5 Dried Guajillo Peppers (see notes)
1 can Chipotle Peppers in Adobo
1/2 c. Vinegar
1 1/2 c. Diced Tomatoes
6 Cloves Garlic
2 Tsp. dried oregano
1 Tsp. smoked paprika
2 Tsp. Cumin
4 lb. Top Sirloin (or other roast)
1 Cinnamon stick or 1 tsp Cinnamon
8 whole Cloves or 1/2 tsp ground Clove
3 c. Bones & Marrow Bare Bones Broth
6″ Corn Tortillas, 12-16 (as needed)
3 c. Monterey Jack Cheese (optional or substitute for dairy free alternatives)
1 medium Red Onion, chopped (optional)
1 bunch Cilantro, chopped (optional)
Fresh Lime Juice
If you can’t find dried Guajillo Peppers, substitute with any other dried Mexican/Southwestern hot peppers such as ancho, pasilla, etc.
Bring a large pot of water to a boil and then remove from heat. Soak your dried Guajillo Peppers for 15 minutes.
Meanwhile, cube the Sirloin into large 3” chunks. Set aside in a large bowl.
When the Peppers are done soaking, hold them by the tip and use scissors to cut the stem off and allow the seeds to fall out.
Add marinade ingredients to a blender. Blend the marinade until smooth then pour over the meat. Marinate the meat for a minimum of one hour or up to overnight.
In either a pressure cooker or slow cooker, add the meat, marinade, and stew ingredients.
If using a pressure cooker, set to high pressure for 45 minutes. When done, allow a natural release for 20 minutes. If using a slow cooker, set to low heat for 8 hours.
Remove meat from pot, shred and set aside.
Heat a nonstick skillet on medium heat. Dip the tortillas in the remaining Broth, and lay flat in pan.
Add Cheese over whole tortilla, then Birria meat, Onion and Cilantro to one half. Gently fold the tortilla over to create a taco and gently press down for a few seconds to seal. Flip over so the other side crisps. You may have to manage the heat, turning it down if the tortillas are browning too quickly.
Ladle some of the broth into a bowl. Serve broth with tacos for dipping, along with a squeeze of fresh Lime. Enjoy with a margarita or cold cerveza!