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
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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.
* 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.
