Prepare delicious Birria tacos featuring tender chuck roast simmered in a rich, spicy sauce made from various chiles and aromatics, then shredded and served in crispy, cheese-filled tortillas dipped in the flavorful consome.
1. Add salt/pepper generously on meat. Sear on all sides. 2. Grab a new pot, add olive oil, guajillo and arbol chiles, tomatoes, 1/2 onion, cinnamon stick, bay leaves, and peppercorn. Cook for about 2-3 mins. Avoid burning chiles. Add water until it covers ingredients. Bring to boil, lower heat to medium, cover, cook 10 mins. 3. Remove boiled ingredients and add to blender. 4. Add 1 cup water from boiled chiles to blender, 1 cup beef broth, adobe chilis, vinegar, garlic, cumin, oregano, cinnamon, onion powder, and cloves. Blend until smooth. Add in salt as desired. 5. Strain blended sauce through fine mesh strainer into the pot with meat. Discard any solids in strainer. Stir meat/sauce. Bring to boil, reduce heat to low, cover, and simmer for 4 hours until meat is fork tender. 6. Once cooked, shred beef with fork, add 1/4 cup consome over meat. 7. Scoop juices from the fat that transferred to the top of the consome, pour it into bowl. Dip one side of tortilla, place tortilla wet side down on pan, add cheeses, shredded beef, fold in half, cook until desired crispiness. Add in cilantro/diced onion.
