Birria Tacos

Ingredients:
1 Onion, halved
3 Guajilo Chilis
4 Ancho Chilis
5 cloves Garlic
5 lb Chuck Roast, cut in large cubes
1 Cinnamon Stick
5 Bay Leaves
1 tbsp Peppercorns
1 tbsp Coriander
About 3 cups Beef Stock
2 tsp Salt
Tortillas
Oaxaca Cheese

For the sauce:

1-2 inch chunk of Ginger, peeled
2 tsp Oregano
1 tsp Thyme
2 tsp Cumin
2 cloves Garlic
1/2 tsp Salt
4 whole Cloves
1-2 tbsp Paprika
1-2 cups Tomato Purée

Instructions:
In a large pot with high sides add the onion, both chilis, the garlic, chuck roast, cinnamon stick, bay leaves, peppercorns, coriander and salt. Fill the pot halfway up with water and the rest with beef broth. Bring it to a boil, then lower the heat to medium and cover. Cook for 1 hour.

Once it has cooked, add the ginger, oregano, thyme, cumin, garlic, salt, cloves, paprika and all of the vegetables, chilis and spices you can find in the broth to a blender. Add enough tomato purée to make a thick sauce, about 1-2 cups. Blend until smooth. Strain the sauce and add it to the broth. Mix then cook, uncovered, for another 2 hours.

Shred the meat and place it back in the sauce. To assemble a taco, take a tortilla and dip it into the sauce then add it to a skillet. Once crisped on one side, flip it and add some meat and cheese to one side. When the other side of the tortilla has crisped, fold it in half to seal the taco.

To serve, ladle some sauce into a small bowl for dipping. You can add some diced onions and herbs if desired. Dip the tacos into the sauce and enjoy!