Savory Birria Carnitas Tacos

1.In a large pot, heat some oil over medium heat. Add the quartered onion and minced garlic, sautéing until fragrant and translucent.

2.In a blender, combine the guajillo and ancho chiles with a bit of beef broth, blending until smooth. Add cumin, oregano, smoked paprika, cinnamon, salt, and pepper to the mixture and blend again until well combined.

3.Cut the beef chuck roast and pork shoulder into large chunks. Season with salt and pepper.

4.Add the meat to the pot with the sautéed onion and garlic, browning on all sides for about 5-7 minutes.

5.Pour the blended chili mixture over the meat, followed by the remaining beef broth and bay leaves. Stir to combine.

6.Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 3 hours, or until the meat is tender and easily shredded.

7.Once cooked, remove the meat from the pot and shred it using two forks. Discard any excess fat and bones.

8.Strain the cooking liquid and reserve it for serving. You can also reduce it further for a thicker sauce if desired.

9.To serve, warm the corn tortillas and fill them with the shredded meat. Top with chopped cilantro, diced onions, and a squeeze of lime juice. Serve with the reserved broth on the side for dipping.