Birria Tacos

Ingredients

• 8 dried guajillo chiles
• 3 dried ancho or pasilla chiles
• 4 cups hot water
• 2 roma tomatoes, quartered
• 1/2 white onion
• 4 cloves garlic
• 1 tsp dried Mexican oregano
• 1/2 tsp ground cumin
• 8 whole black peppercorns
• 3 lb boneless beef chuck roast
• 2 tsp salt
• 3 bay leaves
• 2 cups water
• 16 small corn tortillas
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 1/2 cup white onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 2 limes, cut in wedges

Before you start

• Stem and seed the dried chiles.
• Cut the beef into 3 or 4 large chunks.

Directions

1. Soak 30 min: dried guajillo chiles, dried ancho or pasilla chiles, hot water.
2. Blend smooth: step 1, roma tomatoes, white onion, garlic, dried Mexican oregano, ground cumin, whole black peppercorns.
3. Strain: step 2.
4. Simmer covered 2 to 2 1/2 hr, until beef shreds: step 3, boneless beef chuck roast, salt, bay leaves, water.
5. Shred beef; skim fat off broth for consomé: step 4.
6. Dip in consomé, fill, griddle until crisp: step 5, small corn tortillas, shredded Oaxaca or Monterey Jack cheese.
7. Serve with cups of consomé for dipping: step 6, white onion, fresh cilantro, limes.