Beef Birria Tacos (Print version)

Tender braised beef in a rich ancho-guajillo adobo, crisped in corn tortillas dipped in consomé with melted Oaxacan cheese and served with a cup of broth for dipping.

# Ingredients:

For the meat

01 - 2 lbs (900 g) beef shank
02 - 2 lbs (900 g) bone-in beef short ribs
03 - Salt and black pepper, to season

For the chile adobo

04 - 3 ancho chiles, stemmed, seeded, and deveined
05 - 6 guajillo chiles, stemmed, seeded, and deveined
06 - 2 large tomatoes, roasted
07 - 1/2 medium white onion, roasted
08 - 4 garlic cloves, roasted
09 - 4 whole cloves
10 - 1/2 tsp cumin seeds
11 - 1/2 tsp black peppercorns
12 - 1 tsp Mexican oregano
13 - 1/2 tsp dried marjoram
14 - 1-inch stick Mexican cinnamon (canela)
15 - 1/2 cup (120 ml) white vinegar
16 - Salt to taste

For the tacos

17 - 14 to 16 corn tortillas
18 - 8 oz (225 g) Oaxacan cheese (quesillo) or Monterey Jack, shredded
19 - 1/2 white onion, finely diced (for serving)
20 - 1/2 cup fresh cilantro, chopped (for serving)
21 - 3 limes, cut into wedges (for serving)

# Instructions:

01 - Pat the beef shank and short ribs dry with paper towels. Season generously on all sides with salt and black pepper and arrange in a large oven-safe baking dish or Dutch oven.
02 - Stem, seed, and devein the ancho and guajillo chiles. Press them flat in a dry skillet over medium heat for about 15 seconds per side until fragrant and slightly darkened. Stop before any smoke appears. Burnt chiles will make the adobo bitter. Transfer to a bowl and cover with very hot water. Soak for 20 minutes until fully soft.
03 - Char the tomatoes, onion, and garlic directly over a gas burner or under a broiler until lightly blackened in spots, about 5 to 8 minutes. This adds smokiness to the adobo.
04 - Toast the cloves, cumin seeds, and black peppercorns in a dry pan for 20 to 30 seconds until fragrant. Add them to a blender with the drained chiles, roasted vegetables, Mexican oregano, marjoram, cinnamon stick, and white vinegar. Puree until completely smooth, adding a splash of water only if the blender needs it. Taste and season with salt.
05 - Pour the adobo over the beef, turning each piece to coat all sides. Cover tightly with aluminum foil and refrigerate for at least 4 hours, preferably overnight.
06 - Preheat the oven to 350°F (175°C). Keep the baking dish covered tightly with foil and braise for 3.5 to 4 hours until the meat pulls apart easily with two forks. Check at the 3-hour mark and add a splash of water if the bottom of the dish looks dry.
07 - Transfer the meat to a cutting board and shred it, discarding any large bones. Skim the fat from the surface of the cooking liquid and save it for frying if you like. Taste the consomé and adjust the salt. Strain through a fine sieve for a cleaner broth.
08 - Heat a comal or skillet over medium-high heat. Briefly dip a corn tortilla into warm consomé to coat both sides, then lay it on the hot surface. Add a small handful of shredded cheese and a generous scoop of shredded beef to one half. Fold, press gently, and cook for 2 to 3 minutes per side until golden and crunchy.
09 - Ladle warm consomé into small cups. Serve the tacos immediately with diced white onion, fresh cilantro, and lime wedges. Dip each bite into the consomé.

# Good to know:

01 - Marinating overnight yields noticeably better color and flavor penetration.
02 - The orange chile fat skimmed from the braise is the best frying fat for the tacos.
03 - The consomé and shredded beef can be made up to 5 days ahead and stored together in the refrigerator.

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