Homemade birria tacos ♡
Season a chuck roast with adobo (not Goya, if you can avoid it. I use low or no sodium) • brown both sides in a pot and cover with water.
Add 2 large onions, quartered • 5 whole garlic cloves • 3 chipotle chiles • 3 guajillo chiles • 3 ancho chiles • 2 chiles de arbol (more if you want it spicier).
Add 1 packet of sazon, and a palm full of oregano • cumin • adobo • sazon • smoked paprika • toasted coriander seeds • red pepper flakes • black peppercorns.
Simmer 1 hour. Remove everything from the broth except the meat. Process or blend until a paste forms. Strain and return to pot. Cook on medium low for another 2-3 hours, until meat begins falling apart.
Dip corn tortillas in the broth. Fry on one side in a nonstick skillet. Flip, load with meat, queso fresco, chopped onion and cilantro. Fold and fry until crispy.
Serve with a bowl of broth garnished with onion and cilantro for dipping.
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