Birria Tacos
Serves 1
Directions
- 1Cut beef chuck roast into large cubes.
- 2Cut the ends off of dried chilies and remove the seeds.
- 3Place chilies in a clear glass pot and cover with hot water.
- 4Season the cubed beef with salt.
- 5Roughly chop a white onion and Roma tomatoes.
- 6Smash the garlic cloves to remove the skins.
- 7Add the garlic, onions, and tomatoes to a cast iron pan and cook until slightly charred.
- 8Add cumin, cinnamon, ground cloves, ginger and oregano to the pan.
- 9Add the cooked onion, garlic and tomatoes to a blender.
- 10Add tomato paste and beef broth to the blender.
- 11Blend the ingredients until smooth.
- 12Sear the beef cubes in a pot.
- 13Pour the blended sauce over the beef, add rosemary and beef broth.
- 14Simmer until the beef is tender.
- 15Shred the beef using your hands.
- 16Remove the beef from the pot and shred it, then return the shredded beef to the sauce.
- 17Finely dice a white onion and chop cilantro.
- 18Open the package of Oaxaca cheese and tear it into small pieces.
- 19Dip the corn tortillas in the birria sauce.
- 20Fry the dipped tortillas in a pan.
- 21Add cheese to the tortillas, then add the shredded beef.
- 22Top with diced onion and cilantro.
- 23Fold the tortillas in half and cook until crispy.
- 24Serve with the remaining birria sauce for dipping.
Ingredients
- 3 lbs beef chuck roast
- to taste salt
- to taste pepper
- 1 tbsp oil
- 3 arbol chilies
- 2 ancho chiles
- 3 guajillo chillie
- 5 garlic cloves
- 1 large white onion
- 2 roma tomatoes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp smoked paprika
- 0.5 tsp ground cloves
- 1 bay leaves
- 2 tbsp tomato paste
- 1 stick cinnamon
- 2 tbsp white vinegar
- 2 tbsp apple cider vinegar
- to taste salt
- 4 cups beef broth
- corn tortillas
- chopped white onion
- fresh cilantro
- shredded Oaxaca cheese
- shredded mozzarella cheese
- lime wedges
- reserved birria consommé
Equipment
knifescissorsclear glass potblenderfrying pancast iron panspatulameasuring glasstongs