Birria Tacos Recipe

Ingredients:

For the Birria:

• 5 ancho peppers
• 5 guajillo peppers
• 2-3 chiles de arbol (optional, for spicier)
• 1 tablespoon vegetable oil
• 1 large white onion, chopped
• 3 large tomatoes, chopped
• 5 cloves garlic, chopped
• 1 tablespoon Mexican oregano
• 1 tablespoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• ½ cup apple cider vinegar
• 2 large roasted tomatoes, chopped
• 4 cups beef stock  
• 4 pounds boneless beef chuck (or beef shank, brisket, or lamb shoulder)

For the Birria Tacos:

• 2 tablespoons vegetable oil
• 16 corn tortillas (or flour tortillas)
• Fixings: Chopped red onion, sliced jalapeno or serrano, fresh chopped cilantro, chili flakes, fresh lime juice, shredded cheese

Instructions:

Make the Birria:

1. Toast the Peppers: Heat a large pan over medium heat and toast the dried peppers for 1-2 minutes per side, until they darken.
2. Rehydrate the Peppers: Remove the toasted peppers from the pan and place them in a bowl. Cover with hot water and let them soak for 20 minutes.
3. Sauté the Aromatics: While the peppers are rehydrating, heat the oil in the same pan. Add the onion and tomatoes and cook for 5 minutes. Add the garlic and cook for 1 more minute.
4. Blend the Sauce: Transfer the cooked onion, tomatoes, and garlic to a food processor. Add the rehydrated peppers (reserving the soaking liquid), seasonings, vinegar, and 1 cup of beef stock. Blend until smooth. Strain the sauce if desired.
5. Marinate the Meat: Cut the beef into large chunks and place them in a large bowl. Pour the birria sauce over the meat and rub it in. Cover and marinate in the refrigerator for at least 2 hours (or overnight).
6. Cook the Birria: Transfer the marinated beef and the remaining beef stock to a large pot. Cover and cook over medium heat for 3 hours, or until the meat is tender.
7. Shred the Meat: Shred the cooked beef using forks.

Make the Birria Tacos:

1. Heat the Oil: Heat 2 tablespoons of oil in a large skillet.
2. Dip and Fry the Tortillas: Dip each tortilla in the birria sauce, then fry it in the hot oil for 2-3 minutes per side, or until crispy.
3. Assemble the Tacos: Top the fried tortillas with shredded birria meat and your favorite toppings.

Serve: Serve the birria tacos with the reserved birria sauce as a dipping sauce or broth.