Biria Tacos

 This is not hard to make, but it takes a few hours, to cook them until they are fork tender.   This recipe is often made with goat meat or mutton.  I don't eat either, so beef it is.  I make Biria Taco Casserole with the leftovers.  

BIRIA TACOS

(serves 8)

Marinade Ingredients:

*1/8 cup kosher salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 12 pounds beef short ribs (optional) (bone in or no bones, whatever you prefer)

*2 1/2  pounds chuck roast (add another 1 1/2 pounds if not using short ribs)

*1/4 cup vegetable oil (to use when frying meat)

Consommé Ingredients:

*1 large yellow onion, roughly chopped

*1 medium carrot, roughly chopped

*8 cloves garlic, roughly chopped

*1/4 cup apple cider vinegar

*3 medium roma tomatoes, halved

*4 cups beef stock

*4 cups hot water

*16 dried guajillo chilies, stemmed and seeds removed

*7 morita chilies, stemmed and seeds removed

*2 ancho chilies, stemmed and seeds removed

*2 teaspoons ground cumin

*1 teaspoon ground black pepper

*1/4 teaspoon ground cloves

*2 teaspoons mexican oregano

*1 small cinnamon stick

*4 bays leafs

Topping Ingredients

*12 corn tortillas (can use flour if you prefer)

*2 cups Monetary Jack Cheese (omit for dairy free)

*1/2 white onion, chopped small

*fresh cilantro, chopped

*2 limes, sliced (optional)

Marinated Directions:

~Cut up short ribs & chuck roast into stew size pieces.

~In a small bowl, mix salt, pepper, garlic powder and onion powder until well mixed.

~Sprinkle seasonings evenly over all sides of meat.

~Place into a bowl or on a cookie sheet, cover and refrigerate for at least 1 hour (I do this in the morning or the night before).

Consommé Directions:

~Remove stems and seeds from all the guajillo chilies, Morita chilies, and ancho chilies.

~In a medium saucepan, cover the chilies with 4 cups beef stock and 4 cups hot water (add more liquid if chilies aren't completely covered.

~Bring to a boil.

~Remove from heat.

~Add Roma tomatoes and  cover with lid and allow to sit for about 15 minutes, or util chiles are soft.

~Add carrots, white onion, and garlic to a blender.

~Blend until fairly small.

~Remove chilies from liquid (keep liquid) and place into a blender.

~Remove tomatoes and remove core and skin.

~Add tomatoes to blender.

~Add cumin, black pepper, ground cloves, and Mexican oregano.

~Add 1/2 cup liquid from chilies and apples cider vinegar.

~Blend until smooth (it will be thick)

~Set aside.

Taco Directions:

~Preheat oven to 350 degrees.

~Heat up 1/4 cup vegetable oil in a dutch oven (or oven proof pot).

~Place chuck roast and short ribs into hot pan and brown all sides (do this in batches, don't over crown the pan).

~Remove meat and set aside.

~Pour about 1 cup of liquid from chili's into hot dutch oven.

~Using a wooden spoon scrapes the bottom the the pan until all the bits and pieces come lose.

~Add meat back into pan.

~Pour Consume Sauce over meat.

~Add bay leafs and small cinnamon stick.

~Add about 1 cup of liquid from chilies and stir until mixed.

~Bring mixture to a boi.

~Turn off burner and cover dutch oven.

~Place in preheated oven for 3 1/2 to 4 hours or until meat is fork tender (you made need to add a little liquid half way though, but I don't normally have to).

Putting Together The Tacos:

~Chop 1/2 white onion, small

~Chop fresh cilantro 

~Slice limes into small wedges.

~Skim the bright red oil from the top of the Birria and set aside. 

~Remove all he meat from the pot and place into a cooking pan or large dish.

~Using forks, shred the meat.

~Remove cinnamon stick and bay leafs from consommé. 

~Heat a large skillet (I use cast iron), over medium heat.

~Drizzle a little vegetable oil in hot pan.

~Dip corn tortilla into consommé, coating both sides (or dip in the red oil that you sat aside).

~Place into hot pan and cook about 1-2 minutes or util pliable.

~On one half add some cheese (about 2-3 tablespoons).

~Add about 1/4 cup chopped meat.

~Fold over onto itself.

~Cook until tortilla is a golden brown a crispy (about 3-4 minutes per side).

~Remover from heat, open taco slightly, and add chopped onion, and cilantro, and close back up.

~Repeat until done.

~Add some consommé into small custard bowls.

~Add a small amount of chopped cilantro and chopped white onions to consommé (optional).

~Plate tacos along with a wedge of lime.

~Squeeze lime juice on taco if desired.

~Dip taco into consommé as you eat it.