Birria

Tacos de Birria:

Ingredients

• 6 - 8 guajillo chiles, seeds removed • 3-4 chile de arbol, seeds removed • Optional - add other chiles, like morita, pasilla, etc. • 2 tsp cumin seeds • 1 head of garlic • 1 tsp oregano • 1/4 tsp ground cloves • 1/2 small white onion • 2-3 chipotle peppers in adobo (from can of chipotles) • 3.5 lb boneless beef chuck, cut into 2 inch cubes • 1.5 lb oxtails, optional • 1 tbsp vegetable oil • 14 oz can whole tomatoes (Use San Marzano or similar - anything without calcium chloride) • 1 stick of cinnamon or 2 tsp ground cinnamon • 3 sprigs fresh marjoram or thyme • 1 yellow onion, quartered • 5 bay leaves • 1 tbsp black peppercorns • Corn tortillas

For serving: • Limes, halfed • Chopped cilantro • Chopped white onion • Salsa

Method:

1. Roughly rip the chiles into smaller pieces and add them to a medium saucepan along with the cumin seeds. Toast the chiles and cumin for 5 minutes until fragrant but not smoking.
2. Cover the chiles with about 2 cups of water and bring the water to a simmer. Cover the saucepan with a lid and turn off the heat, allow the mixture to steep for 10-20 minutes.
3. Transfer the chile mixture (water included) to a blender. Add the garlic, oregano, cloves, onion, and peppers. Add enough water to cover all of the ingredients.
4. Blend the mixture until completely smooth, about 1-2 minutes. Reserve until ready to use.
5. Salt chuck pieces on a large sheet tray and let sit at room temperature for 40 minutes
6. Meanwhile, place the oxtails in a roasting pan and toss them with vegetable oil.
7. Roast the oxtails at 475° F for 15-20 minutes, or until well browned.
8. Pour the tomatoes and the blended chile mixture over the roasted oxtails. Add enough water to come about halfway up the sides of the oxtails.
9. Add the beef chuck, cinnamon stick, fresh marjoram, onion, bay leaves, and peppercorns.
10. Braise the beef at 350°F for 3 hours, until the beef is tender enough to shred. Make sure to flip all of the pieces of meat halfway through the cook time and add more water if necessary.
11. Remove the beef from the roasting pan and shred it with two forks and reserve.
12. Strain the remaining braising liquid into a large bowl.
13. Add about 1 cup of the braising liquid to the reserved shredded beef.
14. Preheat a large cast iron skillet. Warm one tortilla on each side.
15. Dip the corn tortilla in the liquefied fat and then transfer to the cast iron skillet once again. - optionally, use oil to fry the tortilla at low to medium heat until it changes color but not toasted (you want it to remain soft enough to form a taco)

To serve:

1. Add beef to tortilla
2. Optionally add cilantro, onion, lime, and salsa
3. Serve with cup of braising liquid on the side