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Birria Tacos

@arecipe.bsky.social

Chuck roast braised in a deep red chile adobo until meltingly tender, then piled with cheese into tortillas crisped in the rich consomé for dipping.

Prep 00:15
Cook 04:20
Total 04:35
Yield 8

Ingredients

  • 4 to 5 pounds chuck roast, (cut into large 4-inch chunks)
  • ½ tablespoon kosher salt
  • ½ tablespoon black pepper
  • 1 ½ tablespoon olive oil
  • 12 guajillo chiles, (rinsed, stemmed, and seeded (about 2.5 oz))
  • 5 ancho chiles, (rinsed, stemmed, and seeded (about 2 oz))
  • 5 árbol chiles, (rinsed and stemmed (about 0.1 oz))
  • 2 large Roma tomatoes
  • ½ medium yellow onion
  • 1 Mexican cinnamon stick*
  • 3 bay leaves
  • ½ teaspoon whole black peppercorns
  • water, (as needed)
  • 2 cups beef broth
  • ¼ cup distilled white vinegar
  • 5 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano*
  • ½ teaspoon ground cloves
  • Corn tortillas ((homemade or store-bought))
  • 2 cups shredded cheese* ((see Notes for best options))
  • ½ white onion, (diced)
  • ½ cup chopped cilantro
  • Lime wedges

Instructions

  1. 1
    Season the beef with salt and pepper and sear in oil in a large pot; set aside.
  2. 2
    Simmer the guajillo, ancho and árbol chiles with tomatoes, onion, cinnamon, bay and peppercorns in water 10 minutes.
  3. 3
    Blend the softened chiles with some soaking liquid, broth, vinegar, garlic, cumin, oregano and cloves until smooth; strain into the pot with the beef.
  4. 4
    Boil, then cover and simmer 3-3½ hours until fall-apart tender; shred the meat.
  5. 5
    Dip tortillas in the fat atop the broth, fill with cheese and beef, and fry until crisp.
  6. 6
    Serve with onion, cilantro, lime and a bowl of consomé for dipping.
Category
Dinner
Cuisine
Mexican

Dietary Information

Gluten Free

Recipe Attribution

Isabel Eats
isabeleats.com/birria-tacos/