Beef Birria Tacos

3h 30m
Serves 1
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Directions

  1. 1Get some beef, chuck roast is recommended, but brisket can be used.
  2. 2Add salt on top of the beef.
  3. 3Cook the beef in beef tallow or olive oil until seared.
  4. 4Chop up half an onion.
  5. 5Chop up some tomatoes.
  6. 6Drop in some garlic.
  7. 7Season with salt and pepper.
  8. 8Add some tomato paste.
  9. 9Deseed your peppers.
  10. 10Add the peppers to the pot with water and boil until softened.
  11. 11Blend the softened peppers and other ingredients to make the sauce.
  12. 12Add the seared meat back into the pot.
  13. 13Add beef stock and water to the pot.
  14. 14Add rosemary, bay leaves, and other seasonings to the pot.
  15. 15Add the blended sauce to the pot.
  16. 16Let the mixture cook for 3 to 4 hours until the meat is tender.
  17. 17Dip corn tortillas in the consommé sauce.
  18. 18Add Oaxaca cheese, cilantro, and onion to the tortilla.
  19. 19Add the beef on top of the cheese and cilantro/onion.
  20. 20Add more of the sauce to the taco.
  21. 21Cook the taco until it's crispy.
  22. 22Pair with a consommé.

Ingredients

  • 4 lb Beef
  • 4 Bay Leaves
  • 1 Tsp Oregano
  • 0.5 Tsp Cinnamon
  • 1.5 Tsp Onion Powder
  • 1.5 Tsp Garlic Powder
  • 1.5 Tsp Salt
  • 1 Tbsp Peppercorn
  • 2 Sprigs Rosemary
  • 2 Sprigs Thyme
  • 2 Bouillon Cubes (Chicken)
  • 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
  • 1 some beef tallow
  • 1 some olive oil
  • 1 some Oaxaca cheese
  • 1 some cilantro
  • 1 some corn tortillas

Equipment

potblender

Tips

  • Use chuck roast for beef.
  • If you don't have beef tallow, use olive oil.
  • Deseed your peppers.
  • Add water to the blended sauce if it is too thick.
  • Serve with consommé.
  • Use corn tortillas.

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