Step 1

Combine all the spice blend ingredients, mix well. Half of the spice blend will be used to rub your meat. Set aside the other half for the sauce mixture.

Step 2

Coat the meat well with sunflower oil and rub spice mixture over the meat on all sides. Set aside to bring to room temperature and lets spices permeate the meat.

Step 3

Remove the stems and seeds from the peppers and set them aside. For spicier tacos, utilize the seeds in the sauce.

Step 4

Heat 2 tablespoons of canola or sunflower oil in a large pan. Sear your meat on all sides with high heat. The more color you get on your meat the more flavor you will impart in your sauce. Roughly 3 minutes per side for a good sear.

Step 5

Remove meat, turn the burner down to medium. Immediately add the chopped onion, chipotle peppers in adobe, and tomato paste. Stirring to loosen the fond (well-cooked crispy bits) from the bottom of the pan. Do this until the onions turn translucent. About 5-7 minutes.

Step 6

Add in your garlic and guajillo peppers. Cooking until the garlic becomes fragrant and the peppers begin to soften. About 5 minutes.

Step 7

Stir in the remaining spice blend. Heating them activates their flavors. About 5 minutes or until fragrant.

Step 8

Add 15 can of crushed tomatoes, lime juice, and beef stock. Bring to a boil. Once boiling, reduce heat and gently simmer for 20 minutes or until guajillo peppers are exceptionally soft. The softer your peppers become, the smoother your sauce will be when blended.

Step 9

While your sauce is simmering, divide your meat, bay leaves, and bone marrow (if using) into 2 vacuum seal bags. Start your Sous Vide setting the temperature to 185 degrees.

Step 10

Once the sauce is done simmering, remove from heat and let rest and cool for 10 minutes or so.

Step 11

Place sauce in a blender and blend on high for 3-7 minutes until smooth.

Step 12

Divide sauce between your 2 vacuum bags. Seal both bags. Place in Sous vide. Meat will cook for 24 hours at 185 degrees. Top off the water level of sous vide as needed.

Step 13

After 24 hours. Remove bags from sous vide. Let cool so they are easy to handle. Can be put in the refrigerator and used up to 3 days later if desired.

Step 14

Separate your sauce and meat. Discarding the bay leaf and bone marrow and any bones if you used bone-in short rib. Shred all of the meat with a fork.

Step 15

Put the sauce from the bags in a saucepan and bring it to simmer. As it cooks oil will come to the surface. Skim the oil onto a plate or shallow bowl, large enough to dip tortillas into to coat and grill. Once most of the oil is removed from the sauce, add a couple of spoonsful of the sauce to the oil to give it extra flavor!

Step 16

Add a couple of ladles of sauce to your meat to coat. Keep the remaining sauce warm while cooking tacos.

Step 17

Prepare your pan or griddle. Lightly oil on medium-high heat. Dip tortillas in the oil sauce mixture and griddle. After a few minutes, flip your tortillas. On one half of the tortilla, place your meat, on the other half, place the cheese of your choice, cilantro, and finely chopped onion.

Step 18

Fold the tacos over, cooking each side for 1-2 minutes until a nice char forms on the outside of the tacos.

Step 19

Remove from heat and serve with a side of the warm sauce. Dip your Birria tacos into the sauce and enjoy!