Delicious birria tacos made with a variety of chilies, tomatoes, and seasoned chuck roast, braised to perfection and served with crispy tortillas. Ideal for gluten-free and dairy-free diets.
1: Add chiles to a large pot with tomatoes, onion, cinnamon stick, and bay leaves. Cover with 2 inches of water.
2: Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3: Reserve 1 cup of chile water and strain the remainder.
4: Set aside cinnamon stick and transfer contents to a blender.
5: Let chili mixture cool.
6: Heat olive oil in the pot over medium-high heat. Season chuck roast with salt and pepper, then sear on all sides.
7: Add reserved chile water to blender with thinned chiles, bone broth, vinegar, garlic, cumin, oregano, cloves, and black pepper.
8: Blend until smooth and strain off solids.
9: Return mixture to pan with seared meat and the reserved cinnamon stick.
10: Cover, bring to a simmer over medium heat, then reduce to low and braise for 2-3 hours until tender.
11: Shred the meat and return it to the broth.
12: Heat a large skillet over medium heat with avocado oil.
13: Ladle a scoop of broth into a shallow bowl and dip tortillas in broth until coated.
14: Add tortilla to the hot pan, fill with shredded meat and diced onion, then fold in half.
15: Fry until crispy on both sides, about 5 minutes each.
16: Repeat with remaining tortillas and birria. Garnish with cilantro and diced onion, serve with broth for dipping.
