Birria Tacos Consome (Print Version)

# Ingredients:

→ PASTE FOR CHILI

01 - 2 bay leaves
02 - ½ teaspoon smoked paprika
03 - ½ teaspoon ground cinnamon
04 - ½ cup crushed tomatoes
05 - ½ teaspoon ground allspice
06 - 4 dried ancho chiles
07 - 4 dried guajillo peppers
08 - ½ cup organic beef stock (water works too)
09 - ½ teaspoon cumin
10 - 4 chipotle peppers in adobo
11 - 4 garlic cloves
12 - 2 Tbsps Mexican oregano
13 - ½ teaspoon dried thyme
14 - 1 tablespoon apple cider vinegar
15 - 1 onion, chopped

→ MEAT + DIPPING BROTH

16 - 4 cups organic beef stock
17 - ½ onion, diced
18 - 1 teaspoon black pepper
19 - 1 teaspoon sea salt
20 - 1 tablespoon Extra virgin olive oil
21 - ½ teaspoon garlic powder
22 - 2 cups water
23 - 3 lbs. organic chuck roast beef, cut into medium to large pieces

→ TACOS

24 - 1 cup fresh cilantro, chopped
25 - 12 organic corn tortillas
26 - Shredded Oaxaca cheese

# Instructions:

01 - Pull the stems and seeds out of the ancho and guajillo peppers. Heat beef stock in a medium pot until it's boiling. Add the peppers, cover them, and let them soften for about 15-20 minutes. Once soft, put them in a blender or a food processor with all the other ingredients. Blend everything into a smooth paste. If it's thicker than you'd like, pour in a bit more water or stock to loosen it up.
02 - Preheat your oven to 350°F. Warm up a dutch oven on medium-high, then add the olive oil. Brown the meat chunks on all sides to get a nice crust (season with salt, pepper, and garlic powder as you go). It should take about 3-4 minutes per side. Set the finished pieces on a paper towel-lined plate. Remember, if your pot's small, brown the meat in smaller batches.
03 - Throw the diced onions into the same pot you used for the meat. Stir them until they smell great and turn translucent—shouldn’t take long, about a minute or two. Mix in the chili paste and let it simmer for a little bit. Swirl in the beef stock and water. Drop the browned beef back into the pot. Turn the heat way down and simmer everything lightly for a minute.
04 - Carefully place the pot into your oven. Let it slowly cook for 2 ½ hours, or until the meat easily pulls apart with a fork. Once done, shred all the beef until it's fully pulled apart. Keep the braising liquid—it'll make the tacos juicy and is great for dipping.
05 - Scoop up about 1 cup of the leftover broth into a small dish. Sprinkle some fresh cilantro on top to turn it into a nice, tasty dipping sauce.
06 - Grab a fry pan or skillet—make sure it’s non-stick for an easier time. Warm it up over medium heat with a touch of olive oil. Use a paper towel to spread the oil evenly in the pan. Dunk a tortilla’s edge in the consomme and then toss it in the hot pan. Add a bit of shredded beef, cheese, diced onions, and cilantro to the tortilla. Fold it in half and let the cheese melt—it should get a little gooey. Flip the taco and fry the other side until both are golden. Keep frying until you’ve got all your tacos done.
07 - Pair the tacos with your dipping sauce and enjoy every bite!

# Notes:

01 - Swap chuck roast with shank, lamb, or even chicken if you'd prefer.
02 - Leftovers can stay fresh in the fridge for up to 3 or 4 days.
03 - You can prep all steps ahead of time and throw it together when needed.
04 - Feel free to lower or raise the heat level to match your taste.

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