Birria Beef Tacos
Perhaps the greatest Mexican taco there is, the classic Birria Meat stew filled corn taco. And its real easy to do, even in the snow! Ya have to check this out..!
3lbs of Beef Shanks
1 bunch of Cilantro
6 cloves of garlic
Dried chilies Pablano and guajillo
2 bay leaves
1 tbsp oregano
1/8 tsp each of cinnamon and clove
1.5 tbsp salt
1 chipotle in adobo
1 can of diced tomatoes
1 cup of beef broth
2 cups of water
Monterey Jack cheese
Salt and brown beef shanks, set aside.
Next remove seed and stems from chili peppers and add to dutch oven with some water. Steep over hot coals for 15mins.
Remove chilies from water and add to food processor. Add water to processor and adobo Chipotle then blend till mixture is really fine and paste like.
Next place dutch oven over coals and add Shanks with rough chopped onion, garlic,cinnamon, clove, thyme, bayleaf, oregano, diced tomatoes, and the chili paste.
Cook all ingredients in the dutch at 350° for 2.5-3hrs or until meat falls off the bone.
Next spoon some of that oil off the top of the braising liquid. This is important as your going to dip your tortillas into this oily mixture to add flavor and crisp the corn tortilla shell.
After dipping your shells you then give them a fry on your griddle top.
Place meat mixture inside with Monterey jack cheese. Fold shells over and cook both sides till nice and crispy. And its ok if the cheese falls out a bit as it adds to the texture.
Place taco on a fancy ass plate and serve with liquid from braising except you add some diced onion, cilantro, and fresh lime juice to your liquid.
Dip tacos in the dipping liquid and devour.