Chestnut Free Easy Birria Tacos
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Learn more →Ingredients
6 servings
For the beef
- 3 lb beef chuck roast, cut into 3-inch chunks
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil
For the consommé
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 can (14.5 oz) diced tomatoes
- 4 garlic cloves, peeled
- 1 medium white onion, roughly chopped
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 2 bay leaves
- 2 tbsp apple cider vinegar
- 3 cups beef broth
For the tacos
- 12 corn tortillas
- 1 ½ cups shredded oaxacan cheese or mozzarella
For serving
- ½ medium white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- salsa roja or hot sauce, for serving (optional)
Instructions
- 1
Place the dried guajillo and ancho chiles in a medium saucepan and cover with 2 cups of water. Bring to a boil over medium-high heat, then remove from the heat and let the chiles soak for 10 minutes, until softened and pliable.
- 2
Transfer the soaked chiles and their soaking liquid to a blender. Add the diced tomatoes, garlic, roughly chopped onion, cumin, oregano, cinnamon, and apple cider vinegar. Blend on high until completely smooth, about 1 minute.
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