My Take
This is my go at the traditional Mexican dish, which consists of corn tortillas filled with savory, slow-cooked, pull-apart juicy meat. I used a $10 cut of beef (Round Tip) I found in the back of my freezer but you can do this with any meat you wish, just don't leave out the chiles. The tacos are often served with a side of consommé, a rich broth for dippies.
Ingredients
3 lb. Beef Round Tip
2 White Onions
4 Roma Tomatos
1 Bulb Garlic
3 Guajillo Chilies (Dried)
4 Ancho Chilies (Dried)
8 Arbol Chilies (Dried)
2 Sazon Packets
3 Tbsp Cumin
2 Tbsp Ceyenne Pepper
1 Box Beef Broth (32 oz.)
32 oz. Water
For Tacos
1lb Bag Mozarella Cheese
1 Onion (Diced)
1 Bunch Cilantro
3 Limes
Preparation
NIGHT BEFORE: Sear the meat. To do this, you may want to start by seasoning the whole thing. I just sprinkled the chuck roast with a packet of Sazon + salt/pepper, then seared (brown the surfaces) in a big stock pot. Once the meat is seared, you can stick it in a crockpot with about 2 cups (or 32 oz.) of water and start on low.
Next, use that same stock pot (don't wash it) and load with seasonings, dried chilis, and choice of broth. Bring that to a low boil and simmer for 10 minutes.
After the first round of simmering, add the tomatoes, garlic and onions to the pot and boil for another 10 minutes.
When the tomatoes are cooked and kind of falling apart, it's time to dump the entire contents into a blender and combine.
Add that thiccy chili soup to the crockpot with the seared chuck roast, stir, close and cook on high for 12 hours.
NEXT DAY: Check on the meat periodically, to make sure the roast is falling apart. If it's not falling apart, trust me just wait.
The consommé will have to be ladeled out if you want some on the side for dipping.
When it's time to make your tacos or quesadillas, make sure to dip your tortilla in the chili meat soup before heating up on the pan. Add cheese, birria meat, onions/cilantro and fry those babies up.