8 cups – Beef Stock
2 pounds – Chuck Roast, cut into 4 pieces
1 pound – Beef Bones
1 White Onion, peeled and cut in half
1 Whole Garlic Bulb, cut in half
2 Bay Leaves, dried
4 Guajillo Chilies, stems cut off and seeds removed
1 Tablespoon, Chili Powder
1 Teaspoon, Oregano
1 Teaspoon, ground Cumin
Salt & Pepper, to taste
12 – White Corn Tortillas
1 White Onion, diced
1 bunch Cilantro, roughly chopped
1 cup – Oaxaca Cheese (or Monterey Jack, Mozzarella, or any melting Cheese)
1 Lime, cut into 8 wedges
BakerStone Original Series Outdoor Multi-Function Cooking Center
1 Large Stockpot
Step 1. In a large stockpot, add meat, bones, onion, garlic, bay leaves, and dried peppers.
Step 2. Cover with beef stock and add the remaining spices. Bring to a boil, then reduce to a simmer.
Step 3. After approximately 30 minutes, skim the top of the pot to remove all foam and impurities. Stir every 30 minutes and remove additional impurities as they form on the top of the pot.
Step 4. Remove the dried peppers and blend in a food processor with 1 cup of the broth. Return the dried chili mixture to the pot.
Step 5. Cover and continue to simmer until the meat is tender enough to shred, approximately 3 hours.
Step 6. Shred the beef and place in a separate bowl. Strain the broth and put aside. Keep broth hot. There will be a lot of fat on top of the broth. Don’t discard it!!!! It is used for the corn tortillas!!!
Step 7. Heat your BakerStone griddle to medium-high heat. Dip the tortillas into the fat that is on top of the broth and place on the griddle. Add meat, onions, and cilantro.
Step 8. Fold tacos over and griddle until crispy on both sides.
Step 7. Serve the Birria Tacos with a bowl of broth, some lime wedges and extra cilantro. Enjoy!