Wife's Birria Tacos

Ingredients

• 3 lb beef roast (chuck works well)
• 1 can red enchilada sauce (Rosarita), whole can
• 1 can diced green chilies
• 4 garlic cloves, minced
• 1/2 white onion, cut up
• 1 tsp garlic salt
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lime
• 18 corn tortillas
• 2 cups shredded cheese
• 1/2 cup fresh cilantro, chopped

Steps

1. Heat the oven to 220°F. Put the roast in a Dutch oven and add the enchilada sauce, green chilies, garlic and onion.
2. Season with the garlic salt, cumin, salt and pepper, then squeeze the lime juice over everything.
3. Cover and cook in the oven at 220°F for up to 10 hours, until the meat falls apart.
4. Pull out the roast and shred it. Skim the fat off the sauce left in the pot and keep that sauce for dipping.
5. Heat a griddle over medium. Dip each tortilla in the red sauce and lay it on the griddle.
6. Put some cheese on each tortilla and let it melt for a bit.
7. Add shredded meat and a sprinkle of cilantro, fold each tortilla in half on the griddle, and cook until crisp. Eat right away.