Servings: 0 4-6 people
Equipment
- Dutch Oven or Large Roasting Pan
- Food Processor or Blender
Ingredients
- 3 lbs Beef Chuck Roast cut into large 3 inch chunks
- 1 lb Lamb Neck Bone-In, or Lamb Shank with bone
- 2 tsp Ground Cumin
- 1 tsp Ground Ginger
- 1 tsp Dried Mexican Oregano or Oregano
- 1 tbsp Kosher Salt
- 1 tbsp Cracked Black Pepper
- 2 Dried Ancho Chiles Large, seeds removed
- 2 Dried Guajillo Chiles seeds removed
- 2 Dried Chiles de Arbol
- 1 can Chipotle Chile in Adobo Sauce
- 3 tbsp Beef Tallow or Extra Virgin Olive Oil, divided
- 2 White Onion one cut into 4 wedges and one diced
- 6 Garlic Cloves crushed
- 2 sticks Cinnamon or 1 tsp ground cinnamon
- 2 Bay Leaves
- 16 oz Beef Stock
- 1 tbsp Apple Cider Vinegar
- 14 oz Canned Fire-Roasted Tomatoes Diced or Crushed
- 2 tbsp Cilantro roughly chopped, for topping
- 8-12 Street Tacos tortillas
- Mexican Crema for topping
- 1 tbsp Cotija Cheese for topping
Instructions
- Cut the stems off the dried peppers and remove the seeds to cut down on the heat they bring to the dish. If you want it spicier, leave the seeds in. Place in a medium-sized heat proof bowl.
- Pour 2 cups of boiling water over the peppers. Let them soak for 10-15 min.
- Make sure your meat is fully dry and there is no excess moisture on the surface. Cut the Chuck Roast into large 3-inch cubes.
- Mix the Cumin, Oregano, Ginger, Salt + Pepper and fully coat the meat. Massage the spice mix into the meat and fat to ensure the spices penetrate the meat.
- Cut one onion into quarters and the other onion can be diced and soaked in cold water for 15 min to give them a milder onion taste. Using the flat part of the knife blade, crush the garlic. Heat your dutch oven over medium heat and add 1 tbsp beef tallow or olive oil and saute the onions and garlic until slightly browned (about 2-3 min).
- In a food processor or blender, add the rehydrated peppers along with the water that they soaked in. Toss in the garlic and onions and a can of Fire-Roasted tomatoes and blend until smooth.
- Add in the remaining 2 tbsp beef tallow or olive oil and brown the meat on all sides for 3-4 min. DO NOT MOVE THE MEAT ONCE YOU PLACE IT IN THE PAN UNTIL AFTER 3 MIN. If it lifts off the pan easily then it's good. If it sticks a bit then leave it alone and let it cook another minute to form that browned crispy crust.
- Add in the blended pepper mix along with the cinnamon sticks and bay leaves. Mix to fully coat the meat and then pour in the apple cider vinegar and beef broth. Bring to a boil and reduce heat to low and cover with the lid or aluminum foil to seal in the moist heat allowing it to braise for 3-4 hours.
- Once it's cooked remove the meat with a slotted spoon and shred it. Pour some of the liquid over it to coat the shredded meat in the juices from the consommé.
- Heat a cast iron skillet over low-medium heat. Add 1 tbsp oil or butter to the skillet and dip your tortillas in the consommé before you fry them on the pan.
- Add your shredded Birria meat and top with Mexican crema, cilantro, soaked diced onions, Cotija cheese, and some habanero hot taco sauce.
- Grab a small dipping bowl and pour in some of the consommé (juices left in the pan after removing the meat) to dip the taco in as you eat.
Notes
Store any leftovers in an air-tight food-safe container and store in the fridge for up to 3 days. Reheat it in the microwave until warm.
SAVE THE CONSOMMÉ! Use it like you would beef stock in any dish you want to add some delicious flavor to. Store it in a freezer-safe container and freeze it for up to 3-4 months.
These leftovers are PERFECT for making quesadillas for lunch the next day!
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