I never tire of recipes that invite everyone to gather around, and Birria Tacos is one of them. I like to let a main dish take center stage and keep everything around it relaxed. This is exactly the sort of recipe that keeps a kitchen feeling alive and well used.
Ingredients
- 3 lb. Chuck roast
- 5 ancho peppers stems, and seeds removed
- 5 Guajillo stems, and seeds removed
- 2 de árbol stems, and seeds removed
- 3 large tomatoes
- 1 large onion quartered
- 5 cloves garlic
- 1 tbs. Mexican oregano
- 1 tbs. Thyme
- 1 1/2 tsp. Cumin (ground)
- 1 tsp. Ginger (ground)
- 1 tsp. Coriander (ground)
- 1 tsp. Black pepper
- 1 tbs tomato paste
- 3 cups + 1 cup water
- 2 tbs apple cider vinegar
- Bay leaves
- Kosher salt
- Shredded cheese mozzarella, white and yellow cheddar
- Cilantro and diced white onion
- Flour or corn tortilla
- Lime wedges
- Instructions in comments ⬇️⬇️⬇️