Happy Cinco de Mayo! Today is a special day for me since one year ago I created my page! My very first post on here was pictures of some Birria Tacos I made so it was only fitting on Cinco de Mayo and my anniversary to make some Birria Tacos again to share with you! Be sure to follow along for more content like this. In a large pan brown 2lbs of chuck roast and 2lbs of beef short ribs. Remove once brown and sit to the side. Doesn’t need to be cooked. In the same pan add a diced onion. Cook until soft and then add 5 Guajillo chilis, 5 Ancho chilis-stem removed, 2 Chipotle peppers, and 5 cloves of garlic. Toast until garlic is fragrant and add one quart of beef stock. Add 3 quartered tomatoes and simmer for around 10 minutes to hydrate the peppers. Next add all the contents of the pot to a blender and blend until smooth. Add back to the pot along with with 1 more quart of beef stock. Add your meat back and add 1tbs pepper corns and 2 small cinnamon sticks tied up in a cheese cloth. Simmer on low for about 2 hours. Once the time is up you should be able to shred your beef with ease. Heat up a dry pan on medium heat and dip a corn tortilla in your broth. Lay it down in the pan and add some Oaxaca cheese and some of your beef. Add some of your broth(consomé) over the top of the meat and fold over. Toast both sides and serve with some of your consomé! If you liked this video share with a friend.
