Birria for Tacos and Ramen

5-6 lbs chuck roast or short ribs

6 Roma tomatoes

2 white onions

8 garlic cloves

6 dried ancho chilis

6 dried chilis de arbol

6 dried New Mexico chilis

12 whole black peppercorns

5-6 Whole cloves

1 tsp Whole Cumin seeds

2 tsp Mexican oregano

1 tbsp Ground coriander

1 tsp marjoram

5 Bay leaves

1 cinnamon stick

1/2 cup White vinegar

1 nob of ginger root, peeled

Enough Chicken stock to cover meat

Corn tortillas (raw is best!)

White onion

Fresh cilantro

Limes

Melty Cheese

Spicy Korean Instant noodles with seasoning

Fresh Cilantro, chopped

White onion, chopped

Sesame Seeds

Pickled onions

Limes

Trim and cube beef, season generously with coarse kosher salt and pepper/

Heat pan to medium high and add neutral oil such as vegetable oil.

Sear beef in batches and add to dutch oven or crock pot., do not clean pan!

Add bay leaves and cinchona stick on top of beef

Brown/soften onions, garlic, and tomatoes in the beef pan, scraping up all of the browned/burnt bits, add to a large blender.

Now clean the pan!

Toast dried chilis in the pan, taking care not to burn them.

Add toasted chilis to boiling water and let soak for 30 minutes before draining and adding to blender.

Toast peppercorns, cloves, and cumin seeds in pan until fragrant, taking care not burn them, then add to blender.

Add oregano, coriander, marjoram, salt to taste, ginger and white vinegar to blender

Blend until smooth, pour mixture over beef, making sure to cover everything.

Allow to marinate at least 6 hours, overnight is best!

Set crock pot to high or oven to 350.

If in dutch oven, place in oven at 350 and move to stove top after 4 hours

If in crock pot, check at 5 hours, beef should shred easily with a fork either way.

Shred beef and mix well with sauce, add enough chicken stock to fully cover the meat, beef is now cooked and we are making the consomme.

Let simmer another hour or more, add more chicken stock to reach desired consomme consistency.

Strain beef from consomme, removing bay leaves and cinnamon stick

If using raw tortillas, cook in pan first

dip a cooked tortilla in the consomme to fully coat before adding meat and cheese.

fold into a taco and fry in a pan until cheese melts

add cilantro and onion, and fresh lime juice to taste

serve with a side of the consomme for dipping the tacos in!

mix some consume and water to create a thin soup broth and heat to a boil

add instant ramen noodles and flavoring packet, cook until noodles easily separate, then remove from heat

add beef and garnish with pickled onions, white onion, cilantro, bread crumbs, and a lime wedge