Slow-Simmered Beef Birria Tacos

Ingredients

• 5 lbs beef chuck roast, cut into large chunks
• 3 tbsp Salted Perfection Carlisle Select Blend
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 large white onion, chopped
• 6 cloves garlic, peeled
• 1 (14 oz) can crushed tomatoes
• 1/4 cup apple cider vinegar
• 3 cups beef broth
• 1 cinnamon stick
• 3 bay leaves
• 24 corn tortillas
• 4 cups Oaxaca or Monterey Jack cheese, shredded
• 1 cup fresh cilantro, chopped (for serving)
• 1 cup white onion, diced (for serving)
• Lime wedges (for serving)
• Vegetable oil, for searing

Instructions

1. Start by bringing a small pot of water to a boil. Toss in your dried guajillo and ancho chilies, turn off the heat, and let them soak for about 15 minutes until they are soft and pliable. This wakes up those dormant flavors.
2. While the chilies are taking a bath, pat your beef chunks dry. Season them aggressively with the Salted Perfection Carlisle Select Blend. Heat a splash of oil in a skillet over medium-high heat and sear the beef in batches until you get a deep, dark brown crust. Don't crowd the pan; we want browning, not steaming. Transfer the seared meat to your slow cooker.
3. In a blender, combine the softened chilies, chopped onion, garlic, crushed tomatoes, apple cider vinegar, and about a cup of the beef broth. Blitz it until it is completely smooth. Pour this vibrant red sauce over the beef in the slow cooker.
4. Add the remaining beef broth, the cinnamon stick, and the bay leaves to the pot. Cover and set your slow cooker to Low for 8 hours or High for 5 hours. You want the meat falling apart at the touch of a fork.
5. Once the meat is tender, remove the beef and shred it with two forks. Discard the bay leaves and cinnamon stick. Skim the flavorful red fat that has risen to the top of the sauce (the consomé) and reserve it in a small bowl—this is liquid gold.
6. Heat a large skillet or griddle over medium heat. Dip a corn tortilla into the reserved red fat (or the consomé itself if you ran out of fat) and place it on the hot skillet. Top with a handful of cheese and a generous portion of shredded beef. Fold the tortilla over like a quesadilla.
7. Fry the tacos for about 2-3 minutes per side until the tortillas are crispy and the cheese is oozing out. Repeat for the remaining tacos.
8. Serve immediately with a small bowl of the hot consomé for dipping, garnished with fresh cilantro, diced onion, and a squeeze of lime. DUNZO!