Birria tacos
Crispy, cheesy, meaty, delicious tacos de birria
- 7-8 cups hot water
- 4 lbs chuck roast (cut into 4 large chunks)
- 2 lbs beef short ribs (bone in)
- 1 large white onion (quartered)
- 1 head garlic
- 1 carrot (roughly chopped)
- 5 bay leaves
- ½ stick butter
- 8 guajillo chiles (stems and seeds removed)
- 3 tbsp chicken boullion
- 1-2 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp salt ((adjust to taste))
- 16 white corn tortillas
- 2 cups Monterey jack cheese (shredded)
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Set a slow cooker on high heat.
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Add the water, roast, ribs, garlic, carrot, onion, bay leaves, and dried peppers to the slow cooker.
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Add chicken bouillon, oregano, chili powder, cumin and salt, stir to combine.
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Cover and cook for 3 hours.
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Remove the peppers from the slow cooker and place them in a blender with ½ cup of broth. Blend until smooth, then return to the slow cooker.
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Skim the fat from the top and reserve.
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Remove the beef and shred using two forks. Set aside.
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Strain the solids from the liquid remaining in the slow cooker and reserve.
To make the tacos
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Heat a skillet over medium high heat.
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Dip a tortilla in the reserved fat skimmed from the slow cooker, then place in the skillet.
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Fill one half of the tortilla with the shredded beef, and some of the shredded cheese. Fold the tortilla over to form the taco. Cook for 1-2 minutes per side, or until just crispy.. Repeat with remaining tortillas. Serve with reserved juices from slow cooker for dipping.
Chef J. - The Culinary Evangelist 
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