Author: alonzoheath

July 30, 2023

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Mi Mama's Tortillas

Recipe of the month!

Ingredients for “Taco Birria” with Mi Mama’s tortillas

For the birria

* 3–4 lbs chuck roast or beef short ribs
* 1 onion, quartered
* 6 garlic cloves
* 4 dried guajillo chiles
* 2 dried ancho chiles
* 2 chipotle peppers in adobo
* 1 can diced tomatoes
* 2 cups beef broth
* 2 tbsp apple cider vinegar
* 1 tsp cumin
* 1 tsp oregano
* 1/2 tsp cinnamon
* 2 bay leaves
* Salt and black pepper
* Oil for searing

For the tacos

* Mi Mama’s delicious Corn tortillas
* Oaxaca or mozzarella cheese
* Chopped onion
* Cilantro
* Lime wedges

⸻

Step 1: Prepare the chile sauce

1. Remove stems/seeds from dried chiles.
2. Simmer them in hot water for about 10 minutes until softened.
3. Blend softened chiles with:
* garlic
* tomatoes
* chipotle peppers
* vinegar
* cumin
* oregano
* cinnamon
* 1 cup broth

Blend until smooth.

Step 2: Cook the beef

1. Season beef with salt and pepper.
2. Sear in a large pot or Dutch oven until browned.
3. Add onion, bay leaves, remaining broth, and chile sauce.
4. Cover and simmer 3–3.5 hours until fork tender.

You can also cook:

* Slow cooker: 8 hours low
* Instant Pot: 50 minutes high pressure

Step 3: Shred the meat

* Remove beef and shred with forks.
* Skim excess fat from the top of the broth and save it for frying tacos.
* Keep the broth (consommé) for dipping.

Step 4: Make the tacos

1. Dip a corn tortilla lightly into the oily top of the broth.
2. Place on a hot skillet.
3. Add cheese and shredded beef.
4. Fold and cook until crispy on both sides.

Turn on the World Cup and enjoy!

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