Birria Tacos

From a YouTube video Watch the original

Ingredients

• 8 guajillo chiles
• 4 chiles de arbol
• 2 teaspoons whole cumin seeds
• 1 head of garlic cloves
• 1 teaspoon Mexican oregano
• 1/4 teaspoon ground clove
• 1/2 small onion
• 2 canned chipotle chiles in adobo sauce
• 3.5 pounds beef chuck roast
• 2 pounds oxtails
• 14 ounce can whole plum tomatoes
• 2 teaspoons kosher salt
• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 2 Mexican cinnamon sticks
• 5 Bay leaves
• 3 sprigs of fresh marjoram
• 1 whole onion, quartered
• Oaxaca cheese
• Corn tortillas
• Chopped white onion, lime wedges, sliced jalapenos, torn cilantro (for serving)

Instructions

1. Toast guajillo chiles, chiles de arbol, and cumin seeds in a dry pan. Blend with garlic, oregano, ground clove, onion, chipotle chiles, and water to make a smooth sauce.
2. Cut beef chuck roast into chunks, season with salt, and let sit. Roast oxtails in the oven until browned.
3. Combine tomatoes, spice paste, and water in a roasting pan. Add beef chunks, coriander seeds, peppercorns, cinnamon sticks, Bay leaves, marjoram, and onion. Braise in the oven for 3 hours.
4. Shred beef and oxtails, strain the sauce, refrigerate to separate fat. Dip tortillas in fat, fill with beef and cheese, fold, and fry.
5. Serve tacos with consomme, chopped white onion, lime wedges, sliced jalapenos, and torn cilantro.
6. This episode is sponsored by Trade Coffee.

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