Beef Birria Tacos

270 mins
Serves 4
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Directions

  1. 1Season a 4 lb beef chuck roast with sea salt.
  2. 2Season a 4 lb beef chuck roast with sea salt.
  3. 3Season a 4 lb beef chuck roast with sea salt.
  4. 4Sear the beef in Wagyu beef tallow (or olive oil) until browned on all sides.
  5. 5Sear the beef in Wagyu beef tallow (or olive oil) until browned on all sides.
  6. 6Sear the beef in Wagyu beef tallow (or olive oil) until browned on all sides.
  7. 7Chop half an onion and one tomato.
  8. 8Chop half an onion and one tomato.
  9. 9Chop half an onion and one tomato.
  10. 10Add chopped onion and tomato to the pot with the seared beef.
  11. 11Add chopped onion and tomato to the pot with the seared beef.
  12. 12Add chopped onion and tomato to the pot with the seared beef.
  13. 13Add 1 tsp garlic powder, 1 tsp onion powder, ½ tsp oregano, a pinch of salt and pepper, and 2 tbsp tomato paste.
  14. 14Add 1 tsp garlic powder, 1 tsp onion powder, ½ tsp oregano, a pinch of salt and pepper, and 2 tbsp tomato paste.
  15. 15Add 1 tsp garlic powder, 1 tsp onion powder, ½ tsp oregano, a pinch of salt and pepper, and 2 tbsp tomato paste.
  16. 16De-seed 6 guajillo peppers and add them to the pot.
  17. 17De-seed 6 guajillo peppers and add them to the pot.
  18. 18De-seed 6 guajillo peppers and add them to the pot.
  19. 19Add 1 ½ cups of water and let it boil until softened.
  20. 20Add 1 ½ cups of water and let it boil until softened.
  21. 21Add 1 ½ cups of water and let it boil until softened.
  22. 22Blend the sauce.
  23. 23Blend the sauce.
  24. 24Blend the sauce.
  25. 25Add the beef back to the pot.
  26. 26Add the beef back to the pot.
  27. 27Add the beef back to the pot.
  28. 28Add 1 pint of beef broth, 3 cups of water, 4 bay leaves, 2 sprigs of rosemary, and 2 sprigs of thyme.
  29. 29Add 1 pint of beef broth, 3 cups of water, 4 bay leaves, 2 sprigs of rosemary, and 2 sprigs of thyme.
  30. 30Add 1 pint of beef broth, 3 cups of water, 4 bay leaves, 2 sprigs of rosemary, and 2 sprigs of thyme.
  31. 31Add 1 tsp oregano, ½ tsp cinnamon, 1 ½ tsp onion powder, 1 ½ tsp garlic powder, 1 ½ tsp salt, and 1 tbsp peppercorns.
  32. 32Add 1 tsp oregano, ½ tsp cinnamon, 1 ½ tsp onion powder, 1 ½ tsp garlic powder, 1 ½ tsp salt, and 1 tbsp peppercorns.
  33. 33Add 1 tsp oregano, ½ tsp cinnamon, 1 ½ tsp onion powder, 1 ½ tsp garlic powder, 1 ½ tsp salt, and 1 tbsp peppercorns.
  34. 34Add the blended sauce and let it cook for 3-4 hours until tender.
  35. 35Add the blended sauce and let it cook for 3-4 hours until tender.
  36. 36Add the blended sauce and let it cook for 3-4 hours until tender.
  37. 37Shred the beef.
  38. 38Shred the beef.
  39. 39Shred the beef.
  40. 40Dip corn tortillas in the consommé.
  41. 41Dip corn tortillas in the consommé.
  42. 42Dip corn tortillas in the consommé.
  43. 43Fry the tortillas until crispy.
  44. 44Fry the tortillas until crispy.
  45. 45Fry the tortillas until crispy.
  46. 46Add mozzarella cheese to the tortillas.
  47. 47Add mozzarella cheese to the tortillas.
  48. 48Add mozzarella cheese to the tortillas.
  49. 49Add shredded beef, white onion, and cilantro.
  50. 50Add shredded beef, white onion, and cilantro.
  51. 51Add shredded beef, white onion, and cilantro.
  52. 52Add more consommé and cook until crispy.
  53. 53Add more consommé and cook until crispy.
  54. 54Add more consommé and cook until crispy.
  55. 55Serve with extra consommé and lime.
  56. 56Serve with extra consommé and lime.
  57. 57Serve with extra consommé and lime.

Ingredients

  • 4 lb beef
  • 4 lb beef
  • 4 lb beef
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 can Wagyu beef tallow
  • 1 can Wagyu beef tallow
  • 1 can Wagyu beef tallow
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 6 guajillo peppers
  • 6 guajillo peppers
  • 6 guajillo peppers
  • 1.5 cup water
  • 1.5 cup water
  • 1.5 cup water
  • 1 pint beef broth
  • 1 pint beef broth
  • 1 pint beef broth
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • 4 bay leaves
  • 4 bay leaves
  • 4 bay leaves
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 2 chicken bouillon cubes
  • 2 chicken bouillon cubes
  • 2 chicken bouillon cubes
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 0.5 tsp cinnamon stick
  • 0.5 tsp cinnamon stick
  • 0.5 tsp cinnamon stick
  • 1.5 tsp onion powder
  • 1.5 tsp onion powder
  • 1.5 tsp onion powder
  • 1.5 tsp garlic powder
  • 1.5 tsp garlic powder
  • 1.5 tsp garlic powder
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1 tbsp peppercorns
  • 1 tbsp peppercorns
  • 1 tbsp peppercorns
  • 4 corn tortillas
  • 4 corn tortillas
  • 4 corn tortillas
  • 1 cup mozzarella cheese
  • 1 cup mozzarella cheese
  • 1 cup mozzarella cheese
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful white onion
  • 1 handful white onion
  • 1 handful white onion
  • 1 cup consommé
  • 1 cup consommé
  • 1 cup consommé

Equipment

knifecutting boardlarge potblenderfrying pan

Tips

  • Use chuck roast for best results.
  • Sear the beef before adding other ingredients.
  • Adjust water in the sauce if too thick.
  • Use corn tortillas