Birria Tacos
Birria Tacos
Directions
- Blend the guajillo, arbol, garlic, oregano, cumin, ground clove, thyme, marjoram, salt, and 2 cups of water.
- In a large pot, add the meat, the Chile mixture, 5 cups water, carrots, and the bay leaves.
- Simmer for 2½ hours, then remove the meat, shred, strain the liquid, and set aside. Let the liquid cool and skim the fat off the top, reserve.
- Using the reserved beef fat, coat the tortillas and place on the flattop. Add a layer of cheese and a layer of birria meat, fold in half and let brown on both sides.
- Serve with white onion, cilantro, and a side of consommé!
Ingredients
- 10 lbs. John Soules Foods® Inside Skirt Steak
- 6 Guajillo chilies , stemmed and seeded
- 2 chile(s), de arbol, stemmed and seeded
- 1/2 small white onion
- 8 garlic, clove(s)
- salt and black pepper, cracked
- 2 cups beef stock
- 2 Carrots
- 1 tsp cloves, ground
- 1 tsp thyme, fresh
- 1 tsp marjoram, fresh
- 6 bay leaves
- 2 tsp oregano, Mexican
- 1 tsp cumin, ground
- 40 Corn Tortillas
- 5 cups Oaxacan cheese, shredded
- 2 cups white onion, finely diced, to garnish
- cilantro, fresh, to garnish