Beef Birria Tacos

• Beef Chuck(1.2 kg)
• Rapeseed Oil(2 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Onion(2)
• Garlic(6 cloves)
• Chipotle in Adobo(3 tbsp)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(2 tsp)
• Cinnamon(½ tsp)
• Bay leaf(2)
• Beef Broth(1 L)
• Apple Cider Vinegar(2 tbsp)
• Tortilla(18)
• Cheddar cheese(300 g)
• Coriander(20 g)
• Lime(2)

Method

1. 1

   Cut {Beef Chuck} into large irregular chunks. Season all over with {Salt} and {Black pepper}. Halve 1 {Onion}, peel {Garlic}, finely dice the remaining 1 {Onion}, and roughly chop {Fresh cilantro} for the taco filling.

   ~20 min

2. 2

   Heat {Vegetable oil} in a large heavy pot over medium-high heat. Brown the {Beef Chuck} in batches until well colored on the edges, then remove to a plate. Add the halved {Onion} and {Garlic} to the pot and cook until lightly softened. Stir in {Chipotle in Adobo}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, and {Cinnamon} for 1 minute.

   ~15 min

3. 3

   Return the beef to the pot with {Bay leaf}, {Beef Stock}, and {Apple Cider Vinegar}. Add 250ml water, bring to a boil, then lower the heat, cover, and simmer until the beef is very tender and pulls apart easily, 90 minutes.

   ~90 min

4. 4

   Remove the beef and shred it into rough strands and bite-size pieces. Discard the {Bay leaf}. Skim excess fat from the top of the broth, reserving a few spoonfuls of the red fat. Return the shredded beef to the pot and simmer uncovered for 10 minutes so the meat stays juicy and the consommé deepens.

   ~10 min

5. 5

   Heat a large skillet over medium heat. Dip each {Tortilla} lightly into the reserved birria fat, then fill with some beef, {Cheddar cheese}, diced {Onion}, and {Fresh cilantro}. Fold and cook in batches until the tortillas are golden and crisp and the cheese is melted, about 2 minutes per side.

   ~12 min

6. 6

   Serve the tacos hot with bowls of consommé for dipping and {Lime} wedges on the side.

   ~3 min