Description
Birria Tacos are a delicious Mexican dish featuring tender, slow-cooked beef, warm tortillas, and a flavorful, spicy consommé for dipping.
Ingredients
2 lb beef chuck roast, cut into chunks
1 tbsp grapeseed oil
7 dried ancho chilies, trimmed and de-seeded
5 dried guajillo chilies, trimmed and de-seeded
4 dried chilies de arbor, trimmed and de-seeded
1 onion, peeled and halved
6 garlic cloves
4 tomatoes on the vine
1 tbsp black peppercorns
1/2 cinnamon stick
1 tbsp Mexican oregano
4 cups beef stock
2 tbsp Bayou City Garlic Pepper
Salt and pepper to taste
Cilantro, for garnish
Minced onion, for topping
Lime wedges, for topping
Corn tortillas
Oaxaca cheese (or your favorite cheese)
Instructions
- In a medium pot, add the dried chilies, halved onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, Mexican oregano, and beef stock. Cover with cold water. Bring to a simmer over medium heat and cook for about 20 minutes.
- Strain the mixture and transfer the solids to a blender. Add about 1 cup of beef broth and blend for about 2 minutes until smooth. Taste and adjust seasoning with salt and Bayou City Garlic Pepper.
- Season beef chunks with salt. In a Dutch oven, heat grapeseed oil over medium-high heat. Sear the beef chunks on all sides until browned. Preheat the oven to 300°F.
- Add the seared beef back into the pot. Pour the blended consommé sauce over the beef. Add 2 cups of beef broth. Bring to a simmer, then cover the pot and transfer to the oven. Cook for about 3 hours, or until the beef is tender.
- Remove beef from the pot and shred it using two forks. Ladle some of the broth over the shredded beef. In a bowl, mix some of the broth with diced onion and cilantro.
- Dip each tortilla into the broth and heat it in a non-stick skillet over medium heat. Fry one side for about 30 seconds, then flip. Add shredded beef and Oaxaca cheese. Fold tortilla over and cook until both sides are crispy and cheese is melted (about 1 minute).
- Serve the tacos with a side of consommé for dipping.
Notes
If you prefer a milder taco, use fewer chilies or omit the chili de arbor.
You can make the consommé ahead of time and store it for up to 3 days.
For a different flavor, substitute Oaxaca cheese with Monterey Jack or mozzarella.
If using a slow cooker, brown the beef first, then cook on low for 6-8 hours.
If you prefer, skip frying the tortillas and just warm them up for a softer taco.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 80mg
