INGREDIENTS

2 each  6" Yellow Corn Tortillas (06942) ,warmed 
1 oz. Oaxacan Cheese , shredded 
3 oz. Birria Beef, sub recipe   
3 lbs.  Beef roast, cut into 2-inch cubes, seared 
2 qts.  Beef broth 
5 each  Garlic Cloves  
5 each Guajillo peppers, toasted, seeds removed   
5 each Arbol Chiles , stem removed 
2 Tbsp.  Cumin , ground 
5 ears  Cloves  
3 each  Bay Leaves  
2 Tbsp. Mexican Oregano  
1/4 cup  Sugar  
5 each Roma Tomatoes , quartered 
5 each  Garlic Cloves  
1 each White Onion , trimmed, quartered 
As needed  Salt and Pepper to taste  
1 Tbsp. White Onion , small diced 
1 Tbsp.  Cilantro , chopped 
3 each  Limes wedges 
As needed  Radish , shaved 

DIRECTIONS

1.) Prepare Birria Beef sub recipe.

2.) Add all ingredients to a stock pot and simmer for 2-3 hours until meat is pull-apart tender

3.) Separate beef from cooking liquid and shred. Store birria beef under refrigeration up to 5 days.

4.) Remove onions and bay leaves from cooking liquid and discard. Purée cooking liquid in a blender. Taste and season with salt and pepper as needed. Store birria consommé under refrigeration until use, up to five days.

5.) Fill each tortilla with ½ oz. cheese and 1½ oz. of the Birria Beef. Fold and griddle in butter. Ladle a small amount of reserved Birria Consommé over the tacos while on the griddle (this will add flavor and color to the outside of the tacos). Cook both sides evenly, until crispy.

6.) Serve 2 per order with a ½-cup side of the heated Birria Consommé for dipping and garnish the whole plate, including consommé, with small diced white onion and chopped cilantro.

7.) Garnish plate with a side of lime wedges and shaved radishes.

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