Easy Birria Tacos

Preheat your oven to 325°F (160°C).

Cut the chuck roast into large cubes and season generously on all sides with salt and pepper.

In a large Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and sear on all sides until well-browned.

Remove the seared beef from the pot and set aside.

To the same pot, add the chopped onion and sauté until softened, scraping up any browned bits from the bottom.

Add the sliced garlic and cook for another minute until fragrant. Stir in the cumin, oregano, salt, and pepper.

Add the chipotle peppers, hot tomato sauce, and beef broth. Stir everything together to create the braising liquid (consommé).

Return the seared beef to the pot, then add the bay leaf and cinnamon stick. Ensure the beef is mostly submerged in the liquid.

Cover the Dutch oven and transfer to the preheated oven. Cook for about 3 hours, or until the beef is very tender and shreds easily with a fork.

Remove the beef from the pot and shred it. Return the shredded beef to the consommé.

To assemble the tacos, dip an egg white wrap into the consommé, coating it lightly.

Place the dipped wrap in a hot, non-stick skillet over medium heat. Top one half with shredded beef, cheese, diced onion, and cilantro.

Fold the wrap over and cook on both sides until golden brown, crispy, and the cheese is melted.

Serve the tacos immediately with a small bowl of the remaining consommé for dipping.