Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed of hard exterior fat
  • 5 Dried Guajillo Chiles, deseeded
  • 3 Dried Ancho Chiles, deseeded
  • 2 Dried Chiles de Arbol
  • 1 Large White Onion, quartered
  • 6 Cloves Garlic, smashed
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Ground Cinnamon
  • 1 tsp Dried Oregano
  • 4 cups Low-Sodium Beef Bone Broth
  • Salt and Black Pepper to taste
  • 20 Corn Tortillas
  • 3 cups Oaxaca Cheese, shredded
  • 1 bunch Fresh Cilantro, finely chopped
  • 1 Small White Onion, finely diced
  • 6 Lime wedges

Instructions:

  1. Season beef chuck chunks with salt and pepper. In a large heavy-bottomed pot, sear the beef until a dark brown crust forms on all sides. Remove meat and set aside.
  2. Toast the dried guajillo, ancho, and de arbol chiles in a dry pan over medium heat for 1 minute until fragrant and slightly darkened.
  3. In a high-speed blender, combine toasted chiles, quartered white onion, smashed garlic, apple cider vinegar, cinnamon, oregano, and 1 cup of the beef bone broth. Blend until completely smooth.
  4. Return the beef to the pot, pour in the blended chile mixture and the remaining 3 cups of beef bone broth. Bring to a simmer, then cover and braise for 3 hours 15 minutes at 325°F or until the meat is fork-tender.
  5. Remove the beef and shred with two forks. Skim the 'birria gold' (the seasoned fat) from the top of the consomé and set it aside in a bowl. Keep the consomé warm.
  6. Preheat the Blackstone griddle to 400°F. Dip a corn tortilla into the reserved fat layer of the consomé, then place it directly onto the griddle.
  7. Immediately top the tortilla with shredded Oaxaca cheese and a portion of the shredded beef. Fold the tortilla over and press with a spatula.
  8. Sear for 1-2 minutes per side until the exterior is shattering-crisp. Serve with a side bowl of consomé topped with diced onion and cilantro.