Birria De Res Tacos with Queso Oaxaca From Salvador Alamilla

• 6 Roma tomatoes
• 2/3 cup water
• 1/4 white onion, peeled
• 8 chiles de árbol
• 1 tablespoon dried Mexican oregano, divided
• 1 tablespoon sea salt
• 1/4 white onion, peeled and finely diced
• 8 Roma tomatoes
• 4 tomatillos
• 1 quart water
• 12 chiles de árbol (deseeded and destemmed)
• 2 chiles guajillo (deseeded and destemmed)
• 2 chiles morita (deseeded and destemmed)
• 1/2 teaspoon dried Mexican oregano
• 1 tablespoon sea salt
• 1/2 gallon water
• 20 chiles guajillo (destemmed and deseeded)
• 2 tablespoons black peppercorns
• 3 whole cloves
• 3 whole allspice
• 5 cloves garlic
• 2 bay leaves
• 2 teaspoons whole cumin seeds
• 1 tablespoon dried Mexican oregano
• 1/2 cinnamon stick
• 1/2 white onion
• 2 tablespoons sesame seeds
• 1 tablespoon sea salt
• To serve:

Corn tortillas

Reserved birria consomé

• 1 tablespoon canola oil
• 1 ounce Queso Oaxaca, shredded
• 1 ounce salsa cruda
• 1 ounce salsa picosa
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon white onion, finely chopped

1. For the salsa cruda, salsa picosa, and marinade
2. For the salsa cruda: Add tomatoes, water, the 1/4 onion that hasn’t been diced, chiles de árbol, oregano, and sea salt in a blender, and blend with 2/3 cup water to desired consistency. Transfer salsa to a serving bowl, stir in the diced onion, and cover until ready to use.
3. For the salsa picosa: In a medium pot add tomatoes, peeled tomatillos, and a quart of water and bring to a boil. Reduce to a low simmer for five minutes, then remove from heat and set aside. In a skillet over medium heat, add chiles de árbol, chiles guajillo, and chiles morita. Toast the chiles until slightly brown. Remove from heat and set aside. Add all the ingredients to a blender, and blend until smooth. Transfer contents to a serving bowl, and cover until ready to use.
4. For the birria marinade: Add 1/2 gallon of water and the guajillo chiles to a medium pot, bring to a boil, and let steep for 10 minutes. Add all ingredients (including the water used for boiling) to a blender, and blend until smooth. Extra marinade will keep in the refrigerator for up to a week (or freeze to use next time).
5. For the birria de res tacos
6. For the birria de res: Add beef chuck to a medium roasting pan. Pour vinegar over beef, and rub with your hands to incorporate, then repeat with sea salt.
7. Add marinade, and rub to incorporate evenly. Cover the pan with foil or plastic wrap, transfer to the refrigerator, and marinate for at least 24 hours or up to 48 hours.
8. Transfer the roasting pan to a 325ºF oven and cook for 4 hours. Remove the beef from the oven, reserving the drippings and juice (consomé).
9. To assemble the tacos: Heat canola oil in a 12-inch sauté pan over medium-high heat. Dip tortilla into consomé and immediately lay down carefully over oil.
10. In 12 seconds, flip the tortilla and quickly add queso Oaxaca, making sure to distribute evenly. Add birria, salsa cruda, salsa picosa, cilantro, and onion, and fold taco carefully in half. Let cook for 1 minute.
11. Flip taco carefully and cook for another 2 minutes until crispy.
12. Taco is ready to serve with salsa and consomé. Make sure to dip it before your first bite.