Birria Tacos

Ingredients:

Meat:

• 1 pound bone-in lamb ribs

• 1 pound bone-in beef shank

• 1 pound beef strip steak

• 2 teaspoons salt

• 1 tablespoon black pepper

• 1 teaspoon cumin

Broth:

• 4 dried ancho chiles

• 4 dried guajillos chiles

• 1/2 large onion roughly sliced

• 4 roma tomatoes

• 8 whole peppercorns

• 2 whole cloves

• 1 teaspoon dried thyme

• 1 teaspoon marjoram

• 1 teaspoon dried oregano

• 2 bay leaves

• 1/2 cinnamon stick

• 8 garlic cloves

• 1 1/2 tablespoons salt

• 1/2 teaspoon cumin

• 1/2 teaspoon ground ginger

• 1 chipotle pepper

• 1/4 cup apple cider vinegar

• 2 cups water

Serving:

• onions diced

• cilantro chopped

• compliant tortillas

Utensils:

• scissors

• knife

• cutting board

• sauce pan

• large skillet

• tongs

• large mixing bowl

• plastic wrap

• high-speed blender or immersion blender

• dutch oven, pressure cooker, or slow cooker

Instructions:

1. prepare ingredients

2. season the meat on both sides with 2 tsp of salt

3. sprinkle meat with 1 tbsp of black pepper

4. sprinkle meat with 1 tsp of cumin and set aside

5. fill a sauce pan half way with water and place on the stove over high heat and bring to a boil

6. cut open the 8 dried chiles with scissors and remove the seeds and stems

7. get a large skillet over medium heat and add a small layer of oil

8. fry the chiles in the oil for 2-3 minutes moving constantly so they don't burn

9. directly move the toasted chiles to the boiling water and boil for 10 minutes until they have softened

10. in the same pan add 1/2 large onion

11. add 4 roma tomatoes to the pan and cook until slightly charred on all sides

12. add 8 whole peppercorns to the pan

13. add 8 garlic cloves to the pan

14. add 2 whole cloves to the pan

15. add 1 tsp of dried thyme to the pan

16. add 1 tsp of marjoram to the pan

17. add 1 tsp of dried oregano to the pan

18. add 2 bay leaves to the pan

19. add 1/2 cinnamon stick to the pan and toss together and cook for another 5 minutes stirring often

20. pour the chiles along with the boiling water into a high speed blender and blend until smooth

21. pour the sauce over the meat in a large bowl and cover with plastic wrap

22. place meat in the fridge for at least 2 hours-overnight

23. choose one of the three options below and begin

Stovetop:

1. add the meat with the marinade to a large dutch oven and place on the stove over medium heat

2. bring the mixture to a simmer then cover with the lid and continue simmering for3-4 hours or until the meat falls off the bones and is easy to shred

Oven:

1. preheat the oven to 350°F

2. add the meat with the marinade to a large dutch oven and place on the stove over medium heat and bring to a simmer

3. once simmering cover with the lid and place in the oven at 350°Ffor 2-3 hours until the meat is easy to shred

Pressure Cooker:

1. add the meat with the marinade to a pressure cooker

2. set your pressure cooker to high pressure for 45 minutes

3. allow the pressure cooker to release naturally for 5 then use the quick pressure release to release the remaining pressure

Shredding And Straining:

1. remove the meat to a cutting board and discard the bones

2. shred and chop up the meat very finely and set aside

3. set a fine mesh strainer over a bowl and pour the juices from the pot into the strainer and discard the scraps

When you are ready for serving, pour some of the juices in a bowl for dipping and serve the meat in a tortilla and stuff it with onions and cilantro. Dip your taco into the juices and enjoy.

*calories are only for 1/3 cup of meat and the dipping juice and does not include tortilla, onions, or cilantro*