Birra Tacos

1.In a large bowl, combine the minced garlic, lime juice, olive oil, dried oregano, ground cumin, chili powder, salt, and black pepper for the beef marinade.

2.Add the beef chuck roast to the marinade and rub the mixture all over the meat. Cover and refrigerate for at least 4 hours or overnight.

3.Preheat the oven to 325°F (160°C).

4.In a dry skillet over medium heat, toast the dried ancho chilies and guajillo chilies for a few minutes until fragrant. Remove from heat and let cool.

5.Remove the stems and seeds from the toasted chilies. Place the chilies in a bowl and cover with boiling water. Let soak for 15 minutes.

6.Drain the soaked chilies and transfer them to a blender. Add the beef broth, tomato sauce, apple cider vinegar, dried oregano, ground cumin, chili powder, paprika, salt, and black pepper. Blend until smooth.

7.Place the marinated beef chuck roast in a baking dish and pour the birria sauce over the meat. Cover the dish with foil and roast in the preheated oven for about 3 hours, or until the beef is tender and easily shreds with a fork.

8.Remove the beef from the baking dish and shred it using two forks. Return the shredded beef to the dish and mix it with the remaining sauce.

9.To serve, warm the tortillas and place a generous amount of the birria beef on each tortilla. Top with fresh cilantro, diced onions, sliced radishes, sliced jalapenos, and a squeeze of lime juice.

10.Enjoy your delicious Birra Tacos!