Find out how to make it!
– 8 dried guajillo chiles – 2 dried pasilla chiles – 3 lbs. boneless beef chuck – 1 medium white onion – 3 bay leaves – 1 tsp. salt – 1/2 tsp. pepper – 1 roma tomato – 4 garlic cloves – 1/2 Tbsp. chicken bouillon – 1 tsp. dried oregano – 1/2 tsp. whole cumin – 1 tsp. dried thyme – 8 black peppercorns
yield: 20 tacos
Soak dried red chiles. Place the chile skins in a medium bowl and add 4 cups hot water to cover. Soak for 30 minutes or until skins are soft and tender.
Season beef. Place beef, half an onion and bay leaves in a 5-quart Dutch oven. Season with salt and pepper. Set aside.
Make red salsa. Place the remaining onion half, tomato, garlic, bouillon, oregano, cumin, thyme, peppercorns and soaked chiles with water in a blender. Blend until smooth.
Marinate beef. Run the red sauce through a fine mesh sieve into the Dutch oven with beef. Add 2 cups water and stir, making sure beef is submerged in red sauce.
Cover and place in refrigerator and marinate for at least 2 hours.
Cook beef. Cook beef (covered) over medium heat for 90 minutes or until the beef is tender enough to pull apart with a fork. Using a slotted spoon, remove garlic cloves, bay leaves and pieces of onion.
Shred beef. Using two forks, pull the beef apart into bite-size pieces.
Make tacos. To start, dip an entire corn tortilla in the red chile broth. Transfer the dipped tortilla to a griddle, comal or skillet over medium heat.
Add cheese. If you decide to make your birria tacos into quesabirria tacos, add 2-3 tablespoons of Oaxaca cheese to the tortilla.
As soon as the cheese melts, top with shredded beef. Top the beef with chopped onion and cilantro. Then, fold tortilla over filling to make it into a taco.
Transfer to a serving plate. Top with radish slices, a squeeze of lime and a side of red chile broth for dipping.