Instructions
Heat a large cast iron skillet over medium-high heat. Add the chilis and toast, stirring often, until fragrant. Place in a bowl and cover with 3 cups of boiling water. Set aside for 20 minutes to rehydrate.
4 dried Guajillo chiles,3 dried Ancho chiles,2-3 dried chiles de arbol
To the same skillet, add 1 tablespoon oil. Once hot, add the onion and tomatoes. Cook until softened, 5-7 minutes. Add in the garlic and cook until fragrant, about 60 seconds.
2 tablespoons vegetable oil,1 white onion,1 pound tomatoes,5 cloves garlic
Transfer the mixture to a blender. Add the chilis and their soaking liquid, oregano, salt, cumin, pepper, cinnamon and apple cider vinegar. Blend until smooth.
1 tablespoon Mexican oregano,1 tablespoon kosher salt,1 teaspoon ground cumin,1 teaspoon ground black pepper,½ teaspoon ground cinnamon,4 tablespoons apple cider vinegar
Heat a Dutch oven over medium-high heat. Add in the remaining oil. Once hot, brown the beef in batches.
2 pounds chuck roast
Pour in the sauce and beef stock and stir to combine. Bring the mixture to a simmer, cover, and cook for 3 hours or until the beef is tender.
3 cups low-sodium beef stock
Place the meat in a bowl and use two forks to shred it into bite-sized pieces. Reserve the consommé, or sauce, from the beef.
Heat a cast iron skillet over medium-high heat. Add enough oil to just coat the bottom of the pan. Dip both sides of a corn tortilla in the consommé. And place it in the pan.
16 corn tortillas,Vegetable oil
Add cheese and birria meat. Once the cheese starts to melt, fold the tortilla in half. Continue to cook until the tortilla is golden and crisp on both sides. Repeat with the remaining tortillas. Serve with onion, cilantro, and the remaining consommé for dipping.
1 pound Oaxaca cheese,1 white onion,¼ cup chopped fresh cilantro,2 limes
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