Ingredients
- 4 Duck Legs , Defrosted
- 2 Tbsp. Olive Oil
- 9 Cups Water
- 1 White Onion,Halved
- 3 Bay Leaves
- 1 tbsp. Salt
- 12 Garlic Cloves
- 8 Guajillo Peppers,Stems Removed
- 2 Ancho Peppers,Stems Removed
- 6 Arbol Peppers
- 6 Whole Cloves
- 2 tsp. Oregano
- 1 tsp Ground Thyme
- 2 tsp. Cumin
- 2 Tbsp. Chicken Bouillon
- 10 Corn Tortillas
- 2 Cups Mexican Melting Cheese
- Cilantro
Direction
- In large pot or Dutch oven, heat olive oil over medium-high heat. Add half an onion and duck legs. Sear on each side for 2 minutes.
- Fill pan with 6 cups of water to cover duck legs and onion. Add salt, 6 cloves of garlic and bay leaves to pot and boil on medium-high heat for 15 to 20 minutes. Skim off any fat that floats to top.
- In separate pan on medium-high heat, drizzle olive oil and add all three types of peppers and remaining garlic. Toast for 3 minutes, turning constantly.
- Add toasted garlic and peppers to a food processor along with whole cloves and 3 cups water. Take onion and garlic from pot with duck legs and add them to food processor. Pulse until smooth.
- Use a strainer to pour birria sauce into pot with duck leg. Once birria sauce is fully strained, add oregano, thyme, cumin, and chicken bouillon. Cover and simmer on low heat for 11/2 hours.
- Remove duck legs from pot and shred meat. Pour birria sauce over shredded meat.
- Dip a corn tortilla in birria sauce and place melting cheese, duck leg meat and cilantro on top. Toast for 2 minutes then fold in half. Toast each side of taco for 30 seconds.
- Serve with birria sauce on the side for dipping.