Recipe by Chef George Duran, courtesy of Gayo Azul
Gayo Azul Cotija Cheese, crumbled
2 T. achiote paste
1 t. cumin
1 t. chili powder
½ t. paprika
½ t. of coriander
½ t. of oregano
½ t. of garlic powder
½ t. of onion powder
½ t. of salt
¼ t. black pepper
1 lb. beef (such as chuck roast), cut into small cubes
¼ c. 1 apple cider vinegar
2 c. of beef broth
8 small corn tortillas
Sliced red onions
Chopped cilantro
Radishes, thinly sliced
Lime wedges for serving
In a large bowl, combine the first ten ingredients. Add cubed beef to bowl and mix until thoroughly combined. Add beef in a Dutch oven or large pot and pour in the apple cider vinegar and beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, covered until the beef is tender. Using a slotted spoon, transfer the beef to a plate. Shred the meat using two forks. Season with salt if needed.
Heat a griddle or large nonstick pan over medium-high heat. Place a tortilla in the pan and heat until it becomes soft and pliable. Drizzle some of the birria cooking liquid throughout both sides of the tortilla until it is absorbed and begins to crisp.
Place a small handful of the shredded beef in the center of each tortilla. Top with a spoonful of the birria cooking liquid, Cotija cheese, sliced red onions, cilantro, and sliced radishes
Fold the tortilla in half and repeat with the remaining tortillas and filling ingredients.
Serve tacos with lime wedges and extra birria sauce on the side.