Description
These rich and flavorful Birria Tacos feature tender, slow-cooked beef chuck roast simmered in a smoky, spicy chili sauce made from ancho, guajillo, and de arbor dried chilies. Served with melted Oaxaca cheese and garnished with fresh cilantro, onion, and lime, these tacos are perfect for a comforting and authentic Mexican meal.
Ingredients
Meat and Marinade
- 2 lb beef chuck roast, cut into chunks
- 1 tbsp grapeseed oil
- 4 cups beef stock
- Salt and pepper, to taste
- 2 tbsp Bayou City Garlic Pepper
Chili Sauce
- 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
For Serving
- Cilantro, for garnish
- Minced onion, for topping
- Lime wedges, for topping
- Corn tortillas
- Oaxaca cheese (or your favorite melting cheese)
Instructions
- Prepare the chili consommé: In a medium pot, combine dried ancho, guajillo, and de arbor chilies, halved white onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano. Cover with cold water and simmer gently over medium heat for about 20 minutes until softened.
- Make the chili sauce: Strain the chili mixture through a fine sieve, reserving the liquid and ingredients separately. Transfer ingredients to a blender, add 1 cup of beef broth, and blend until very smooth, about 2 minutes. Season with approximately 1 tablespoon salt and 1 tablespoon Bayou City Garlic Pepper, adjusting to taste.
- Prepare the beef: Bring the beef chuck roast chunks to room temperature. Season generously with salt on all sides.
- Sear the meat: Heat grapeseed oil in a Dutch oven or oven-safe pot over medium-high heat. In batches, add beef chunks and sear until browned on all sides. Remove and set aside.
- Preheat the oven: Set the oven temperature to 300°F (150°C).
- Combine beef and sauce: Return the seared beef to the pot and pour the blended chili sauce over the meat. Add 2 cups of beef broth or water, including any leftover sauce rinsed from the blender, into the pot.
- Braise the beef: Bring the mixture to a simmer on the stovetop over medium heat, then cover with the lid and transfer to the preheated oven. Cook for about 3 hours or until the beef is tender and shreds easily.
- Shred the beef: Remove the beef from the pot and shred using two forks. Ladle some cooking broth over the shredded meat to keep it moist.
- Prepare the taco toppings: In a small bowl, combine a portion of the cooking broth with diced onion and chopped cilantro for dipping and garnish.
- Assemble and cook the tacos: Dip corn tortillas into the broth to soak. Place each tortilla on a non-stick skillet over medium heat and fry for about 30 seconds per side. Add shredded beef and Oaxaca cheese to one half of the tortilla, fold over, and continue cooking until the cheese melts and both sides are lightly crisp, about 1 minute. Transfer to a serving plate.
- Serve: Serve the tacos with extra broth, lime wedges, minced onion, and cilantro for topping. Enjoy warm for the best flavor.
Notes
- Searing the beef in batches ensures even browning and better flavor.
- Removing seeds and stems from dried chilies reduces bitterness and enhances the sauce's smoothness.
- Allowing the meat to rest and shred tenderly after slow cooking makes for perfect texture in tacos.
- Dipping tortillas in the consommé before frying adds moisture and intensifies flavor.
- Oaxaca cheese can be substituted with mozzarella or Monterey Jack if unavailable.
- This dish can be made a day ahead and reheated; flavors deepen overnight.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
