Name: Birria Tacos
Total time: 4 h
Cuisine: Mexican
Ingredients: 2 lb Boneless chuck; 1 lb Oxtail or bone-in short ribs; 1 tsp Neutral oil, avocado or vegetable oil; 7 Ancho chiles, 31g, ends trimmed and de-seeded; 7 Guajillo chiles, 35g, ends trimmed and de-seeded; 3 Chiles de arbol, 2g, ends trimmed and de-seeded; 1 White onion, peeled and halved; 6 clove Garlic, peeled; 4 Roma tomatoes; 1 tbsp Black peppercorns; 1 tsp Dried Mexican oregano; 1 tsp Cumin seeds; 1 tsp Coriander seeds; 1/4 tsp Ground cloves; 1/2 Mexican cinnamon stick, see note if not using Mexican cinnamon; 3 Bay leaves; 1 tsp Apple cider vinegar; 3 cup Beef broth or water, divided; 1/4 cup Cilantro, minced; 1/4 White onion, minced; 1 Lime juice, juice from 1 lime; Kosher salt, to taste; Corn tortillas; 3 oz Oaxacan cheese, or mozzarella

Method

7 steps. Tap one to mark it done.

Let the boneless chuck and oxtail or bone-in short ribs sit for about 30 minutes to warm slightly, then season all sides generously with kosher salt. Pour the neutral oil into a large Dutch oven or a pot with an oven-proof lid placed over medium-high heat. When the oil is hot, sear the meat in batches, browning each side deeply, then move it to a bowl.
Place the ancho chiles, guajillo chiles, chiles de arbol, halved white onion, garlic cloves, Roma tomatoes, black peppercorns, dried Mexican oregano, cumin seeds, coriander seeds, ground cloves, Mexican cinnamon stick, and bay leaves into a separate medium pot. Pour in enough cold water to cover everything, and simmer gently on medium heat for roughly 15 minutes. Pour the mixture through a strainer, transferring the solid ingredients, along with the spices, directly into a blender.
Pour the apple cider vinegar and 1 cup of beef broth or water into the blender with the solids. Process for about 2 minutes until the mixture is completely smooth. Stir in kosher salt to taste, using approximately 1 tablespoon. If the blender does not liquefy everything completely, you may optionally strain the sauce to remove larger particles.
Set the oven temperature to 300°F (149°C) to preheat. Put the browned boneless chuck and oxtail or bone-in short ribs back into the Dutch oven and pour the blended sauce on top. Add the remaining 2 cups of broth or water to the empty blender jar, swirl it around to catch any leftover sauce, and pour this liquid into the pot. Warm the mixture over medium until it begins to simmer gently, then cover with the lid and place in the oven to cook for roughly 3 hours, until tender.
Prepare the garnish by combining the minced cilantro, minced white onion, lime juice, and kosher salt in a small bowl while the braise is cooking.
Take the cooked pieces of beef out of the liquid and pull them apart into shreds using two forks. Scoop some of the braising liquid, or consomé, into a bowl for dipping, then mix in a small handful of the prepared onion and cilantro garnish.
Warm a non-stick skillet over medium heat. Lightly submerge a corn tortilla in the layer of fat floating on top of the broth, then transfer it to the hot skillet. Cook for roughly 30 seconds, then flip the tortilla and add a portion of the shredded meat and Oaxacan cheese or mozzarella on top. Fold the tortilla in half and fry until both sides are crispy and nicely browned, taking about 1 minute. Serve warm beside the heated dipping broth.