Birria Tacos

Ingredients 

2 lbs skirt steak

3 cups chicken stock 

1/2 cup red wine 

2 tbsp pickled jalapeno liquid 

2 tbsp avocado oil 

1 red pepper

3 dried ancho chiles 

1 onion 

3 cloves garlic 

1 tsp cumin 

1/2 tsp pepper 

1 tsp salt 

1/2 cup sour cream 

1/4 cup cilantro, finely chopped 

1 lime 

Preheat your oven to 325. Heat your Dutch oven with avocado oil on high and sear your dry bare steak on all sides until you have a nice crust. Set aside. Add sliced onions, red peppers, and garlic and sauté until tender. Reduce with red wine then add chicken stock, jalapeño liquid, dried chiles, cumin, salt, and pepper. Bring it all to a boil then simmer for 10 minutes, allowing the dried chiles to rehydrate. Blend veggies and liquid with an immersion blender until smooth. Tuck the steak into the liquid and cover with lid. Bake for 1 hour+ until steak is tender. Shred steak with two forks and return to jus. For the crema, mix chopped cilantro, sour cream, 1/2 lime, juiced, salt and pepper. Serve on warm tortillas with crema, chopped onion, a squeeze of lime and some jus on the side for dipping. Enjoy!