Birria tacos

Ingredients

• 1.3 kg chuck beef
• 25g dried guajillo chillies
• 45g dried ancho chillies
• 6g dried chillies de arbol
• 5 garlic cloves — staple
• 1 small onion (adobo) + 1 white onion diced (assemble)
• 1 medium tomato (~180g)
• 2 tsp dried oregano — staple
• 1 tsp ground cumin — staple
• 1/8 tsp black pepper — staple
• 5 tbsp vegetable oil — staple
• 2 cups low-sodium beef stock
• 10 cloves (or 1/4 tsp ground) — staple
• 1 cinnamon stick — staple
• 3 bay leaves — staple
• 2 tbsp apple cider vinegar — staple
• 3 tsp cooking salt (total) — staple
• 20–25 corn tortillas (14.5cm / 6")
• 350g shredded colby (or monterey jack / tasty)
• 1/2 cup finely chopped coriander
• lime wedges
• salsa / hot sauce

Notes

Sharing / guest-scale meal (~22–25 tacos ≈ 8 serves at ~3 tacos each). Meat left at 1.3 kg as written (not scaled to 500g) because type is sharing. Macros estimated from beef + cheese + tortillas + absorbed frying oil; chillies/stock/veg minor. Dried Mexican chillies may need specialty/online shops in NZ — note miss if Woolworths has none. Source: RecipeTin Eats. - Listed proteins are alternatives for the main meat. Retained bacon, eggs and dairy still count. Compare allowed meats by price per gram of protein and recalculate portions/macros for 40–50g protein per serve and at most 20 calories per gram. Use raw meat, no lamb or unrequested steak cuts; adjust cooking time for the cut and cook through.