Birria Tacos

🧂 Ingredients

• For The Chili Puree:
• 4 dried ancho chilies- tops/seeds removed and chopped
• 2 dried guajillo chilies - tops/seeds removed and chopped
• 4 garlic cloves- minced
• ½ can crushed tomatoes
• ½ cup water
• 2 Tablespoons red wine vinegar
• 2 teaspoons thyme
• 2 teaspoons oregano
• ½ teaspoon cumin
• ½ teaspoon allspice
• ½ teaspoon smoked paprika
• For The Meat/Sauce:
• 3 lb. chuck roast

  or you can also use lamb
• Salt and pepper- to taste
• 1 tablespoons olive oil
• ½ medium onion-diced
• 32 oz. beef broth
• 2 cups water
• For The Toppings/Assembly:
• 18 corn tortillas
• 2 Tablespoons butter
• ½ medium onion- diced
• Cilantro- chopped
• Shredded Monterey Jack cheese
• Limes

Instructions

• 1 Preheat your oven to 325 degrees.
• 2 In a medium saucepan, add the aricho and guajillo chilies, garlic, crushed
  tomatoes, water, red wine vinegar, thyme, oregano, cumin, allspice, and smoked
  paprika. Heat over med-high heat until boiling. Reduce heat and simmer for 15-20
  minutes or until the chilis are softened.
• 3 Add the chili mixture into a food processor and pulse until pureed and thick.
• 4 Heat 2 Tablespoons olive oil over medium-high heat in a large Dutch oven. Season
  the meat generously with salt and pepper. Once the oil is hot, sear all sides of
  the meat. Remove from the pan and place on a clean paper towel.
• 5 Add another tablespoon of oil if needed and sauté the onion until translucent
  and soft.
• 6 Pour in the beef broth and water and place the beef back into the Dutch oven.
  Pour the chili puree on top of the beef. Place in the oven for 2 1/2 -3 hours or
  until the beef is tender and is easily shred. I flipped the meat at about 2
  hours and then again at the 2 ½ hour mark)
• 7 Remove from the oven and place the beef onto a cutting board and shred. Place
  back into the broth.
• 8 Heat a skillet over med-high heat and melt 1 tablespoon of butter. Take one
  tortilla and dip both sides in the beef broth and place on the hot skillet. Fry
  on each side for 1-2 minutes. Add some shredded beef, onion, and cheese on each
  tortilla and fold. Heat until the cheese is melted then remove to a clean plate.
  Repeat with each tortilla.
• 9 Top with chopped cilantro, extra cheese, and fresh lime juice. Serve with extra
  sauce and enjoy!

Nutrition Info