
18 - 1 teaspoon of garlic powder
19 - 1 tsp sea salt
20 - 4 cups organic beef broth
21 - 2 cups of water
22 - 1 tsp black pepper
23 - 1 tbsp olive oil (extra virgin works great)

→ TACOS

24 - Freshly shredded Oaxaca cheese
25 - 12 organic corn tortillas
26 - 1 cup of fresh cilantro, finely chopped

# Instructions:

01 - Chop the onion and garlic cloves, then remove stems and seeds from all the guajillo and ancho peppers. Heat up the beef broth in a pot until it boils, toss in the dried chiles, and cover the pot so everything softens for 15-20 minutes. Place the rehydrated chiles, tomatoes, and the seasonings into a blender and blend until it’s smooth and thick. Want it thinner? Add a little extra broth or water as you blend until it’s perfect.
02 - Crank up your oven to 350°F. Pour some olive oil into a dutch oven and heat it up over medium-high. While it warms, season the beef chunks with salt, garlic powder, and black pepper. Toss the meat into the hot pot and brown each side for 3-4 minutes. Work in batches if your pan feels overcrowded, and set the browned pieces aside on a paper towel-lined plate.
03 - Using the same pot, cook the diced onion just long enough for it to be soft and fragrant (about a couple of minutes). Stir in the chili paste and let that warm up for 1-2 minutes. Pour in the beef broth and water, give it a good mix, then drop in the browned beef chunks. Bring the heat down, let everything simmer together briefly, and you’re good to go.
04 - Carefully move the pot into the oven and let it cook for about 2 ½ hours. When it’s done, the beef should fall apart easily with a couple of forks. After shredding the meat, keep it in the sauce so it stays juicy for serving and dipping.
05 - Scoop out a cup of the broth from the pot, pour it into a small bowl, and top it off with a sprinkle of fresh cilantro. Set it aside to use as the sauce for dipping.
06 - Grab a non-stick skillet and place it on medium heat. Brush the pan lightly with olive oil for an even coat. Dip the edge of a tortilla in the broth, then lay it flat in the hot skillet. Add some shredded meat, chopped onions, fresh cilantro, and cheese on top. Fold the tortilla in half, flip it gently to get both sides golden and crispy, and let the cheese melt. Repeat this with more tortillas until they're all done.
07 - Dish out the tacos with that flavorful dipping sauce on the side. Dig in and enjoy every bite!

# Notes:

01 - Feel free to swap chuck roast with a lamb shank, chicken, or beef shank cuts.
02 - Pop leftovers in the fridge—they’ll be good for 3-4 days.
03 - Everything can be prepared ahead and stored until you’re ready to put it together.
04 - Adjust the heat level by adding less or more peppers, depending on how spicy you like it.

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