Easy Birria Inspired Tacos

Name: Easy Birria Inspired Tacos
Total time: 14400 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 2 tbsp cooking oil; 3 jalapeno peppers; 3 serrano peppers; 1 (7 oz) can chipotle peppers in adobo sauce, undrained; 1 small white or yellow onion, chopped; 3 Roma tomatoes, chopped; 6 cloves garlic, minced; 4 cups beef broth, divided; 1/4 cup apple cider vinegar; 1 tsp ground cumin; 1 tsp dried oregano; 1/4 tsp ground cinnamon; 1 pinch ground cloves; 2 bay leaves; Salt and pepper to taste; Corn or flour tortillas; Quesadilla cheese or other good melting cheese; Optional toppings of your choice such as diced onion, fresh cilantro, lime, etc

Jake Grogan @batman_myers

I couldn't find guajillo or other dried chiles required for authentic Mexican birria, so I came up with this recipe that uses more readily available peppers you can find in the supermarket. You can also skip the tacos and serve as a stew if preferred.

Jake Grogan @batman_myers

Saved

Ingredients

3-4 hours

8 servings

3 lbsbeef chuck roast, cut into large chunks
2 tbspcooking oil
3jalapeno peppers
3serrano peppers
1 (7 oz)can chipotle peppers in adobo sauce, undrained
1small white or yellow onion, chopped
3Roma tomatoes, chopped
6 clovesgarlic, minced
4 cupsbeef broth, divided
1/4 cupapple cider vinegar
1 tspground cumin
1 tspdried oregano
1/4 tspground cinnamon
1 pinchground cloves
2bay leaves
Salt and pepper to taste
For serving:
Corn or flour tortillas
Quesadilla cheese or other good melting cheese
Optional toppings of your choice such as diced onion, fresh cilantro, lime, etc

Saved

Steps

3-4 hours

1

Add oil to a large pot and season beef with salt and pepper. Sear meat until browned, about 3-4 minutes per side. Remove and set aside.
2

Add onion and saute until softened, about 5 minutes. Add garlic and tomatoes and cook for an additional 3 minutes. Remove and set aside.
3

To a blender or food processor, add jalapeno and serrano peppers, can of chipotle peppers, 2 cups beef broth, apple cider vinegar, cumin, oregano, cinnamon, and cloves. Add the cooked onion, garlic and tomatoes. Blend until smooth.
4

To the pot, add the seared beef, remaining 2 cups beef broth, blended sauce mixture, and bay leaves. Cover and simmer about 3 hours or until meat is fork tender. Remove meat and shred, then return to pot. The consomme should be rather thin, but you may simmer longer if you prefer a thicker consistency.
5

To make the tacos, dip a tortilla into the broth and add to a hot pan. Add meat and grated cheese and fry until crispy and cheese is melted. Serve with desired toppings and a small cup of the consomme for dipping.