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Birria Tacos

Birria Tacos
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A streamlined, family-friendly recipe for authentic beef birria tacos. This recipe focuses on building deep, complex flavor through toasted dried chiles, seared chuck roast, and aromatic spices, all slow-simmered to create fall-apart tender meat and a rich, savory consommé for dipping. The result is a restaurant-quality meal at home, featuring crispy, cheesy, beef-filled tortillas perfect for a memorable family dinner or weekend project.

Ingredients

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For the Birria:

3 lbs Boneless Beef Chuck Roast, cut into 3–4 inch chunks

2 tbsp Avocado or Vegetable Oil

Salt and Black Pepper, to taste

5–6 Guajillo Chiles, stems and seeds removed

3–4 Ancho Chiles, stems and seeds removed

1 large White Onion, roughly chopped

6–8 Garlic Cloves, peeled and whole

2 Roma Tomatoes, quartered

1/4 cup Apple Cider Vinegar

4 cups low-sodium Beef Broth

1 tbsp Cumin

1 tbsp Dried Oregano (preferably Mexican)

1 small Cinnamon Stick

2 Bay Leaves

For Assembling the Tacos:

24–30 Corn Tortillas

2 cups Oaxaca Cheese, shredded

Finely diced white onion, for topping

Chopped fresh cilantro, for topping

Lime Wedges, for serving

Instructions

1. 1. Prepare the Chiles: Warm a dry skillet over medium heat. Toast the dried chiles for 30-60 seconds per side until fragrant. Be careful not to burn them. Place toasted chiles in a bowl, cover with hot water, and soak for 20-30 minutes until soft.

2. 2. Sear the Beef: While chiles soak, generously season beef chunks with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear beef on all sides until a deep brown crust forms. Remove beef and set aside.

3. 3. Sauté the Aromatics: In the same pot, add the chopped onion, garlic cloves, and tomatoes. Sauté for 5-7 minutes, scraping up browned bits, until vegetables soften.

4. 4. Blend the Sauce: Transfer softened vegetables to a blender. Drain the rehydrated chiles and add them to the blender with the apple cider vinegar, cumin, oregano, and one cup of beef broth. Blend until completely smooth.

5. 5. Braise the Beef: Return seared beef to the pot. Pour the blended sauce over the meat through a fine-mesh sieve, pressing on the solids. Add the remaining beef broth, cinnamon stick, and bay leaves. Stir and bring to a simmer.

6. 6. Cook Low and Slow: Reduce heat to low, cover, and cook for 3 to 4 hours, until the beef is fall-apart tender.

7. 7. Prepare the Consommé & Meat: Remove the tender beef and shred it. Skim the fat from the top of the remaining liquid in the pot; this is for frying. Discard the cinnamon stick and bay leaves. Taste the broth (consommé) and season with more salt if needed.

8. 8. Assemble and Fry the Tacos: Heat a large skillet over medium heat. Dip a corn tortilla into the skimmed fat, coating it lightly. Place it on the skillet. Sprinkle cheese on one half, top with shredded beef, and fold. Cook for 2-3 minutes per side until crispy and the cheese is melted. Repeat for all tacos.

9. 9. Serve and Enjoy: Serve tacos immediately, topped with fresh cilantro and diced onion. Ladle warm consommé into small bowls for dipping, and serve with lime wedges.

Notes

Substitutions & Variations:

– Meat: Beef shank or short ribs can be used instead of chuck roast.

– Chiles: For a kick of heat, add 1-2 dried chiles de árbol to the mix.

– Slow Cooker: After searing, transfer ingredients to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.

– Instant Pot: Use the sauté function to sear, then cook on high pressure for 45-50 minutes with a 15-minute natural release.

– Cheese: Low-moisture mozzarella or Monterey Jack are good substitutes for Oaxaca cheese.

Pro Tips:

– Don’t skip searing the beef as it builds a crucial flavor base.

– Strain the blended sauce through a sieve for a silky-smooth consommé.

– Be patient with the slow cooking process; it’s key to tender meat.

– Use the skimmed red fat from the consommé to fry the tortillas for the best flavor and color.

Storage & Reheating:

– Store the shredded beef and consommé separately in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.

– For best results, assemble and fry tacos fresh. Reheat leftover assembled tacos in a dry skillet or an air fryer to restore crispness.

Nutrition

Find it online: https://mimarecipes.com/birria-tacos/