Birria Tacos with Consommé

Ingredients

• Beef chuck roast1.5 lbs
• Dried guajillo peppers5
• Dried ancho peppers3
• Garlic cloves4
• Cumin1 tsp
• Oregano1 tsp
• Bay leaves2
• Beef broth4 cups
• Corn tortillas8
• Chopped onion1 cup
• Chopped cilantro½ cup
• Lime wedgesfor serving

Directions

1. 1

   In a pot, soak the guajillo and ancho peppers in hot water for about 15 minutes until softened. Drain and blend them with garlic, cumin, oregano, and a bit of beef broth until smooth.

2. 2

   In a large pot, add the beef chuck roast, the blended sauce, remaining beef broth, bay leaves, and bring to a boil. Reduce heat and simmer for about 2 hours, or until the meat is tender and easily shredded.

3. 3

   Once cooked, shred the beef and warm the corn tortillas in a skillet. Fill each tortilla with the shredded beef, fold, and serve with chopped onions, cilantro, and lime wedges. Serve with the consommé on the side for dipping.