Chuck roast and bone-in short ribs
Onion, garlic, bay leaf
Chicken bouillon and guajillo chiles
Cumin, chile powder, oregano
Corn tortillas and oil for frying
Cheese, onion, cilantro, lime juice
Transfer softened peppers to a blender and pulse until smooth. Strain any peelr remains and then add it back into the stew along with the chili powder.
Cover the pot with a lid and simmer for 3 hours, stirring approximately every 40 minutes. The beef should be tender and shredded easily when it’s done. Skim any grease from top.
Transfer bef pieces to a cutting board to shred. Discard any bones from the meat and discard the onion, garlic, and bay leaves from the liquid. Save a cup of broth for dipping.
Dip 1 tortilla into reserved broth then place it into a prepared non-stick skillet. Fry then quickly, add beef and cheese to one-half of tortilla, topped with onion, cilantro, lime juice, and salt.
Fold tortilla in half and press down with a spatula. Fry until crisp and then transfer to a plate. Serve birria tacos with toppings if you didn’t add yours earlier, and a cup of warm broth for dipping.
– Bone-in meat will provide more flavor than boneless.
– Make sure the meat is fully submerged in the liquid. Not only to keep it moist but to make sure it’s cooking evenly.
– Adjust the spice level of your birria tacos as needed.