For the beef: 2–3 lbs chuck roast, cut into chunks Salt and pepper, to taste For the birria sauce/consomé: 3 dried guajillo chiles, deseeded 3 dried ancho chiles, deseeded 1 onion, chopped 2 tomatoes chopped OR tomato paste 6 garlic cloves, whole or jarlic 5 cups water 1 tsp oregano 1 tsp cumin 4 whole cloves 1 tsp black peppercorns 2 cups chile water (reserved from boiling the chiles) 2 bay leaves 1 cinnamon stick 4 cups beef broth For assembling the tacos: Corn tortillas Oaxaca cheese, shredded Chopped cilantro Chopped onion Shredded birria beef Birria consomé Instructions Season and sear the beef. Heavily season the chuck roast with salt and pepper. Heat a large pot over high heat and sear the beef in batches until each piece develops a nice crust. Remove the beef and set aside. Prepare the chiles and vegetables. In the same pot, add the guajillo chiles, ancho chiles, onion, tomatoes, and garlic. Cook briefly until slightly roasted and fragrant. Soften the chiles. Pour the 5 cups of water over the ingredients and boil for about 10 minutes, or until the chiles are soft. Blend the sauce. remove the softened chiles, vegetables, and garlic. Blend them with 2 cups of the cooking/chile water, oregano, cumin, cloves, and black peppercorns until smooth. Cook the birria. Pour the blended sauce back into the now-empty pot. Add the seared beef, 4 cups beef broth, 2 bay leaves, and cinnamon stick. Pressure cook for 45 minutes. Shred the beef. Remove the cooked beef chunks and shred them. Keep the remaining broth/consomé for dipping and cooking the tortillas. Make the tacos. Dip each corn tortilla into the birria consomé, then place it in a skillet over medium heat. Add shredded Oaxaca cheese, birria beef, cilantro, and onion. Fold the tortilla over and cook until crispy on both sides and the cheese is melted. Serve hot with a bowl of the birria consomé for dipping. 🌮🔥#tacos #birriarecipe #birriatacos #fyp #DinnerIdeas — @kryssycole sur TikTok