How to cook birria tacos

 Ingredients:

• 2 lbs beef chuck roast, trimmed of excess fat
• 1 onion, chopped
• 4 garlic cloves, minced
• 3 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• Corn tortillas
• Chopped fresh cilantro, diced onion, lime wedges, and hot sauce for serving

Instructions:

1. Preheat oven to 350°F (180°C).

2. In a large Dutch oven or oven-safe pot, heat some oil over medium-high heat. Sear the beef chuck roast on all sides until browned, about 2-3 minutes per side. Remove the beef from the pot and set aside.

3. In the same pot, add the chopped onion and garlic and cook until softened, about 2-3 minutes. Add the diced tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and pepper. Stir well to combine.

4. Return the beef to the pot and spoon some of the sauce over the top. Cover the pot with a lid and place it in the preheated oven. Cook for 2-3 hours, or until the beef is very tender and can easily be shredded with a fork.

5. Remove the pot from the oven and transfer the beef to a large bowl. Shred the beef using two forks, then return it to the pot and stir it into the sauce.

6. To make the tacos, heat some oil in a large skillet over medium-high heat. Add a tortilla and cook for about 30 seconds on each side, or until lightly browned and crispy. Repeat with the remaining tortillas.

7. To assemble the tacos, place some of the shredded beef onto each tortilla. Top with chopped cilantro and diced onion, and squeeze some lime juice over the top. Serve with hot sauce on the side.