Birria, braised meat cooked down with flavorful chiles, is typically served as a stew. But we’re serving it taco style with griddled corn tortillas and topped with cheese, cilantro and onions, and a side of dipping broth.
Makes 15 tacos
1½ pounds chuck roast, cut into 2 large pieces
1½ pounds beef shank (bone-in)
6 tablespoons + 2 teaspoons Magic Chipotle Seasoning™, in all
1 tablespoon + 2 teaspoons Kosher salt, in all
2 tablespoons canola oil
3 cups diced onions, in all
6 cloves peeled garlic
1 cup diced red bell peppers
1 (15-oz) can crushed tomatoes
¼ cup chopped fresh cilantro, in all
2 tablespoons Magic Guajillo Chile
1 quart unsalted beef stock
1 cup small diced onions
½ cup chopped fresh cilantro
2 teaspoons lime juice
30 corn tortillas (taco sized)
2 cups shredded pepper jack cheese
How To Prepare
While the meat is browning, add 2 cups of onions, the garlic, bell peppers, tomatoes, ¼ cup cilantro, Guajillo Chile, the rest of the Magic Chipotle Seasoning, and the rest of the salt to a blender or food processor and blend until pureed. Mix garnish ingredients together in a small bowl and place in the refrigerator until ready to use.
Remove the meat from the pot and add the remaining 1 cup of onions and cook until the onions are soft and golden brown. Add the tomato & chile puree and stock to the pot. Stir well and return the meat to the pot. Bring to a boil, lower to a simmer, cover and cook for 3 hours, stirring every occasionally and scraping up any pieces stuck to the bottom of the pot. When meat is fork-tender, remove it to a large bowl and discard the shank bones. Shred the meat, add ½ cup of the braising liquid and mix well. Keep the rest of the braising liquid warm while making tacos.
To make the tacos, heat a flat top, griddle, or large sauté pan over medium heat. Stack 2 tortillas together and dip into the braising liquid and let the excess drip off. Add these to the hot griddle or pan and cook for one minute and flip. Add 2 tablespoons of the cheese and some of the onion-cilantro mixture to one side of the tortillas. Add some meat to the middle of the tortilla and fold over. Cook until the side that is touching the pan is brown and crispy then flip and cook until that side is brown and crispy. Remove from pan and serve with a side of the braising liquid for dipping.