Birria Tacos

While I'm in the kitchen, I always have my WUSTHOF knife block nearby as I prep. It was super handy as I made birria tacos and needed to switch between multiple knives to cut all the ingredients. I love WUSTHOF's Classic Ikon collection for its professional variety of knife shapes and sizes, perfect for cutting up meats or vegetables of all different sizes.

I was able to customize my knife block with WUSTHOF’'s new block builder feature that allows you to build your own custom knife block with your personal selects of WUSTHOF knives.

These delicious birria tacos with a consommé dipping sauce will definitely make your mouth water!

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What you’ll need!

3 lbs beef roast

3 cups bone broth

½ cup water

2 white onions

2 small carrots

4 guajillo peppers

2 ancho chiles

1 bulb garlic

1 tbsp chicken bouillon

½ tsp cumin

½ tsp oregano

½ tsp salt

3 bay leaves

White corn tortillas

Cheese (monterey jack, mozzarella, or oaxaca cheese)

Cilantro

THEN;

1.Rub the beef roast with salt and pepper. Cut into medium sized cubes and add into a large pot. Once all sides are seared, add in the bone broth and water. Allow everything to simmer on low heat for a few minutes.

2.Remove the stems and seeds from the ancho and guajillo chiles. Chop the carrots into small pieces and onion in half. Chop the stems off from the garlic. Add the chiles, carrots, onion, garlic and bay leaves to the pot. Stir in oregano, salt and cumin.

3.After 30 minutes, remove the chiles and blend together until smooth in a food processor or blender. Add in bone broth as needed to smoothen. Once you get the desired consistency, add the blended chiles back into the pot and let it continue to cook on low heat for 3 hours. Remove the lid and stir every 30-40 minutes.

4.Start prepping the toppings, dice the second onion into small pieces, roughly chop the cilantro and slice the limes into wedges.

5.After 3 hours or once the meat is tender, begin to skim grease from the top of the broth. Set the grease aside on a plate. Remove the beef chunks and place into a bowl. Strain the other ingredients and set aside.

6.Now it’s time to start assembling the tacos. Take the tortilla, dip in the extra sauce and then add to a frying pan. Add in the meat, cheese, cilantro and onion. Flip every few minutes and coat each side with extra sauce as desired.

7.Plate the tacos and garnish as desired, and include some of the leftover sauce on the side for dipping.

Watch the full recipe video here!