Erica Roby Birria Beef Street Tacos

Ingredients:

• 2 lbs. Beef Chuck Roast, Flank Steak, or Ribeye
• 5 dried Guajillo chiles, seeds removed
• 4 dried Ancho chiles, seeds removed
• 4 cloves garlic
• 1 medium onion
• 2 teaspoons oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups beef broth
• 1 tablespoon cinnamon

Tacos:

• 16 small corn tortillas
• 2 cups shredded cheese (such as Monterey Jack or Mozzarella)
• Cooking oil
• Fresh cilantro, chopped, for garnish
• Lime Wedges, for serving
• Salsa, optional

COOKING:

1. In a dry skillet over medium heat, toast the Guajillo and Ancho chiles until they become fragrant, but not burnt. Remove from the heat and soak in warm water for 30 minutes to rehydrate.
2. In a blender, combine the rehydrated chiles, garlic, onion, oregano, cumin, salt, and pepper. Blend into a smooth puree.
3. Season the beef with salt and pepper. In a large pot, sear the beef on all sides until browned. Add the Chile puree and beef broth to the pot. Bring to a simmer and cook about 2-3 hours, or until the beef is tender and easily shreds with a fork.
4. Once the beef is cooked, remove it from the pot and shred it. Save the broth.
5. To make tacos: Heat a griddle or large skillet over medium heat. Dip a tortilla into the reserved broth, then place it on the griddle. Add some shredded beef and cheese to one half of the tortilla, then fold in half.
6. Cook the taco until crispy and golden brown on both sides, about 3 minutes per side. Repeat this process with remaining tortillas, beef, and cheese.
7. Serve the Birria tacos with chopped cilantro, lime wedges, and reserved broth for dipping. If desired, serve with your favorite salsa.

Nutrition information per serving, 4 servings: 801 Calories; 45.0 g Total Fat (21.0 g Saturated Fat; 0.2 g Trans Fat; 2.3 g Polyunsaturated Fat; 16.0 g Monounsaturated Fat); 202.0 mg Cholesterol; 1315.0 mg Sodium; 36.0 g Total Carbohydrate; 2.7 g Dietary Fiber; 3.5 g Total Sugars; 0.0 g Added Sugars; 60.0 g Protein; 517.3 mg Calcium; 6.8 mg Iron; 965.0 mg Potassium; 0.6 mcg Vitamin D; 0.9 mg Riboflavin; 16.0 mg Niacin; 1.1 mg Vitamin B6; 3.4 mcg Vitamin B12; 559.0 mg Phosphorus; 10.8 mg Zinc; 46.4 mcg Selenium; 162.8 mg Choline