In a dry skillet over medium heat, toast the dried chilies until fragrant, about 1-2 minutes. Be careful not to burn them.
Place the toasted chilies into a bowl and cover them with hot water to rehydrate for about 20 minutes.
Once the chilies are softened, blend them with garlic, cumin, cinnamon, oregano, salt, pepper, and diced tomatoes until smooth.
Cook the Meat:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef chuck roast (or short ribs) on all sides until browned, about 4-5 minutes per side.
Once the meat is browned, add the chili mixture, onion, bay leaves, beef broth, and apple cider vinegar to the pot. Stir to combine.
Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours or until the meat is tender and easily shreds with a fork.
Shred the Beef:
Once the meat is tender, remove it from the pot and shred it with two forks. Discard any bones if using short ribs. Strain the broth to remove any solids, and reserve the liquid to serve as consommé for dipping.
Assemble the Tacos:
Heat the tortillas in a dry skillet or on a griddle until warm and slightly crispy.
For each taco, add a generous portion of shredded beef, top with cheese, and fold the tortilla. You can crisp up the tacos by grilling them on both sides for a minute or two in the skillet to melt the cheese and give the tortillas a golden, crispy texture.
Serve:
Serve the Birria tacos with finely chopped onions, fresh cilantro, lime wedges, and a side of the reserved consommé for dipping. For an extra kick, serve with salsa on the side.
Serving and Storage Tips:
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