Birria Tacos

Ingredients:

For the Birria:

• 2 lbs beef or lamb, preferably shank or chuck roast, cut into chunks
• 3 dried guajillo chilies, deseeded and soaked in hot water
• 3 dried ancho chilies, deseeded and soaked in hot water
• 4 cloves garlic, peeled
• 1 small onion, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cloves
• 4 cups beef or vegetable broth
• Salt and pepper to taste

For Serving:

• Corn tortillas
• Diced onions
• Chopped cilantro
• Lime wedges

Steps:

For the Birria:

1. In a blender, combine soaked guajillo chilies, ancho chilies, garlic, onion, oregano, cumin, and ground cloves. Blend into a smooth paste.
2. In a large pot, sear the meat chunks until browned on all sides.
3. Add the chili paste to the pot and cook for a few minutes.
4. Pour in the broth, season with salt and pepper, and bring to a simmer.
5. Cover the pot and let it cook on low heat until the meat is fork-tender, usually 2-3 hours.

For Serving:

1. Shred the cooked meat using forks.
2. Heat corn tortillas and fill them with the shredded birria meat.
3. Top with diced onions, chopped cilantro, and a squeeze of lime juice.

Delight in the robust and comforting flavors of Birria Tacos, a dish that reflects the heart and soul of Mexican cuisine.