Chuck Roast Birria Street Tacos

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 8 cups of water in a large soup pot to boil.

Step 2

Cut roast into 3inch cubes and add to boiling pot with half a white onion, head of garlic, 1 tablespoon of salt (or to taste), and bay leaves.

Step 3

Boil over medium high heat for an hour, continuously skimming fat that floats to top.

Step 4

At this point, I de-seed my peppers, but they will be strained out eventually so this step is optional.

Step 5

In a separate pan, heat up oil and lightly toast peppers with the 6 garlic cloves until golden, or fragrant, about 2-3 minutes.

Step 6

Transfer peppers and garlic to a blender and add 6-8 peppercorns, cloves, and 2 cups water to help create a smooth blend. Fish out onion and garlic from beef pot and add to blender as well.

Step 7

Blend until smooth, then pour over strainer into beef pot stirring with a spoon or silicone spatula until only pulp is left. You can use a little water (about a tablespoon or two at a time) to help the mixture strain faster.

Step 8

Discard pulp and add oregano, thyme, cumin and beef bouillon to pot. Cover and simmer on medium-low heat for 2 hours or until meat is tender.

Step 9

When ready to serve, dip soft tortilla into broth and place on a skillet. Add cheese, cilantro, onion, beef, more cheese, fold and fry over low-medium heat until stiff but not hard, or until cheese is nice and melted.

Step 10

Beef and broth can be enjoyed as a stew, or as ramen. Just add cilantro and toppings of choice like green onion, lime or lemon, and enjoy.