Birria Tacos
Directions
- 1Cut the chuck roast into smaller cubes.
- 2Heavily salt and pepper the chuck roast cubes.
- 3Add high smoke point oil to a pot over medium-high heat.
- 4Sear all of the chuck roast in batches for 2 to 3 minutes per side.
- 5Remove the seared chuck roast from the pot and set aside.
- 6Cut up one onion, three roma tomatoes, and eight cloves of garlic.
- 7Slice the stems off the dried Mexican chilies (10 guajillo, 5 ancho, and 4 arbol), open them up, and dump out all the seeds.
- 8In the same pot, add all the vegetables, dried chilies, three bay leaves, and half a Mexican cinnamon stick.
- 9Add enough water to cover the ingredients, bring to a boil, and let it go for about 10 minutes until everything is soft.
- 10Remove everything except the bay leaves and put it into a blender.
- 11Add one cup of the broth from the pot to the blender.
- 12Add two cups of beef broth and about a fourth cup of white vinegar to the blender.
- 13Blend the mixture until smooth.
- 14Add all the beef back into the pot.
- 15Strain the blended veggie smoothie into the pot with the beef, pressing with a spoon to get all the liquid out.
- 16Add the seasoning blend to the pot.
- 17Bring the mixture to a boil, then turn the heat down to low.
- 18Let it simmer covered for about 3 and a half to 4 hours.
- 19Shred the fall-apart tender meat with your hands.
- 20Add the shredded meat back into the broth and let it sit for a couple of minutes to soak in the flavor.
- 21Dip corn tortillas in the top of the broth.
- 22Place the dipped tortillas in a pan, add cheese, birria, chopped onions, and cilantro.
- 23Pan fry the birria tacos until they are nice and crispy.
- 24Serve with some consommé on the side.
Ingredients
- 4 lbs chuck roast
- high smoke point oil
- 1 onion
- 3 roma tomatoes
- 8 cloves of garlic
- 10 guajillo chilies
- 5 ancho chilies
- 4 arbol chilies
- 3 bay leaves
- 0.5 Mexican cinnamon stick
- 1 cup broth
- 2 cups beef broth
- 0.25 cup white vinegar
- seasoning blend
- corn tortillas
- Oaxaca cheese
- mozzarella
- chopped onions
- 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.
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