Birria Tacos

Preparation Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6

Ingredients

For the Birria:

• 2 lbs beef chuck roast, cut into large chunks
• 2 dried guajillo chilies, seeds removed
• 2 dried ancho chilies, seeds removed
• 2 dried pasilla chilies, seeds removed
• 1 large onion, quartered
• 6 cloves garlic
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cloves
• 1/4 cup apple cider vinegar
• 4 cups beef broth
• Salt and pepper to taste
• 2 tbsp vegetable oil

For the Tacos:

• Corn tortillas
• 1 cup chopped onion
• 1 cup chopped cilantro
• 1 cup shredded mozzarella or Oaxaca cheese
• Lime wedges for serving

Instructions

Prepare the Birria:

1. Toast the Chilies:
   • In a dry skillet, toast the dried chilies over medium heat until they become fragrant, about 2-3 minutes. Be careful not to burn them.
2. Soak the Chilies:
   • Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 20 minutes until they are soft.
3. Blend the Sauce:
   • In a blender, combine the soaked chilies (reserve the soaking water), onion, garlic, cinnamon stick, cumin seeds, oregano, smoked paprika, ground cloves, apple cider vinegar, and a cup of the soaking water. Blend until smooth.
4. Cook the Meat:
   • Season the beef chuck roast chunks with salt and pepper. In a large pot, heat the vegetable oil over medium-high heat. Brown the beef on all sides.
   • Pour the blended chili sauce over the browned beef. Add the beef broth, bay leaves, and season with additional salt to taste.
   • Bring to a boil, then reduce heat to low and let it simmer for about 2.5 to 3 hours, or until the beef is tender and shreds easily.
5. Shred the Beef:
   • Remove the beef from the pot and shred it using two forks. Discard the bay leaves and cinnamon stick.

Prepare the Tacos:

6. Preheat the Blackstone Griddle:
   • Preheat your Blackstone griddle to medium-high heat.
7. Assemble the Tacos:
   • Dip each tortilla into the birria broth to coat it lightly. Place it on the griddle and sprinkle with a bit of shredded cheese. Add a generous amount of shredded birria beef.
   • Fold the tortilla in half to form a taco. Cook until the tortilla is crispy and the cheese is melted, flipping once, about 2-3 minutes per side.
8. Serve:
   • Serve the birria tacos hot, topped with chopped onion and cilantro. Serve with lime wedges and a small bowl of the birria broth for dipping.

Nutritional Information (per serving):

• Calories: 480
• Protein: 30g
• Carbohydrates: 35g
• Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 100mg
• Sodium: 750mg
• Fiber: 6g
• Sugar: 3g

Enjoy these delicious and savory Blackstone Birria Tacos, perfect for a hearty meal full of rich flavors!