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Birria De Res and Birria Tacos
Ingredients
  • subheading: MEAT:
  • 3 pounds boneless chuck roast
  • 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • vegetable oil for searing
  • subheading: WHOLE SPICES FOR CONSOMÉ:
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds may sub 1 tsp ground
  • 1 tablespoon coriander seeds may sub 1 tsp ground
  • 6 whole cloves may sub ¼ teaspoon ground
  • 4 bay leaves
  • ½ cinnamon stick broken up
  • subheading: CONSOMÉ/SAUCE:
  • 1 yellow onion, chopped
  • 8 cloves garlic, minced
  • 6 dried guajillo chiles stems and seeds removed
  • 4 dried ancho chiles stems and seeds removed
  • 1 chili de arbol stems and seeds removed
  • 4 vine-ripe tomatoes, roughly chopped
  • 1 tablespoons apple cider vinegar
  • 1 tablespoon granulated beef bouillon or better than bouillon
  • 1 tablespoon dried oregano
  • 1 tsp EACH smoked paprika, dried thyme
  • 6 cups reduced sodium beef broth, divided
  • subheading: TACOS:
  • 12 to 16 corn tortillas (I like La Tortilla Factory)
  • 12 ounces Oaxacan cheese or Mozzarella, separated into strings
  • ½ white onion, chopped
  • ¼ cup cilantro, minced
  • 1 to 2 tablespoons lime juice
  • pinch of salt
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