Tips and Tricks
- Crispy Shells: To achieve the perfect crispy shell, spread the cheese evenly in a hot skillet and cook until the edges are golden and crispy.
- Flavorful Broth: Make sure to sear the beef before slow cooking to develop a deep flavor. Use the broth for dipping the cheese shells or drizzling over the tacos for extra moisture and taste.
- Consistency: For the birria sauce, blend the cooked chilies and spices thoroughly to ensure a smooth, rich consistency.
For the Beef Birria:
- 2 pounds beef chuck roast, cut into large chunks
- 2 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 dried chipotle chili, stem and seeds removed
- 1 medium onion, quartered
- 4 cloves garlic
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
For the Cheese Shells:
- 2 cups shredded mozzarella or cheddar cheese
Optional Toppings:
- Chopped cilantro
- Diced onion
- Sliced avocado
- Fresh lime wedges
- Prepare the Chilies: Toast the dried chilies in a dry skillet over medium heat until fragrant. Then soak them in hot water for about 15 minutes until they soften.
- Blend the Sauce: In a blender, combine the softened chilies, onion, garlic, beef broth, apple cider vinegar, cumin, oregano, cinnamon, salt, and pepper. Blend until smooth.
- Cook the Beef: In a large pot or slow cooker, sear the beef chunks until browned on all sides. Pour the blended chili sauce over the beef, cover, and cook on low for 6-8 hours, or until the beef is tender and shreds easily.
- Make the Cheese Shells: Heat a non-stick skillet over medium heat. Place 1/4 cup of shredded cheese in the skillet, spreading it out into a circle. Cook until the edges are crispy and golden, then carefully flip and cook for an additional 20 seconds. Remove from the skillet and drape over a spoon handle or the edge of a bowl to form a taco shell shape. Repeat with remaining cheese.
- Assemble the Tacos: Fill each cheese shell with shredded beef birria. Top with cilantro, onion, and any other preferred toppings. Serve with lime wedges and extra birria broth for dipping.
Storage Methods
