Nickel Allergy Friendly Easy Birria Tacos

Total time3 hr 30 min

Prep time25 min

Cook time3 hr 5 min

Nickel Allergy Friendly Easy Birria Tacos

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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
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Kroger Mercado Dried Guajillo Chile Peppers
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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