Description
These tacos feature tender beef birria, a stew made by braising meat in a blend of dried chiles and spices, combined with melted cheese inside tortillas that are dipped in the birria consomé and pan-fried to perfection. Served with a side of the rich consomé for dipping, they offer a delightful combination of flavors and textures.
Ingredients
For the Birria:
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3 lbs boneless beef chuck roast, cut into large chunks
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2 tablespoons olive oil
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3 dried guajillo chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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2 Roma tomatoes, quartered
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1 medium onion, halved
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3 cloves garlic
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1 cinnamon stick
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1 bay leaf
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1 teaspoon dried oregano
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¼ teaspoon ground cumin
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1 teaspoon dried thyme
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1 teaspoon salt (plus more to taste)
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½ teaspoon black peppercorns
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2 cups beef brothWikipedia+7Reddit+7Food & Wine+7
For the Tacos:
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Corn tortillas
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Shredded Oaxaca or Monterey Jack cheese
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Chopped fresh cilantro
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Diced white onion
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Lime wedges
Instructions
1️⃣ Prepare the Birria:
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In a dry skillet over medium heat, toast the guajillo and ancho chiles until fragrant, about 1-2 minutes. Transfer to a bowl and cover with hot water to soak for 20 minutes.
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In the same skillet, add the tomatoes, onion, and garlic. Cook until charred and softened, about 5-7 minutes.
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Drain the soaked chiles and place them in a blender along with the charred vegetables, cinnamon stick, bay leaf, oregano, cumin, thyme, salt, peppercorns, and beef broth. Blend until smooth.
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In a large pot, heat olive oil over medium-high heat. Sear the beef chunks until browned on all sides. Pour the blended sauce over the beef, ensuring the meat is fully submerged.
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Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the beef is tender and shreds easily.Reddit+1A Cozy Kitchen+1
2️⃣ Assemble the Tacos:
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Remove the beef from the pot and shred it using two forks. Strain the remaining broth to create the consomé and set aside.
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Heat a skillet over medium heat. Dip a tortilla into the consomé, ensuring both sides are coated, and place it in the skillet.
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Sprinkle shredded cheese on one half of the tortilla, add a portion of shredded beef, and fold the tortilla over to form a taco.
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Cook until the tortilla is crispy and the cheese has melted, about 2-3 minutes per side.Wikipedia+8EATING WITH BLIM+8Allrecipes+8
3️⃣ Serve:
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Serve the tacos hot, garnished with chopped cilantro and diced onion. Provide lime wedges and a small bowl of the warm consomé on the side for dipping.
Notes
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For added depth of flavor, consider adding a tablespoon of chipotle in adobo sauce to the blender when preparing the birria sauce.
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If you prefer a spicier taco, include a chile de árbol in the sauce blend.
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Leftover birria and consomé can be stored separately in airtight containers in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 30 min
- Cook Time: 3 hrs