Ingredients
F
For the Lazy Birria
b
2 lb boneless chuck roast
h
¼ cup harissa paste
r
2 ½ quarts rich beef stock
c
1 cinnamon stick
b
6 bay leaves
s
1 tbsp smoked paprika
c
½ tsp cayenne powder
g
1 tsp ground coriander
g
1 tsp ground black pepper
d
1 tsp dried oregano
t
1 tbsp tomato paste
l
1 large yellow onion, thinly sliced
g
8 cloves garlic, minced
S
Salt to taste
F
For the Tacos
c
6 inch corn tortillas (a large pack will do)
O
1 lb Oaxaca cheese, shredded (optional)
C
Consomme
S
Shredded beef
F
For the Consomme Serving
C
Consomme
S
Sweet onion, finely diced
F
Fresh cilantro, finely chopped
L
Lime wedges
Directions
1
Preheat the oven to 350°F (175°C).
2
Season the chuck roast generously with salt. In a large oiled pot over medium heat, sear the chuck roast for 2-3 minutes on all sides. Once seared, remove the meat and set it aside.
b
2 lb boneless chuck roast
S
Salt to taste
3
Add a bit more oil to the pot, then add the thinly sliced yellow onion. Sauté until softened and translucent. Add the minced garlic, smoked paprika, cayenne powder, ground coriander, ground black pepper, and dried oregano. Stir and cook until fragrant, about 1 minute.
l
1 large yellow onion, thinly sliced
g
8 cloves garlic, minced
s
1 tbsp smoked paprika
c
½ tsp cayenne powder
g
1 tsp ground coriander
g
1 tsp ground black pepper
d
1 tsp dried oregano
4
Add the tomato paste and harissa paste. Stir and cook until the mixture darkens slightly and the paste is well-blended. Return the seared meat to the pot. Add the rich beef stock, cinnamon stick, and bay leaves. Stir to combine.
t
1 tbsp tomato paste
h
¼ cup harissa paste
r
2 ½ quarts rich beef stock
c
1 cinnamon stick
b
6 bay leaves
5
Cover the pot and braise in the preheated 350°F oven for 2 hours, stirring occasionally.
6
Remove the meat and shred it with a fork. Add 1/4 cup of the stock to the shredded meat to keep it juicy. Season the remaining broth with salt to taste and set it aside.
S
Salt to taste
7
Take a fresh tortilla and dunk it in the broth completely. Place the tortilla in a cast iron skillet set over medium heat. If using, top with shredded Oaxaca cheese and cook until just melted. Add the shredded beef with a drizzle of consomme on one side of the tortilla. Fold the taco over and cook for 1-2 minutes per side.
c
6 inch corn tortillas (a large pack will do)
O
1 lb Oaxaca cheese, shredded (optional)
S
Shredded beef
C
Consomme
8
Serve with a ramekin filled with consomme, topped with diced onions and chopped cilantro.
C
Consomme
S
Sweet onion, finely diced
F
Fresh cilantro, finely chopped
