Birria Tacos

Directions

1. 1

   Add chiles to a large pot along with tomatoes, onion, cinnamon stick and bay leaves and cover with water by 2 inches. Cover with a lid, bring water to a boil then reduce heat to low and simmer for ten minutes.

2. 2

   Reserve one cup of chile water then strain off the remainder. Set aside cinnamon stick and transfer entire remaining contents into a blender. Allow chili mixture to cool while moving on to the next step.

3. 3

   Heat olive oil in the same pot over medium high heat. Season chuck roast with salt and pepper then sear on all sides.

4. 4

   Add reserved cup of water to blender with chiles along with bone broth, vinegar, garlic, cumin, oregano, cloves and black pepper. Blend until smooth then strain off any solids. Return mixture to pan with seared meat and the reserved cinnamon stick.

5. 5

   Cover, bring to a simmer over medium heat then reduce heat to low and allow meat to braise for 2-3 hours until tender.

6. 6

   Shred meat and return to broth. Heat a large skillet over medium heat with 2 tbsp avocado oil.

7. 7

   Ladle a scoop of consume into a shallow bowl and dip tortillas in broth one at a until coated on both sides. Add tortilla to hot pan then fill with a spoonful of shredded meat and diced onion and fold in half.

8. 8

   Fry until crispy on both sides, about 5 minutes per side. Repeat with remaining tortillas and birria. Garnish with cilantro and diced onion and serve with consume for dipping.