Ingredients
• 3 lbs beef chuck roast, cut into
large chunks
• 2 lbs beef short ribs (bone-in
adds incredible flavor to the broth)
• 1 large white onion, halved
• 1 head of garlic, top sliced off
to expose the cloves
• 2 bay leaves
• 1 cinnamon stick
The Chili Paste (The Flavour Base)
• 3 dried ancho chilies, stemmed
and seeded
• 2 dried chilies de árbol
(optional, for a spicy kick)
• 2 medium tomatoes, halved
• 1 tbsp apple cider vinegar
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp ground ginger
• Salt and black pepper to taste
For the Tacos & Assembly
• 2 cups Oaxaca cheese (or Monterey
Jack), shredded
• 1 large white onion, finely diced
• 1 bunch of fresh cilantro,
chopped
• 3-4 limes, cut into wedges
Instructions
2. Add the deseeded guajillo,
ancho, and árbol chilies along with the halved tomatoes.
3. Boil for 10–12 minutes until the
chilies are completely soft and pliable.
4. Transfer the soft chilies,
tomatoes, and about 1 cup of the boiling liquid into a blender. Add the apple
cider vinegar, oregano, cumin, ginger, and a generous pinch of salt.
5. Blend on high until completely
smooth. Strain through a fine-mesh sieve if needed to remove any leftover chili
skin fragments.
2. Sear and Braise the Beef
1. Season the chunks of chuck roast
and short ribs aggressively with salt and pepper.
2. Heat a large Dutch oven or
heavy-bottomed pot over medium-high heat with a splash of oil. Sear the beef in
batches until a deep brown crust forms on all sides. Remove the meat and set it
aside.
3. Turn the heat down to medium.
Pour the blended chili paste into the hot pot, stirring constantly for 2–3
minutes until it deepens in color and becomes fragrant.
4. Return the seared beef and bones
back into the pot.
5. Pour in enough water to
completely submerge the meat (about 6-8 cups). Drop in the halved onion, head
of garlic, bay leaves, and cinnamon stick.
6. Bring to a boil, then reduce the
heat to low. Cover with a tight-fitting lid and simmer for 3 to 3.5 hours (or
until the beef is incredibly tender and pulls apart effortlessly with a fork).
3. Shred the Meat & Prep the
Consommé
2. Remove the tender beef from the
pot and place it onto a cutting board. Discard the bones, bay leaves, cinnamon
stick, garlic, and onion halves.
3. Shred the beef thoroughly using
two forks. Ladle a few spoonfuls of the remaining broth (consommé) over the
shredded meat to keep it exceptionally juicy.
4. Taste the main pot of consommé
and season with more salt if necessary. Keep it hot on the stove.
4. Assemble and Fry the Tacos
2. Take a corn tortilla and dip it
completely into the reserved red beef fat bowl so it is fully coated.
3. Place the coated tortilla
straight onto the hot skillet.
4. Immediately sprinkle a handful
of shredded cheese across the entire tortilla. Add a generous portion of the
shredded birria beef onto one half.
5. Once the cheese begins to melt
and the bottom of the tortilla turns golden and crispy (about 2 minutes), fold
the tortilla over to form a taco.
6. Fry for an additional 1 minute
per side until it is deeply crispy. Repeat for the remaining tacos.
5. Serve
2. Ladle the hot, clear consommé
broth into small individual dipping bowls.
3. Serve the tacos immediately
while piping hot with lime wedges on the side. Dip the tacos deep into the hot
consommé before every single bite.
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