Description
This authentic Birria Tacos recipe features tender, slow-cooked beef chuck roast simmered in a rich, smoky chili sauce made from dried ancho, guajillo, and de arbol chilies, accompanied by aromatic spices and served melted with Oaxaca cheese in warm corn tortillas. Perfect for a comforting and flavorful meal, these tacos are traditionally dipped in the flavorful broth, enhancing their savory depth.
Ingredients
Scale
Meat and Marinade
- 2 lb beef chuck roast (cut into chunks)
- 1 tbsp grapeseed oil
- 4 cups beef stock
- 2 tbs Bayou City Garlic Pepper
- salt and pepper (to taste)
Chili Sauce
- 7 dried ancho chilies (trimmed and de-seeded)
- 5 dried guajillo chilies (trimmed and de-seeded)
- 4 dried chilies 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
For Serving
- Cilantro (for garnish)
- Onion (minced, for topping)
- Lime (for topping)
- Corn tortillas
- Oaxaca cheese (or your favorite cheese)
Instructions
- Prepare the Consommé: In a medium pot, combine dried ancho, guajillo, and de arbol chilies, halved onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano. Cover with cold water and gently simmer over medium heat for about 20 minutes until softened and fragrant.
- Blend the Sauce: Pour the cooked mixture through a strainer to remove solids, transferring the strained ingredients into a blender. Add about 1 cup of beef broth and blend until smooth, approximately 2 minutes. Season with about 1 tablespoon salt and 1 tablespoon Bayou City Garlic Pepper, or to taste.
- Prepare the Beef: Bring the beef chuck roast chunks to room temperature. Season generously on all sides with salt.
- Sear the Meat: 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 and set aside.
- Preheat the Oven: Set your oven to 300°F (150°C) for slow cooking.
- Combine and Simmer: Return the seared beef to the pot and pour the blended chili sauce over it. Add 2 cups of broth or water to the blender, swirl to pick up any remaining sauce, and pour this into the pot as well.
- Oven Cook: Bring the pot to a simmer on the stovetop, then cover and transfer to the preheated oven. Cook for about 3 hours until the meat is tender and easily shredded.
- Shred the Meat: Remove the beef from the sauce and shred it using two forks. Ladle some of the flavorful broth back over the shredded meat to keep it moist.
- Prepare the Toppings: In a small bowl, combine diced onion and chopped cilantro to use as taco toppings.
- Assemble the Tacos: Dip a corn tortilla into the warm broth. Place the tortilla on a non-stick skillet over medium heat and fry one side for about 30 seconds, then flip.
- Add Filling and Cheese: On the cooked side of the tortilla, add shredded beef and Oaxaca cheese. Fold the tortilla over and cook until both sides are lightly crisp and the cheese melted, about 1 minute.
- Serve: Transfer tacos to a plate and serve immediately with lime wedges, cilantro-onion topping, and a small bowl of broth on the side for dipping.
Notes
- Make sure to trim and de-seed the dried chilies to avoid bitterness and excessive heat.
- If Oaxaca cheese is unavailable, mozzarella or Monterey Jack can be good substitutes.
- The broth (consommé) is a signature element, so serve it warm alongside for dipping.
- Use fresh corn tortillas for best texture and flavor.
- Slow cooking the beef at low temperature ensures tender, juicy meat perfect for shredding.
- Adjust seasoning in the sauce based on your preference for salt and spice.
- Prep Time: 30 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main Course
- Method: Slow Cooking, Searing, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with broth
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg
Keywords: Birria Tacos, Mexican Tacos, Slow Cooked Beef, Ancho Chili, Guajillo Chili, Mexican Cuisine, Beef Tacos, Oaxaca Cheese, Mexican Street Food
