Beef Birria Tacos

210 mins
Serves 1
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Directions

  1. 1Get some beef, chuck roast is recommended, but brisket can be used.
  2. 2Get some beef, chuck roast is recommended, but brisket can be used.
  3. 3Get some beef, chuck roast is recommended, but brisket can be used.
  4. 4Add salt on top of the beef.
  5. 5Add salt on top of the beef.
  6. 6Add salt on top of the beef.
  7. 7Cook the beef in beef tallow or olive oil until seared.
  8. 8Cook the beef in beef tallow or olive oil until seared.
  9. 9Cook the beef in beef tallow or olive oil until seared.
  10. 10Chop up half an onion.
  11. 11Chop up half an onion.
  12. 12Chop up half an onion.
  13. 13Chop up some tomatoes.
  14. 14Chop up some tomatoes.
  15. 15Chop up some tomatoes.
  16. 16Drop in some garlic.
  17. 17Drop in some garlic.
  18. 18Drop in some garlic.
  19. 19Season with salt and pepper.
  20. 20Season with salt and pepper.
  21. 21Season with salt and pepper.
  22. 22Add some tomato paste.
  23. 23Add some tomato paste.
  24. 24Add some tomato paste.
  25. 25Deseed your peppers.
  26. 26Deseed your peppers.
  27. 27Deseed your peppers.
  28. 28Add the peppers to the pot with water and boil until softened.
  29. 29Add the peppers to the pot with water and boil until softened.
  30. 30Add the peppers to the pot with water and boil until softened.
  31. 31Blend the softened peppers and other ingredients to make the sauce.
  32. 32Blend the softened peppers and other ingredients to make the sauce.
  33. 33Blend the softened peppers and other ingredients to make the sauce.
  34. 34Add the seared meat back into the pot.
  35. 35Add the seared meat back into the pot.
  36. 36Add the seared meat back into the pot.
  37. 37Add beef stock and water to the pot.
  38. 38Add beef stock and water to the pot.
  39. 39Add beef stock and water to the pot.
  40. 40Add rosemary, bay leaves, and other seasonings to the pot.
  41. 41Add rosemary, bay leaves, and other seasonings to the pot.
  42. 42Add rosemary, bay leaves, and other seasonings to the pot.
  43. 43Add the blended sauce to the pot.
  44. 44Add the blended sauce to the pot.
  45. 45Add the blended sauce to the pot.
  46. 46Let the mixture cook for 3 to 4 hours until the meat is tender.
  47. 47Let the mixture cook for 3 to 4 hours until the meat is tender.
  48. 48Let the mixture cook for 3 to 4 hours until the meat is tender.
  49. 49Dip corn tortillas in the consommé sauce.
  50. 50Dip corn tortillas in the consommé sauce.
  51. 51Dip corn tortillas in the consommé sauce.
  52. 52Add Oaxaca cheese, cilantro, and onion to the tortilla.
  53. 53Add Oaxaca cheese, cilantro, and onion to the tortilla.
  54. 54Add Oaxaca cheese, cilantro, and onion to the tortilla.
  55. 55Add the beef on top of the cheese and cilantro/onion.
  56. 56Add the beef on top of the cheese and cilantro/onion.
  57. 57Add the beef on top of the cheese and cilantro/onion.
  58. 58Add more of the sauce to the taco.
  59. 59Add more of the sauce to the taco.
  60. 60Add more of the sauce to the taco.
  61. 61Cook the taco until it's crispy.
  62. 62Cook the taco until it's crispy.
  63. 63Cook the taco until it's crispy.
  64. 64Pair with a consommé.
  65. 65Pair with a consommé.
  66. 66Pair with a consommé.

Ingredients

  • 4 lb Beef
  • 4 lb Beef
  • 4 lb Beef
  • 4 Bay Leaves
  • 4 Bay Leaves
  • 4 Bay Leaves
  • 1 Tsp Oregano
  • 1 Tsp Oregano
  • 1 Tsp Oregano
  • 0.5 Tsp Cinnamon
  • 0.5 Tsp Cinnamon
  • 0.5 Tsp Cinnamon
  • 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 Peppercorn
  • 1 Tbsp Peppercorn
  • 1 Tbsp Peppercorn
  • 2 Sprigs Rosemary
  • 2 Sprigs Rosemary
  • 2 Sprigs Rosemary
  • 2 Sprigs Thyme
  • 2 Sprigs Thyme
  • 2 Sprigs Thyme
  • 2 Bouillon Cubes (Chicken)
  • 2 Bouillon Cubes (Chicken)
  • 2 Bouillon Cubes (Chicken)
  • 1 Pint Beef Broth
  • 1 Pint Beef Broth
  • 1 Pint Beef Broth
  • 3 Cups Water
  • 3 Cups Water
  • 3 Cups Water
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Tomato Paste
  • 1 Tomato
  • 1 Tomato
  • 1 Tomato
  • 5 Cloves Garlic
  • 5 Cloves Garlic
  • 5 Cloves Garlic
  • 0.5 Onion
  • 0.5 Onion
  • 0.5 Onion
  • 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 Black Pepper
  • 1 pinch Black Pepper
  • 1 pinch Black Pepper
  • 6 Guajillo Peppers
  • 6 Guajillo Peppers
  • 6 Guajillo Peppers
  • 1.5 Cup Water
  • 1.5 Cup Water
  • 1.5 Cup Water
  • 1 some beef tallow
  • 1 some beef tallow
  • 1 some beef tallow
  • 1 some olive oil
  • 1 some olive oil
  • 1 some olive oil
  • 1 some Oaxaca cheese
  • 1 some Oaxaca cheese
  • 1 some Oaxaca cheese
  • 1 some cilantro
  • 1 some cilantro
  • 1 some cilantro
  • 1 some corn tortillas
  • 1 some corn tortillas
  • 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.