- 2.5 lbs of beef chuck roast
- 2.5 lbs of pork butt roast
- 10 dried chile de árbol peppers
- 5 dried guajillo chile peppers
- 1 head of garlic, peeled
- 1 large white onion, quartered
- 6 cups of low sodium beef broth
- 2 cups of water
- 1 cinnamon stick
- 3 bay leaves
- salt and pepper to taste
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp oregano
- Corn tortillas (I buy the pack of 48)
- 1 package of Oaxaca cheese (10 ounces), shredded
- Diced cilantro
- Diced onion
- Lime wedges
- Non-stick cooking spray
- For the two different meats, rub salt, pepper, and garlic powder all over both. Place in the smoker for one hour. Do not let the heat climb above 300 degrees.
- Meanwhile, place the chiles de árbol, guajillo chiles, garlic, water, broth, and onion in a large pot. Bring it to a boil and cook for about 15 minutes. This is to rehydrate the chiles.
- Transfer one cup of the water and all the chiles, garlic, and onion to a food processor or blender. I use my NutriBullet because it works so well.
- After it is blended into a sauce, put it back in your pot. Add the cumin, cinnamon stick, bay leaves, and oregano.
- Remove the meat from the smoker and cut it into large pieces. My chunks were about 2×2. Bring the pot to a boil and drop the meat in. Lower the heat to where it is simmering, and cover. On my gas stove I had the meat on “4.” It took about four hours for the meat to be shreddable.
- Once you remove the meat and shred it, leave some liquid in the pot for the meat to sit in, about two cups. The rest pour into a bowl so you can dip the tortillas before frying. Discard the bay leaves and cinnamon stick.
Making The Tacos!
- I use a flattop and spray it with non-stick cooking spray. I put it on 350 degrees and let it get hot. Meanwhile set up your toppings so they are easy to grab.
- Dip one tortilla in the consomé (birria broth you put in the bowl), and place it on the grill. Sprinkle your cheese on top of that. Dip another tortilla and place it over top of that one.
- Fry it for about 15-30 seconds. Then lay down the meat, onion, and cilantro. Carefully fold it over and fry for 15-20 seconds on each side to get the shell a little tough. Serve with lime wedges and a side of consomé to dip the tacos. Enjoy!
Sometimes I buy the pre-minced garlic and I use a basting brush to put some on the flattop after spraying it with cooking spray. This way some cooked garlic ends up on the outside of your shells. YUM! *Pictured: Only one shell*