Name: Birria tacos
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 3 lb Beef chuck; 3 oz Dried guajillo chiles; 1 oz Dried ancho chiles; 2 White onion; 8 cloves Garlic; 24 Corn tortillas; 12 oz Oaxaca cheese; 1 bunch Fresh cilantro; 3 Limes; 32 oz Beef stock; 1 tbsp Ground cumin; 1 tbsp Dried oregano; 1 tbsp Salt

Birria tacos

A Sunday cook. Three hours of nothing, then the best tacos you have made.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

3 lb Beef chuck(cut into large chunks)
3 oz Dried guajillo chiles
1 oz Dried ancho chiles
2 White onion
8 cloves Garlic
24 Corn tortillas
12 oz Oaxaca cheese(mozzarella works)
1 bunch Fresh cilantro
3 Limes
32 oz Beef stock
1 tbsp Ground cumin· most people have this
1 tbsp Dried oregano· most people have this
1 tbsp Salt· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 210 minutes

Pull the stems and seeds out of the dried chiles and toast them in a dry pan for 30 seconds a side, until they smell sweet. Burnt chiles turn the whole pot bitter.
Cover them with boiling water and leave them 20 minutes.
Blend the softened chiles with one onion, the garlic, cumin, oregano and a cup of the soaking water until completely smooth.
Season the beef, brown it hard in a heavy pot, then pour the chile paste and the stock over it.
Cover and cook at 325F for three hours, until the meat falls apart when pushed.
Lift the meat out and shred it. Skim the red fat off the top of the broth and keep it in a bowl.
Dip each tortilla in that fat, lay it in a hot pan, add meat and cheese, fold and fry until crisp on both sides.
Serve with the broth in a cup for dipping, with chopped onion, cilantro and lime.

Amounts are on the list above — they change with the number of people; the steps do not.