Birria Tacos
Tender, slow-cooked beef simmered in a rich, smoky chile sauce and crisped in a tortilla with melted cheese. Served with broth for dipping and fresh cilantro lime salsa.
Ingredients
Birria De Rez
- 2.5 lbs boneless chuck
- Salt
- 1 tsp olive oil
Sauce
- 4 ancho chiles, ends trimmed and deseeded
- 3 guajillo chiles, ends trimmed and deseeded
- 3 chiles de arbol, ends trimmed and deseeded
- 1 onion, peeled and halved
- 6 garlic cloves, peeled
- 4 Roma tomatoes
- 1 Tbsp black pepper
- 1 Tbsp salt
- 1 tsp dried Mexican oregano
- 1 tsp cumin
- 1 tsp coriander seeds
- ¼ tsp ground cloves
- ½ Mexican cinnamon stick
- 3 bay leaves
- Beef broth
Tacos
- ¼ cup cilantro, minced
- ¼ onion, minced
- 1 lime, juiced
- Salt
- Corn tortillas
- 3 oz Oaxacan cheese
Directions
1 Bring 2.5 lbs chuck to room temperature, about 30 minutes and then sprinkle liberally on all sides with salt. In a large dutch oven, set over medium heat, add 1 tsp oil. When hot, add the meat and sear on all sides until browned. Transfer to a bowl.
1 Meanwhile, in another medium pot, add 4 ancho chiles, 3 guajillo chiles, 3 chiles de arbol, 1 onion, 6 garlic cloves, 4 tomatoes, 1 Tbsp pepper, 1 Tbsp salt, 1 tsp oregano, 1 tsp cumin, 1 tsp coriander, ¼ tsp cloves, ½ cinnamon stick, 3 bay leaves and add beef broth until it covers everything. Place over medium heat and simmer gently for about 15 minutes. Blend solids in a blender or using a hand blender.
2 Preheat the oven to 250°F. Add the meat back to the pot and pour the sauce over it. Place over medium heat until it reaches a gentle simmer and then immediately cover and transfer to the preheated oven. Cook for 5 hours, until meat is tender.
1 Mix together ¼ cup cilantro, ¼ onion, 1 lime, and salt.
2 Remove the meat from the sauce and shred using two forks.
3 Add a non-stick skillet over medium heat. Dip the tortilla into the top of the broth, and add it to the skillet. Pan fry on one side for about 30 seconds and then flip over. Add some of the shredded meat and the shredded cheese. Fold over and cook until pan fried on both sides, about 1 minute. Transfer to a plate and serve alongside the broth and cilantro lime salsa.