Ingredients

• 2-3 lbs boneless chuck roast
• 1 tablespoon avocado oil or neutral oil , (plus more for taco frying)
• coarse ground salt and fresh ground pepper
• 4 dried Guajillo chiles
• 5-6 Chipotle chilis in adobo (from a can)
• 1 small red onion, thinly sliced
• 8 whole cloves garlic, smashed
• 32 oz beef stock
• 1 tablespoon tomato paste
• 1 14.5 oz can Fire roasted diced tomatoes
• ¼ cup organic Apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 cinnamon stick
• 3 dry bay leaves
• 1 teaspoon smoked paprika
• ½ tablespoon fresh grated ginger
• 1 tsp ground coriander

• corn or flour tortillas
• lime wedges
• fresh cilantro leaves
• diced white onion
• shredded Oaxacan cheese (or Italian cheese)

Instructions

1. Place a cast iron skillet over high heat and add the avocado oil. Allow it to heat for 4–5 minutes.
2. Season the beef generously with salt and pepper. Add it to the hot skillet and brown on both sides, about 5–6 minutes per side.
3. Transfer the seared beef to the crockpot, add all remaining ingredients, and stir to combine. Cover and cook on low for 8 hours.
4. Once cooking is complete, move the beef to a rimmed baking sheet and shred it using two forks.
5. Remove and discard the bay leaves and cinnamon stick from the crockpot.
6. Blend the remaining contents of the crockpot with a high-powered blender or immersion blender until smooth. ***If using a standard blender, let the liquid cool slightly before blending and work in batches without overfilling.
7. Pour the blended sauce back into the crockpot to stay warm.
8. Toss the shredded beef with 1 ½ to 2 cups of the sauce until well coated.

1. Dip two tortillas stacked together into the consomé, then place them flat in a frying pan with a little avocado oil or neutral oil over medium heat.
2. On one half of the tortilla, layer cheese, beef, diced onion, and fresh cilantro.
3. Cook for 2–3 minutes, then fold the tortilla over to form a half-moon shape.
4. Spoon a small ladle of consomé over the top of the tortilla.
5. Flip and cook for another 2–3 minutes until crisp and melty.

To prepare the beef birria in an Instant Pot (pressure cooker), cut the beef into 2” chunks. Sear the meat, add the braising liquid ingredients, and cook on high pressure for 60 minutes, then perform a manual release. Continue with the same steps as the crockpot method for shredding the meat and preparing the consomé.

For a lighter dipping broth, strain the cooking liquid instead of blending it fully. You can also blend half of the liquid and leave the rest unblended for a thinner consomé.