Beef Birria Tacos
Contains statutory allergens: Gluten, Milk / dairy
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Ingredients (20)
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Instructions (7)
Cut the beef chuck into large cubes. Season thoroughly with salt and pepper.
Heat oil in a heavy pot over medium-high heat. Sear the beef pieces until browned on all sides, then transfer to a plate.
Lower heat to medium. Add chopped yellow onion and minced garlic, sautéing for 3 minutes. Stir in chipotle paste, tomato paste, ground cumin, dried oregano, and apple cider vinegar.
Return beef to the pot. Add water, beef stock cubes, cinnamon, and bay leaves. Bring to a boil, then reduce heat, cover with a lid, and simmer gently for about 2.5 hours until fork-tender.
Remove the beef and shred it using two forks. Discard cinnamon and bay leaves. Skim excess flavorful fat from top of the broth into a bowl.
Dip corn or flour tortillas into the warm broth fat. Place on a hot skillet with a little remaining oil. Top with shredded mozzarella and tender beef, then fold over.
Fry tacos for 2–3 minutes on each side until golden and crispy. Serve immediately with warm dipping broth (consomé), diced red onion, fresh coriander, and lime wedges.
