Birria Tacos

Sear:

5 lbs meat – ox tail, chuck roast, brisket, chicken, pork, goat, whatever you like.

Salt and pepper the meat

Boil:

10 dried chilis – A mix of arbol, guajillo, ancho, cascabel.  Seeds/Stems removed

2 tomatoes

½ onion

½ cinnamon stick

5 black peppercorns

Grind:

5 cloves

5-10 coffee beans (optional)

8 allspice berries

1 tsp thyme, marjoram, Mexican oregano

1 tsp cumin

(Don’t stress if you don’t have any of the above, just skip it)

Blend:

All ingredients you boiled and ground (above)

6 cloves garlic

1 cup water from boiled pot of peppers (enough to cover the meat)

2 tbsp vinegar (apple cider or white)

Add salt to adobo sauce (to taste)

Cook:

Cover and cook meat in sauce for 3 hours on medium low until tender.

Tacos:

Corn tortillas

Cheese (Oaxaca or Mozzarella)

Chopped Onion/Cilantro for tacos and consume

Shred the meat, add sauce if needed

Dunk tortillas in consume

Griddle them. Flip.  Cheese. Meat, Onions. Cilantro.

Fold in half.

Dunk in consume and eat.