Birria Tacos with Consomé 🌮 Meat: * 3 lb beef chuck roast * Salt & pepper, to taste * Oil (for searing) Adobo Sauce: * 6 dried guajillo chiles, deseeded and stemmed * 3 dried ancho chiles, deseeded and stemmed * 2 dried pasilla chiles, deseeded and stemmed * 4 Roma tomatoes * 1 medium white onion * 7 garlic cloves * 4 cups beef broth (divided) * 2 tsp Mexican oregano * 1 tsp cumin * 2–3 whole cloves (or ¼ tsp ground) * 1 cinnamon stick (or 1 tsp ground cinnamon) * 2 bay leaves * 3 Tbsp apple cider vinegar * Salt, to taste For Serving: * Corn tortillas * Oaxaca cheese (or mozzarella if preferred) * Diced white/red onion * Fresh cilantro * Lime wedges * Creamy jalapeño salsa (optional) Instructions: 1. Toast guajillo, ancho, and pasilla chiles in a dry skillet for 30–60 seconds per side until fragrant (don’t burn). 2. Place toasted chiles in a bowl and cover with hot water. Soak for 15–20 minutes until softened. 3. In the same skillet, roast the tomatoes, onion, and garlic until charred and softened. 4. Add softened chiles, roasted tomatoes, onion, garlic, vinegar, oregano, cumin, cloves, cinnamon, bay leaves, and 2 cups of beef broth to a blender. 5. Blend until completely smooth (2–3 minutes). 6. Strain through a fine mesh sieve for a silky texture. 7. Cut the beef into large chunks. Season generously with salt and pepper. 8. Heat oil in a large pot or Dutch oven and sear beef on all sides until browned. 9. Pour the adobo sauce over the beef and add the remaining 2 cups of beef broth. 10. Bring to a gentle boil, then reduce to a low simmer. 11. Cover and cook for 2½–3 hours, or until beef is fall-apart tender. 12. Skim fat occasionally, but reserve it — you’ll use it for frying the tacos. 13. Adjust salt to taste at the end. 14. Remove the beef and shred it, adding a spoonful of the cooking liquid to keep it moist. 15. Strain the remaining liquid for a smooth, rich consomé. 16. Keep consomé warm — this will be your dipping broth. 17. Make the Tacos 1. Dip each tortilla into the reserved red fat/consomé, coating lightly. 2. Place the tortilla on a skillet over medium heat, sprinkle with cheese, and add some shredded birria meat. 3. Fold the tortilla in half and cook until crispy and golden on both sides. 4. Repeat with remaining tortillas and meat. 5. Serve birria tacos hot with a side of warm consomé for dipping. Garnish with diced onions, cilantro, and lime wedges. Add creamy jalapeño salsa if desired. #fyp #viral #DinnerIdeas #EasyRecipe #foryoupage - @taryneliseee