These authentic birria tacos feature tender, juicy meat nestled into pan-fried cheesy tortillas topped with onions, cilantro, and more cheese.

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Ingredients
ADOBO PASTE
10 dried ancho chiles
10 dried guajillo chiles
3 tbsp sesame seeds
1 tbsp black peppercorns
1 tsp whole cloves (or 1/2 tsp ground cloves)
4 cloves garlic
2 roma (plum) tomatoes halved
1 4-in cinnamon stick
4 tsp dried thyme
4 tsp Mexican oregano or regular oregano
2 tsp ground ginger
1 tsp ground cumin
2 cups water (or beef broth)
1/4 cup distilled white vinegar

BIRRIA
5-6 lbs beef chuck roast (See Note 1)
2 tbsp kosher salt
1 tsp ground black pepper
2 tbsp vegetable oil
adobo paste (see above)
1 white onion peeled and cut into quarters
4 cloves garlic
3 bay leaves

SERVING
16 corn tortillas
1 lb Oaxaca cheese or Monterey Jack (shredded)
1 cup cilantro chopped
1 medium white onion diced
pickled red onions (optional)

Instructions
ADOBO PASTE
Remove stems and seeds from dried chiles and break into pieces. Transfer dried chiles to a large saucepan and cover with water. Bring to a boil, cover and lower heat to simmer for 15 minutes. Drain and set chiles aside. Reserve 1 cup soaking liquid.

In a skillet over medium-high heat toast the sesame seeds, peppercorns and cloves. Sesame seeds should be a light brown and spices aromatic.

Transfer toasted seeds and spices, garlic, tomatoes, cinnamon stick, thyme, oregano, ginger and cumin, drained chiles, 1 cup soaking liquid and vinegar to a blender and puree. Add water as needed for a smooth, thick paste consistency. Strain through a sieve and discard any debris if needed (I use a Vitamix that does a great job, so no need to strain).

BIRRIA
OVEN COOKING OPTION
Preheat oven to 375°F. This can be made on the stovetop as well, but I feel the oven method works better for a more even cooking).

Season beef all over liberally with salt and pepper. Sear meat all over in a Dutch oven with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.

Place all the beef back into the pot. Add the onion, garlic cloves and bay leaves to the seared beef. Pour in the adobo paste, and cover with water by 1 inch. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 4 hours until the meat is fall-apart tender.

Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks.

SERVE
Dip tortilla in consommé and pan fry, turning to cook both sides. Add some birria and shredded Oaxaca cheese or Monterey Jack to each tortilla to melt.

Top with cilantro, onion and optional pickled onions. Using a spatula, fold tortilla in half for taco and remove from pan. Serve with a cup of the consommé to dip the tacos in. Tear tacos in half and dip into consommé.

QUESABIRRIA TACOS
For Quesabirria tacos dip tortilla in consommé and pan fry, turning to cook both sides. Add a pinch of Monterey Jack cheese to the tortilla and flip to melt the cheese for the outside of the taco.

Add some birria and shredded cheese to each tortilla to melt. Top with cilantro, onion and optional pickled onions. Using a spatula, fold tortilla in half for taco and remove from pan. Serve with a cup of the consommé to dip the tacos in. Tear tacos in half and dip into consommé.

INSTANT POT OPTION
Set to Saute setting. Season beef all over liberally with salt and pepper. Sear meat all over with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.

Place all seared meat into the Instant Pot along with onion, garlic cloves and bay leaves. Pour in the adobo paste, and cover with water by 1 inch. Cook on Meat/Stew setting, High, for 45 minutes. Allow for Natural steam release. If you prefer a Slow Cooker method, cook on High for 4 hours or until meat is easily shredded.

Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks.

Notes
1. Birria is traditionally made with goat or lamb. Some recipes use beef, chicken or pork. Beef shank or short ribs work well too. If using beef short ribs, purchase 8 pounds total weight. For lamb, loin chops, leg or shoulder are great.

2. Thin with water, not the soaking liquid, as I find it gets too bitter.

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