Birria Tacos
Courtesy of: Cooking Con Claudia
Fill dutch oven halfway with water
add:
-1 whole onion
-1 whole head of garlicÂ
-2 roma tomatos
-4 bay leaves
-salt
bring to boil
add 2 lb short ribs and 5 lb chuck roast
once it comes to boil again, skim off impurities
cover, change heat to med/low, and let cook for 1 hour
*adobo*
add to saucepan:
-22 new mexico or guajillo chile pods (cleaned, seeded)
-3 ancho chiles
-5 chile de arbol
cover with water and bring to boil
once water boils, transfer chiles to blender
toast in pan:
-7 garlic cloves
-2 tsp sesame seeds
-1 tsp peppercorn
-2 tsp oregano
-2 tsp whole cumin
-2 tsp thyme
-5 whole cloves
add to blender
toast in pan:
-4 bay leaves
-pieces of cinnamon stick
add to blender
add enough beef broth from dutch oven to cover chiles in blender
add 1 small piece of ginger to blender
add 1/4 cup of white vinegar to blender
blend until smooth
remove onion and garlic from dutch oven
add adobo sauce
test for salt
cover and cook for 2 hours or until tender
remove meat and shred/chop
add back to the dutch oven
final step:
dip tortilla into consume and cook on griddle
add queso to tortilla
once cheese begins to melt, add meat, onion, cilantro, lime
fold in half, cook until cheese is completely melted