Birria Tacos with Rice and Refried Beans
Serves 4
Directions
- 1Season the chuck roast chunks with salt and pepper on all sides.
- 2De-seed the guajillo, ancho, and arbol chilies.
- 3Sear the chuck roast in a dutch oven with avocado oil until crusty on all sides, then remove the meat to a wire rack.
- 4Deglaze the pot with a splash of beef broth, then add the chilies, tomato, onion, garlic, and tomato paste. Sauté until caramelized, scraping the bottom of the pot.
- 5Add 2 cups of beef broth and simmer for 10 minutes.
- 6Transfer the chili mixture to a blender with the remaining beef broth, oregano, coriander, cumin, pepper, salt, and cloves. Blend until smooth.
- 7Return the seared beef to the pot, pour over the chili sauce, and add 2 additional cups of beef broth, apple cider vinegar, onion powder, chicken bouillon, cinnamon stick, bay leaves, and thyme. Cover and cook low for 3 hours.
- 8For the beans: Rinse the pinto beans and add to a pot with 8 cups of water and a head of garlic. Boil for 2 hours.
- 9For the rice: Blend 3 cups of water, 2 roma tomatoes, 4 garlic cloves, half an onion, tomato bouillon, and chicken bouillon.
- 10Toast the jasmine rice in a skillet with olive oil until golden brown.
- 11Strain the blended tomato mixture into the skillet with the rice. Season, cover, and cook on low for 30 minutes without opening the lid.
- 12Finish the beans: Pulse the cooked beans in a blender with the boiled garlic and 1 cup of bean water. Season with chicken bouillon, cumin, salt, and pepper. Sauté half a white onion in bacon fat in a pot and mix in the bean puree. Simmer.
- 13Shred the cooked beef.
- 14Assemble tacos: Dip a corn tortilla in the consommé, layer with shredded oaxaca cheese, beef, more cheese, onion, and cilantro. Fold and cook on each side.
Ingredients
- 4 chunks chuck roast
- kosher salt
- black pepper
- 3 whole guajillo chili
- 2 whole ancho chili
- 2 whole arbol chili
- avocado oil
- 4 cups beef broth
- 1 whole roma tomato
- 0.5 whole white onion
- 6 whole garlic clove
- 1 tbsp tomato paste
- mexican oregano
- coriander
- cumin
- black pepper
- salt
- 2 whole clove
- 2 tbsp apple cider vinegar
- onion powder
- chicken bouillon
- 1 whole cinnamon stick
- 2 whole bay leaf
- thyme
- 2 cups pinto bean
- 1 head garlic
- 8 cups water
- bacon fat
- 2 cups jasmine rice
- 2 whole roma tomato
- 4 whole garlic
- 0.5 whole white onion
- 1 tbsp tomato bouillon
- 2 tbsp chicken bouillon
- oaxaca cheese
- corn tortilla
- cilantro
