Description
This Authentic Birria Tacos recipe delivers tender, juicy beef chuck roast slow-cooked in a rich and flavorful consommé made from dried chilies, tomatoes, and aromatic spices. Served wrapped in warm corn tortillas with melted Oaxaca cheese, and topped with fresh cilantro, onion, and a squeeze of lime, these tacos offer a vibrant and satisfying Mexican culinary experience.
Ingredients
Scale
Birria de Rez
- 2 lb beef chuck roast, cut into chunks
- 1 tbsp grapeseed oil
Consommé
- 7 dried ancho chilies, trimmed and de-seeded
- 5 dried guajillo chilies, trimmed and de-seeded
- 4 dried chiles de arbol, 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
Tacos
- Cilantro for garnish
- Onion, minced, for topping
- Lime wedges for topping
- Corn tortillas
- Oaxaca cheese or your favorite cheese, shredded
Instructions
- Prepare the consommé: In a medium pot, combine dried ancho, guajillo, and chiles de arbol, halved white onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, Mexican oregano, and cover with cold water. Simmer gently over medium heat for about 20 minutes until flavors meld. Strain the mixture through a fine sieve and transfer solids to a blender.
- Blend the consommé: Add about 1 cup of beef broth to the blender and blend on high for about 2 minutes until the sauce is very smooth. Season with about 1 tablespoon salt and 1 tablespoon Bayou City Garlic Pepper, adjusting to taste.
- Prepare the meat: Bring the beef chuck roast chunks to room temperature and generously season all sides with salt.
- Sear the beef: Heat grapeseed oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the beef chunks in batches until browned on all sides. Remove seared meat and set aside.
- Combine and cook: Preheat oven to 300°F (150°C). Return the seared meat to the pot, pour the blended consommé sauce over it, then add 2 cups of beef broth or water (use this to pick up any leftover sauce from the blender). Bring to a simmer over medium heat, cover with an oven-proof lid, and transfer to the oven. Cook for about 3 hours until the meat is tender and shreds easily.
- Shred the beef: Remove the cooked meat from the sauce and use two forks to shred it finely. Ladle some of the cooking broth/sauce over the shredded beef to keep it moist and flavorful.
- Prepare taco toppings: Combine diced onion and chopped cilantro in a small bowl with some broth for dipping.
- Assemble the tacos: Dip each corn tortilla into the hot broth, then place it on a non-stick skillet over medium heat. Fry for about 30 seconds on one side, then flip.
- Add fillings and cook: On the skillet side facing up, add a portion of shredded beef and sprinkle with shredded Oaxaca cheese. Fold the tortilla over and cook until both sides are crisp and the cheese melts, approximately 1 minute.
- Serve: Transfer tacos to a serving plate and serve alongside a bowl of consommé broth for dipping. Garnish tacos with fresh cilantro, minced onion, and lime wedges for squeezing on top.
Notes
- Soaking and deseeding the dried chilies removes bitterness and controls heat level.
- Searing the meat prior to slow cooking enhances flavor through browning.
- Use an oven-safe Dutch oven or heavy pot with a tight-fitting lid to cook the birria evenly in the oven.
- Keep the broth warm for dipping tacos to add moisture and extra flavor.
- Oaxaca cheese melts well and complements the spicy beef, but you can use other melty cheeses like mozzarella or quesillo.
- Adjust salt and spice seasonings according to your taste preferences.
- Allow meat to rest after cooking to retain juices before shredding.