Birria Tacos

Birria:

·         2.5-4lbs lbs Beef (Chuck, Round or Brisket)

·         4 Tomatoes

·         1 Onion

·         4 Cup Beef or Chicken Stock

·         4 Guajillo Chili

·         4 Chili de Arbol

·         Fresh Parsley or Cilantro

·         3 tbs Sazon Safron

·         1 Diced Onion

·         Diced Parsley/ Cilantro

·         Cheese (Shredded Mozzarella or Oaxaca)

·         Tortilla

Birria:

1.      Season the beef, rest for 30 minutes

2.      Remove the seed and stems from the peppers. Place into the boiling water then cover with a lid. Kill the heat then rest for at least 15 minutes

3.      Blender the tomatoes, onion, stock, seasonings, and rehydrated peppers

4.      Sear the meat in a large stock pot. Pour in the chili mixture

5.      Place into a 325℉ oven for 3-4 hours

6.      Once finished, let the meat cool inside the cooking liquid

7.      On a tortilla, place a handful of both shredded beef and cheese. Repeat for each tortilla.

8.      On a medium skillet, sear each taco on both sides before brushing over the braising liquid. Repeat for each taco

9.      Serve with a side of the brazing liquid, chopped onions and cilantro. Dip the taco each bite for an amazing experience. Enjoy!