Birria Tacos

240 mins
Serves 1
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Directions

  1. 1Cut the chuck roast into smaller cubes.
  2. 2Cut the chuck roast into smaller cubes.
  3. 3Cut the chuck roast into smaller cubes.
  4. 4Heavily salt and pepper the chuck roast cubes.
  5. 5Heavily salt and pepper the chuck roast cubes.
  6. 6Heavily salt and pepper the chuck roast cubes.
  7. 7Add high smoke point oil to a pot over medium-high heat.
  8. 8Add high smoke point oil to a pot over medium-high heat.
  9. 9Add high smoke point oil to a pot over medium-high heat.
  10. 10Sear all of the chuck roast in batches for 2 to 3 minutes per side.
  11. 11Sear all of the chuck roast in batches for 2 to 3 minutes per side.
  12. 12Sear all of the chuck roast in batches for 2 to 3 minutes per side.
  13. 13Remove the seared chuck roast from the pot and set aside.
  14. 14Remove the seared chuck roast from the pot and set aside.
  15. 15Remove the seared chuck roast from the pot and set aside.
  16. 16Cut up one onion, three roma tomatoes, and eight cloves of garlic.
  17. 17Cut up one onion, three roma tomatoes, and eight cloves of garlic.
  18. 18Cut up one onion, three roma tomatoes, and eight cloves of garlic.
  19. 19Slice the stems off the dried Mexican chilies (10 guajillo, 5 ancho, and 4 arbol), open them up, and dump out all the seeds.
  20. 20Slice the stems off the dried Mexican chilies (10 guajillo, 5 ancho, and 4 arbol), open them up, and dump out all the seeds.
  21. 21Slice the stems off the dried Mexican chilies (10 guajillo, 5 ancho, and 4 arbol), open them up, and dump out all the seeds.
  22. 22In the same pot, add all the vegetables, dried chilies, three bay leaves, and half a Mexican cinnamon stick.
  23. 23In the same pot, add all the vegetables, dried chilies, three bay leaves, and half a Mexican cinnamon stick.
  24. 24In the same pot, add all the vegetables, dried chilies, three bay leaves, and half a Mexican cinnamon stick.
  25. 25Add enough water to cover the ingredients, bring to a boil, and let it go for about 10 minutes until everything is soft.
  26. 26Add enough water to cover the ingredients, bring to a boil, and let it go for about 10 minutes until everything is soft.
  27. 27Add enough water to cover the ingredients, bring to a boil, and let it go for about 10 minutes until everything is soft.
  28. 28Remove everything except the bay leaves and put it into a blender.
  29. 29Remove everything except the bay leaves and put it into a blender.
  30. 30Remove everything except the bay leaves and put it into a blender.
  31. 31Add one cup of the broth from the pot to the blender.
  32. 32Add one cup of the broth from the pot to the blender.
  33. 33Add one cup of the broth from the pot to the blender.
  34. 34Add two cups of beef broth and about a fourth cup of white vinegar to the blender.
  35. 35Add two cups of beef broth and about a fourth cup of white vinegar to the blender.
  36. 36Add two cups of beef broth and about a fourth cup of white vinegar to the blender.
  37. 37Blend the mixture until smooth.
  38. 38Blend the mixture until smooth.
  39. 39Blend the mixture until smooth.
  40. 40Add all the beef back into the pot.
  41. 41Add all the beef back into the pot.
  42. 42Add all the beef back into the pot.
  43. 43Strain the blended veggie smoothie into the pot with the beef, pressing with a spoon to get all the liquid out.
  44. 44Strain the blended veggie smoothie into the pot with the beef, pressing with a spoon to get all the liquid out.
  45. 45Strain the blended veggie smoothie into the pot with the beef, pressing with a spoon to get all the liquid out.
  46. 46Add the seasoning blend to the pot.
  47. 47Add the seasoning blend to the pot.
  48. 48Add the seasoning blend to the pot.
  49. 49Bring the mixture to a boil, then turn the heat down to low.
  50. 50Bring the mixture to a boil, then turn the heat down to low.
  51. 51Bring the mixture to a boil, then turn the heat down to low.
  52. 52Let it simmer covered for about 3 and a half to 4 hours.
  53. 53Let it simmer covered for about 3 and a half to 4 hours.
  54. 54Let it simmer covered for about 3 and a half to 4 hours.
  55. 55Shred the fall-apart tender meat with your hands.
  56. 56Shred the fall-apart tender meat with your hands.
  57. 57Shred the fall-apart tender meat with your hands.
  58. 58Add the shredded meat back into the broth and let it sit for a couple of minutes to soak in the flavor.
  59. 59Add the shredded meat back into the broth and let it sit for a couple of minutes to soak in the flavor.
  60. 60Add the shredded meat back into the broth and let it sit for a couple of minutes to soak in the flavor.
  61. 61Dip corn tortillas in the top of the broth.
  62. 62Dip corn tortillas in the top of the broth.
  63. 63Dip corn tortillas in the top of the broth.
  64. 64Place the dipped tortillas in a pan, add cheese, birria, chopped onions, and cilantro.
  65. 65Place the dipped tortillas in a pan, add cheese, birria, chopped onions, and cilantro.
  66. 66Place the dipped tortillas in a pan, add cheese, birria, chopped onions, and cilantro.
  67. 67Pan fry the birria tacos until they are nice and crispy.
  68. 68Pan fry the birria tacos until they are nice and crispy.
  69. 69Pan fry the birria tacos until they are nice and crispy.
  70. 70Serve with some consommé on the side.
  71. 71Serve with some consommé on the side.
  72. 72Serve with some consommé on the side.

Ingredients

  • 4 lbs chuck roast
  • 4 lbs chuck roast
  • 4 lbs chuck roast
  • high smoke point oil
  • high smoke point oil
  • high smoke point oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 3 roma tomatoes
  • 3 roma tomatoes
  • 3 roma tomatoes
  • 8 cloves of garlic
  • 8 cloves of garlic
  • 8 cloves of garlic
  • 10 guajillo chilies
  • 10 guajillo chilies
  • 10 guajillo chilies
  • 5 ancho chilies
  • 5 ancho chilies
  • 5 ancho chilies
  • 4 arbol chilies
  • 4 arbol chilies
  • 4 arbol chilies
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 0.5 Mexican cinnamon stick
  • 0.5 Mexican cinnamon stick
  • 0.5 Mexican cinnamon stick
  • 1 cup broth
  • 1 cup broth
  • 1 cup broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 0.25 cup white vinegar
  • 0.25 cup white vinegar
  • 0.25 cup white vinegar
  • seasoning blend
  • seasoning blend
  • seasoning blend
  • corn tortillas
  • corn tortillas
  • corn tortillas
  • Oaxaca cheese
  • Oaxaca cheese
  • Oaxaca cheese
  • mozzarella
  • mozzarella
  • mozzarella
  • chopped onions
  • chopped onions
  • chopped onions
  • cilantro
  • cilantro
  • cilantro

Equipment

potblenderspoonpan

Tips

  • Getting a nice sear on the outside of the meat will give it a lot of flavor and leave brown bits in the pot.
  • Use Oaxaca cheese for this, but mozzarella is a close substitute.
  • Serve with some consommé on the side.
Birria Tacos | Clip Recipe