Creative Birria Tacos with Chipotle Crema

Instructions

1. 1

   Remove stems and seeds from guajillo and ancho chilies. Toast chilies in a dry skillet over medium heat for about 1 minute per side until fragrant. Soak toasted chilies in hot water for 20 minutes until softened.

2. 2

   Toast cumin seeds, cloves, oregano, cinnamon stick, and bay leaves in a dry skillet until fragrant. Let cool slightly.

3. 3

   Drain the soaked chilies. In a blender, combine the softened chilies, chipotle peppers, 6 garlic cloves, 1 peeled and quartered white onion, toasted spices, beef broth, and apple cider vinegar. Blend until smooth. Season with 1.5 tsp salt and 1 tsp black pepper.

4. 4

   Season the beef chuck roast with additional salt and pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned. Remove beef from pot.

5. 5

   Pour the blended chili mixture into the pot. Bring to a simmer, scraping up any browned bits from the bottom. Return the seared beef to the pot. Add bay leaves. The liquid should almost cover the meat. Add more beef broth if needed.

6. 6

   Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours, or until the beef is fork-tender and easily shreds.

   3 min

7. 7

   Remove the beef from the pot and shred it using two forks. Skim excess fat from the braising liquid (consommé). Return the shredded beef to the consommé and stir to combine.

8. 8

   To make the chipotle crema, whisk together sour cream and lime juice until smooth. Season with a pinch of salt.

9. 9

   Warm the corn tortillas. Dip each tortilla briefly into the consommé, then place on a lightly oiled skillet or griddle over medium-high heat. Cook for about 1 minute per side until lightly crisped.

10. 10

    Fill each crisped tortilla with a generous amount of shredded birria beef. Drizzle with chipotle crema. Garnish with chopped cilantro, thinly sliced white onion, and sliced radishes.

Perfect With