Birra Tacos

Featuring tender, slow-cooked beef infused with savory spices and wrapped in warm tortillas, Birria Tacos offer a flavor-packed fiesta!

INGREDIENTS

For the Birria:

• 2 lb of boneless beef chuck roast

• 2 dried guajillo chiles

• 2 dried ancho chiles

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp ground cinnamon

• 4 cups beef broth

• Salt and pepper to taste

• 4 tbsp cannabis infused olive oil

• 2-3 dried red chili peppers

• 2-3 garlic cloves, peeled and smashed

For Serving:

• Corn tortillas

• Chopped fresh cilantro

• Chopped white onion

• Lime wedges

INSTRUCTIONS

1. Remove the stems and seeds from the dried guajillo and ancho chiles. In a dry skillet, toast the chiles for a minute or two until fragrant.

2. Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 15-20 minutes until softened. Drain the chiles and transfer them to a blender.

3. Add the chopped onion, minced garlic, ground cumin, dried oregano, ground cinnamon, and a bit of salt and pepper to the blender. Blend until you have a smooth paste, adding a little beef broth if needed to help with blending.

4. In a large pot, heat the cannabis-infused olive oil over medium-high heat. Add the beef chuck roast and sear it until browned on all sides. Pour in the chili paste and cook for a few minutes, stirring constantly.

5. Add the remaining beef broth and bring to a simmer. Reduce the heat to low, cover the pot, and let it cook for 2-3 hour until the beef is tender.

6. When tender, remove the beef and shred it using two forks.

7. Heat the corn tortillas in a dry skillet or on a griddle until warm. To each tortilla, add a generous portion of shredded beef, top with chopped cilantro and onion, and serve with lime wedges on the side.

TIPS

• For added depth of flavor, marinate the beef overnight in the spice mixture before cooking.

• Serve the Birria Tacos with a side of consomé for dipping or use the consomé as a flavorful broth for cooking the tacos.

• To make it a complete meal, serve with traditional Mexican rice and beans on the side