Beef Birria Tacos
Directions
- 1Season the beef (brisket or chuck roast) with salt.
- 2Add a spoonful of beef tallow or olive oil to a pot.
- 3Sear the beef in the pot until browned on all sides.
- 4Chop half an onion.
- 5Chop one tomato.
- 6Add the chopped onion and tomato to the pot with the beef drippings.
- 7Add garlic powder, onion powder, oregano, salt, pepper, and tomato paste to the pot.
- 8De-seed the guajillo peppers.
- 9Add the de-seeded peppers to the pot.
- 10Pour 1 1/2 cups of water into the pot and boil until the peppers soften.
- 11Blend the mixture from the pot until smooth, adding water if too thick.
- 12Return the seared beef to the pot.
- 13Add 1 pint of beef broth and 3 cups of water to the pot.
- 14Add bay leaves, oregano, cinnamon (or cinnamon stick), chicken bouillon cubes, onion powder, garlic powder, salt, peppercorn, rosemary, and thyme.
- 15Pour the blended sauce into the pot.
- 16Let it cook for 3 to 4 hours until the beef is tender.
- 17Shred the cooked beef.
- 18Dip corn tortillas in the consommé sauce from the pot.
- 19Place the dipped tortillas on a pan.
- 20Add Oaxaca cheese, cilantro, chopped onion, and shredded beef on top of the tortillas.
- 21Add more of the consommé sauce to the tacos.
- 22Fold the tacos and cook until crispy and the cheese is melted.
- 23Serve the tacos with a side of consommé and a squeeze of lime.
Ingredients
- 4 lb Beef
- 4 Bay Leaves
- 1 Tsp Oregano
- 0.5 Tsp Cinnamon
- 1 Cinnamon Stick
- 1.5 Tsp Onion Powder
- 1.5 Tsp Garlic Powder
- 1.5 Tsp Salt
- 1 Tbsp Peppercorn
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- 2 Cubes Chicken Bouillon Cubes
- 1 Pint Beef Broth
- 3 Cups Water
- 2 Tbsp Tomato Paste
- 1 Tomato
- 5 Cloves Garlic
- 0.5 Onion
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 0.5 Tsp Oregano
- 1 Pinch Salt
- 1 Pinch Black Pepper
- 6 Guajillo Peppers
- 1.5 Cup Water
- Wagyu Beef Tallow
- Corn Tortillas
- Oaxaca Cheese
- Cilantro
- Onion
- Lime
Equipment
pottongsknifecutting boardfood processorpanladlebowl
Tips
- If the blender sauce is too thick, add water.
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