Instructions
Step 1: In a large pot, heat oil over medium-high heat. Sear beef until browned on all sides, then set aside.
Step 2: In the same pot, add onion, garlic, dried chiles, and toast for 2-3 minutes. Add beef broth and simmer for 10 minutes. Blend the mixture with chipotle, adobo sauce, vinegar, and all spices until smooth.
Step 3: Return beef to the pot and pour sauce over it. Cover and simmer on low heat for 3 hours, or until beef is tender and shreds easily.
Step 4: Remove beef, shred it, and return to the sauce. Reserve some of the sauce as consommé for dipping.
Step 5: Heat a skillet over medium heat. Dip tortillas into the consommé, then fill with shredded beef and cheese. Cook until crisp and golden, about 2 minutes per side.
Step 6: Serve tacos hot, garnished with chopped cilantro and onion. Include a side of consommé for dipping.
Storage Information
Store leftover birria meat and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove. Tacos can be assembled and crisped fresh when ready to serve. The meat and consommé also freeze well for up to 2 months.
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