Birria Tacos

Preparation

1. 1

   start by searing off a seasoned large beef chuck roast, you can also add short ribs (makes the sauce more luxurious but not necessary) also sear a whole onion and head of garlic with tops cut off

2. 2

   add plum tomatoes, whole carrots, celery, Mexican oregano, bay leaves (3-5), cloves and a lot of water to submerge meat

3. 3

   let simmer for 1 hour then add seeded Chile de arbols and guajillo Chile peppers (about 10) once they let off some liquid ~30 minutes add content to a blender

4. 4

   in blender combine peppers, veggies from pot, half a raw onion, sesame seeds, more Mexican oregano

5. 5

   add blended mixture back to pot with meat and simmer on low for another 2-3 hours

6. 6

   meat will become tender and shred and store separate form consume broth

7. 7

   prepare toppings: finely dice onion, cilantro, radishes, grate Oaxaca cheese (or low moisture mozzarella if you can’t find)

8. 8

   dip corn tortillas in consume and fry on pan, add meat, cheese, onions and cilantro

9. 9

   serve with soup for dipping and fresh lime wedges!