Birria Tacos (Quesabirria)

gypsyplate.com

Rosemarie Chambers

subheading: Birria Sauce:

5 dried ancho chiles

5 dried guajillo chiles

2 to 3 Chiles de árbol (see note 1)

1 Tbsp oil

1 large onion, peeled and diced

4 large tomatoes, roughly chopped

8 garlic cloves, roughly chopped

2 Tbsp tomato paste

1 inch ginger, peeled and roughly chopped

¼ cup apple cider vinegar

1 cup beef stock

1.5 tsp ground cumin

1 tsp ground cinnamon

1 Tbsp dried oregano

1 tsp thyme

2 tsp coriander powder

2 tsp salt

1 tsp pepper

2 cloves, ground into powder

subheading: For Stew:

3 to 3.5 lbs chuck roast, cut into large chunks

Salt to taste

Pepper to taste

2 Tbsp oil

4 cups beef stock

subheading: For Tacos:

15 to 20 white or yellow corn tortillas

2 cups shredded Oaxaca or mozzarella cheese

½ white or red onion, diced

bunch of cilantro, chopped

lime wedges, to serve

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