Birria De Res Tacos (Beef Birria Tacos)

Instructions

1. Wipe outside of chiles with a damp paper towel to remove any dust. Place chiles in a large heat-safe bowl; add boiling water, cover, and let stand for 15 minutes until softened. Transfer chiles and soaking liquid to a blender container. Add remaining marinade ingredients. Cover. Blend until smooth.
2. For the Tacos, place chuck roast in a large Dutch oven. Add marinade; turn to coat well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 350°F. Remove Dutch oven from refrigerator. Add Bay Leaf and Cinnamon Stick. Transfer to oven.
4. Braise for 3 to 4 hours until beef is fork-tender. Transfer beef to a large bowl; reserving braising liquid in Dutch oven. Shred beef with two forks; set aside.
5. Transfer 1 cup braising liquid from Dutch oven to a medium bowl. Add water and whisk until well blended; set aside for dipping when ready to serve. Skim 2 tablespoons of oil from remaining liquid in Dutch oven and transfer to a large skillet. Heat on medium-high heat. Add shredded beef; cook and stir for 3 to 4 minutes until crispy. Keep warm.
6. To assemble tacos, dip tortillas, one at a time, in remaining liquid in Dutch oven. Immediately place on a hot comal or skillet; cook about 30 seconds per side until browned and heated through. Fill with shredded beef and garnish with onion and chopped cilantro. Serve with lime wedges and dipping sauce.

For Birria con Consomé: Prepare recipe through step 4. Add 3 cups water to braising liquid in Dutch oven; stir to mix well. Return beef to Dutch oven. Bring to simmer on medium heat. Ladle soup into bowls and garnish with chopped cilantro. Serve with corn tortillas and lime wedges on the side.

Test Kitchen Tip: A comal is a traditional skillet used in Mexico, Central America, and South America. Modern comals are typically flat, large, heavy griddles, often made of cast iron with smooth cooking surfaces, used to cook tortillas or sear meats.