Chipotle Hummus Birria Tacos
Ingredients
- 2 pounds beef brisket cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion chopped
- 4 cloves of garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 4 cups beef broth
- salt and pepper to taste
- 8 corn tortillas
- 1 bunch cilantro for serving
- 1 cup onion chopped, for serving
- 1 lime for serving
Instructions
- Remove the stems and seeds from the dried chilies. Place them in a bowl and cover with hot water. Let them soak for about 15-20 minutes until softened.
- In a blender or food processor, combine the softened chilies, chopped onion, minced garlic, ground cumin, dried oregano, salt, pepper, and 1 cup of beef broth. Blend until you have a smooth sauce.
- In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef chunks and brown them on all sides.
- Once the beef is browned, pour the chili sauce over the meat in the pot. Add the remaining 3 cups of beef broth. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 2-3 hours, or until the beef is tender and falling apart.
- Once the beef is cooked, use two forks to shred it into smaller pieces directly in the pot. Let it simmer for an additional 15-20 minutes to meld the flavors together.
- Warm the corn tortillas either on a dry skillet.
- Spread KH Chipotle hummus on each corn tortilla.
- Assemble the tacos by placing some shredded beef onto each tortilla. Top with chopped onions, chopped cilantro, and a squeeze of lime juice. Optionally, add shredded cheese and sliced radishes.
