Description
Slow-simmered beef chuck drenched in a fiery chile sauce infuses each tortilla with rich, smoky heat. Crisped on the griddle and topped with melty Oaxaca cheese, these tacos promise juicy bites and dipping consommé.
Ingredients
- 2 pounds beef chuck roast
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 medium onion
- 4 cloves garlic
- 2 cups beef broth
- 3 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cinnamon stick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 12 corn tortillas
- 1 cup shredded Oaxaca cheese
- 1/2 cup chopped cilantro
- 1 lime
Instructions
- Remove stems and seeds from chiles and soak them in hot water for 20 minutes until softened.
- Drain chiles and blend with onion, garlic, beef broth, apple cider vinegar, cumin, oregano, salt, pepper, and the cinnamon stick until smooth.
- Heat vegetable oil in a skillet over medium heat and sear beef on all sides, about 2 minutes per side. Transfer beef to crockpot.
- Pour the chile sauce over the beef, add the bay leaf, cover, and cook on low for eight hours.
- Remove beef, shred with forks, and discard the bay leaf and cinnamon stick. Reserve the cooking liquid.
- Cut lime into wedges. Dip each tortilla into the reserved liquid, then fill with shredded beef and a sprinkle of cheese.
- Cook tacos on a hot skillet until cheese melts and tortillas are crisp, about 2 minutes per side.
- Serve with chopped cilantro and lime wedges alongside consommé for dipping.
Notes
- For extra heat, include chile seeds or add a pinch of cayenne pepper to the sauce.
- Leftover birria and consommé keep in the refrigerator for up to three days.
- You can substitute flour tortillas for corn tortillas if you prefer.
- Warm the consommé before serving to enhance the dipping experience.