Birria Tacos

Ingredients

• 1-2 pounds of leftover prime rib, steak, roast or brisket (with bone if able)
• 2-3 dried Mexican chiles (Guajillo is preferred from Mexican grocery store)
• 2 heaping Tbs chipotle in adobe sauce (1/2 a small can)
• 1/4 c apple cider vinegar
• 1/2 can chopped tomatoes (400g can)
• 4 garlic cloves
• 1 tsp oregano
• 1 tsp paprika
• 1 onion cut up into slices
• 1 cinnamon stick
• 3 dried bay leaves
• 6 cloves
• 4 chicken bullion and 1 qt water (or chicken stock)
• Corn or 6 inch flour tortillas
• Shredded Mexican cheese (1/2 Tbl per taco)
• 1 white onion (optional)
• 1 lime (optional)

Instructions

1. Soak dried chiles for 20-30 minutes. Remove seeds and any stem.
2. Place chiles, chipotle, tomato, vinegar, oregano, garlic, and paprika in a blender. Blend until smooth.
3. Place mixture in a foil or 9x13 pan. Add chicken stock, cinnamon stick, cloves, bay leaves and onion to create a stew mix. Add the leftover pre-cooked meat.
4. This can be done on the grill or in the oven. Cover with foil and keep at 300 degrees.
5. After two hours heck and see if meat falls apart or fat has been melted off of the bones/meat. If not, cover again and continue heating. Check every half hour. It may take around four hours for all fat to be rendered and meat to easily fall apart.
6. Strain the red sauce from the meat. Discard all cloves, cinnamon, bay leaves, fat pieces and onion. Save the sauce.
7. Shred the meat. Heat a skillet to medium. Dip one side of the tortilla into the red sauce mixture. Place in the skillet. Add shredded meat, cheese, lime juice and onion. Fold in half. After a couple of minutes flip and heat the other side. Serve hot.