Ingredients
For the Lazy Birria
2 lb boneless chuck roast
¼ cup harissa paste
2 ½ quarts rich beef stock
1 cinnamon stick
6 bay leaves
1 tsp ground coriander
1 tsp ground black pepper
1 tsp dried oregano
1 tbsp tomato paste
1 large yellow onion, thinly sliced
8 cloves garlic, minced
Salt to taste
For the Tacos
6 inch corn tortillas (a large pack will do)
1 lb Oaxaca cheese, shredded (optional)
Consomme
Shredded beef
For the Consomme Serving
Consomme
Sweet onion, finely diced
Fresh cilantro, finely chopped
Lime wedges
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Season the chuck roast generously with salt. In a large oiled pot over medium heat, sear the chuck roast for 2-3 minutes on all sides. Once seared, remove the meat and set it aside.
Step 3
Add a bit more oil to the pot, then add the thinly sliced yellow onion. Sauté until softened and translucent. Add the minced garlic, ground coriander, ground black pepper, and dried oregano. Stir and cook until fragrant, about 1 minute.
Step 4
Add the tomato paste and harissa paste. Stir and cook until the mixture darkens slightly and the paste is well-blended. Return the seared meat to the pot. Add the rich beef stock, cinnamon stick, and bay leaves. Stir to combine.
Step 5
Cover the pot and braise in the preheated 350°F oven for 2 hours, stirring occasionally.
Step 6
Remove the meat and shred it with a fork. Add 1/4 cup of the stock to the shredded meat to keep it juicy. Season the remaining broth with salt to taste and set it aside.
Step 7
Take a fresh tortilla and dunk it in the broth completely. Place the tortilla in a cast iron skillet set over medium heat. If using, top with shredded Oaxaca cheese and cook until just melted. Add the shredded beef with a drizzle of consomme on one side of the tortilla. Fold the taco over and cook for 1-2 minutes per side.
Step 8
Serve with a ramekin filled with consomme, topped with diced onions and chopped cilantro.
