Birria

Latin Slow Cooked Taco Meat with Consume for dipping.

[Gluten Free - by DefaultTaco shell, Use Corn Tortilla (check ingredients)]

[Dairy Free - by Default. Skip the Oaxaca or replace with a dairy free mozzarella ]

[ Kosher - Skip the Oaxaca or replace with a kosher certified mozzarella ]

1.5 - 2ish lbs Chuck Roast

1.5 - 2ish lbs Pork Top Loin Roast

4 each of Guajillo & Ancho Chiles (dried) *

* you can replace dried chiles with 3 Tbsp of Panamanian Roja or

"Better Than Bullion" paste. I suggest either Sofrito or Smoked Chipotle flavors.

Avocado Oil (or light olive oil)

2 Tbsp Tomato Paste

1/2 Lime (juice)

1 10oz can of Diced Tomatoes with Chiles

2 medium Shallots (or 1 yellow onion) - about 300g

Carrots (baby will work) - about 300g

1/2 a bulb of garlic

32 oz Beef Stock

24-36 flour tortillas (read: 2oz ish meat per taco)

12-18 oz Oaxaca Cheese (read: 1oz ish cheese per taco)

1. Chop the meat into 4-5 inch chunks and salt on all sides. Set aside at room temp.

2. Remove the stems and seeds from the dried chiles & tear or chop into 1/4s.

3. Put a large pot over medium-high heat & coat bottom with 3-4 Tbsp avocado oil.

4. Add the meat in batches. Sear on each side to brown. Put meat aside. (2-3m per side)

5. While waiting for browning:

   1. chop the shallots into 1/4s

   2. chop the carrots into 1/4inch strips (if not using baby carrots)

   3. Crush & peel the garlic

6. Set heat to medium. Add 2 more Tbsp of oil & the juice of 1/2 lime.

7. Scrape bottom of pan to release the fond & add the can of diced tomatoes and chiles.

8. Mix gently until the surface of liquid is opalescent.

9. Add the chopped vegetables in a layer on the bottom.

10. Layer the pork next, then the beef on top. Cover for 15m.

11. Pour in 32 oz of Beef Stock. Bring to a boil. Set heat low to simmer. Cover. (1 hr)

12. Remove meat and set aside.

13. Blend vegetables, broth, and chiles until smooth.*

    * either use an immersion blender in the pot, or batch out contents into a blender then return liquid to pot

14. Return meat to pot. Bring back to a boil then reduce heat to simmer. Cover. (1.5 hrs)

15. Remove meat and shred (dealers choice on how finely shredded)

16. Leave broth on low, salt & season to taste* * I tend to add 1 Tbspn of salt, 1/4 cup of dried parsley, & 1 Tbsp Paprika (smoked)

17. Heat and oil a frying pan over med-high or set a griddle to 350 degrees

18. Put 2oz of meat down. Add 1 oz of Oaxaca. Dip tortilla in broth and place on top. (2m)

19. Press with spatula to flatten, then carefully get under it all and flip. Fold over. (3m)

20. Flip and brown on other side. (3m)

21. Repeat & enjoy.