INGREDIENTS

• Ingredients:

  • •  1 package of Tortillas Buena Vista

    •  1 kg beef (skirt, chuck, or ribs)

    •  5 guajillo chiles

    •  3 ancho chiles

    •  3 árbol chiles (optional)

    •  4 garlic cloves

    •  1 large onion

    •  2 large tomatoes

    •  1 cinnamon stick

    •  5 cloves

    •  1 teaspoon cumin

    •  1 teaspoon oregano

    •  2 bay leaves

    •  Salt to taste

    •  1 cup white vinegar

    •  Beef broth or water

    •  Vegetable oil

    •  Finely chopped onion

    •  Chopped cilantro

    •  Lime wedges

    •  Your preferred salsa

HOW TO COOK

1. Prepare the chiles and marinade:

         •   Clean, devein, and remove seeds from guajillo, ancho, and árbol chiles. Lightly toast them in a dry skillet until fragrant.

         •   Soak the chiles in hot water for 15 minutes. Meanwhile, char the tomatoes, onion, and garlic until soft and slightly charred.

         •   Blend the drained chiles with the tomatoes, onion, garlic, cinnamon, cloves, cumin, oregano, bay leaves, salt, and vinegar until smooth.

2.  Marinate and cook the beef:

         •   Cut the beef into large pieces and coat with the chile sauce. Marinate in the refrigerator for at least 4 hours or overnight.

         •   Heat oil in a large pot. Brown the beef on all sides. Add the remaining chile sauce and enough beef broth or water to cover the meat.

         •   Cook over medium-low heat for 2-3 hours until the beef is tender and easily shredded.

HOW TO SERVE

Prepare the tacos:

      •   Heat Tortillas Buena Vista on a hot griddle or skillet until warm and lightly browned.

      •   Fill each tortilla with a portion of shredded birria.

Add toppings:

      •   Sprinkle with chopped onion and cilantro to taste on each taco.

      •   Serve Birria Tacos with lime wedges and your preferred salsa, such as red or green salsa.

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