Birria Tacos | RECIPE

Preheat oven to 350 Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover - let sit and soften. Next, season the beef well with salt & pepper, and sear in 2 batches in a hot oven proof pot - remove to a plate and repeat with remaining beef. Add the onions to the pot the meat was in and cook until softened, about 5 minutes. Add the vinegar, then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat. To the softening chiles, add the oregano, cumin, coriander, chipotles, salt & pepper and diced tomatoes. Blend until very smooth and pour over beef in pot - the beef should be covered and if not add a little more broth to cover. Cover the pot and place in the oven to braise until tender - about 2.5 hours. Remove from oven and remove the meat from the pot. Remove the meat from the bone if there are bones and shred the meat with a couple forks. Add a couple ladles of the liquid to the shredded meat (in a bowl) and stir to combine. Juicy! To fry the tacos, dip a tortilla in some of the cooking liquid and place on flattop or in a pan. Add shredded cheese and some beef, fold over and cook until getting crispy on both sides. Remove, open the taco up carefully and add onion and cilantro. Close the taco back up, dip it into some of the hot "jus" cooking liquid and enjoy!