Birria Tacos

Ingredients:

8 Guerrero White Corn Tortillas
2 dried ancho chili peppers
1 tbsp adobo seasoning
1 tsp dried oregano
1 tsp ground cumin
2 lb beef chuck roast, cut into large pieces
1 onion, chopped
3 cloves garlic, minced
1/4 cup red wine vinegar
2 tbsp olive oil
2 cups sodium-reduced beef broth
2 bay leaves
1/2 cup diced red onions
1/4 cup fresh cilantro leaves
Lime wedges, for serving

how to make it:

1. Place ancho chilies on microwave-safe plate. Microwave on High heat for about 1 minute or until fragrant. Let cool completely. Remove seeds and crush into smaller pieces; set aside.

2. Stir together adobo seasoning, oregano and cumin; rub all over beef. Toss together beef, onion, garlic, crushed ancho chilies, vinegar and oil. Cover and refrigerate for least 1 hour or up to overnight.

3. Preheat oven to 300°F. Pour broth into large oven-safe pot or Dutch oven. Add beef and bay leaves. Cover and bake for 2 1/2 to 3 hours or until meat is very tender.

4. Meanwhile, warm tortillas according to package directions.

5. Remove meat, reserving broth; shred meat with 2 forks. Spoon beef, red onions and cilantro into warm tortillas.

6. Fold tortillas in half. Serve with lime wedges and reserved broth for dipping.

Tip:
If desired, dip tortillas in oil, then fry tacos on griddle before serving.