Birria Tacos

136 mins
Serves 1
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Directions

  1. 1Add six deseeded New Mexico chilies, two pasilla chilies, four chile de arbol, one halved tomato, and a quarter piece of onion to a saucepan.
  2. 2Add six deseeded New Mexico chilies, two pasilla chilies, four chile de arbol, one halved tomato, and a quarter piece of onion to a saucepan.
  3. 3Add six deseeded New Mexico chilies, two pasilla chilies, four chile de arbol, one halved tomato, and a quarter piece of onion to a saucepan.
  4. 4Cover the ingredients with water and boil for 8 minutes or until they soften.
  5. 5Cover the ingredients with water and boil for 8 minutes or until they soften.
  6. 6Cover the ingredients with water and boil for 8 minutes or until they soften.
  7. 7Once softened, transfer the ingredients to a blender.
  8. 8Once softened, transfer the ingredients to a blender.
  9. 9Once softened, transfer the ingredients to a blender.
  10. 10Add 1 cup of the chili water, four garlic cloves, and four whole cloves to the blender.
  11. 11Add 1 cup of the chili water, four garlic cloves, and four whole cloves to the blender.
  12. 12Add 1 cup of the chili water, four garlic cloves, and four whole cloves to the blender.
  13. 13Season with black pepper, ground cumin, oregano, and salt, then blend until smooth.
  14. 14Season with black pepper, ground cumin, oregano, and salt, then blend until smooth.
  15. 15Season with black pepper, ground cumin, oregano, and salt, then blend until smooth.
  16. 16Set the blended sauce aside.
  17. 17Set the blended sauce aside.
  18. 18Set the blended sauce aside.
  19. 19Pat dry 2 1/2 lbs of chuck roast cut into chunks.
  20. 20Pat dry 2 1/2 lbs of chuck roast cut into chunks.
  21. 21Pat dry 2 1/2 lbs of chuck roast cut into chunks.
  22. 22Season all sides of the chuck roast with black pepper and salt.
  23. 23Season all sides of the chuck roast with black pepper and salt.
  24. 24Season all sides of the chuck roast with black pepper and salt.
  25. 25Heat 2 tablespoons of oil in a Dutch oven or pot.
  26. 26Heat 2 tablespoons of oil in a Dutch oven or pot.
  27. 27Heat 2 tablespoons of oil in a Dutch oven or pot.
  28. 28Add the chuck roast to the heated oil and sear for 2 to 3 minutes on each side.
  29. 29Add the chuck roast to the heated oil and sear for 2 to 3 minutes on each side.
  30. 30Add the chuck roast to the heated oil and sear for 2 to 3 minutes on each side.
  31. 31After searing, strain the prepared sauce into the pot.
  32. 32After searing, strain the prepared sauce into the pot.
  33. 33After searing, strain the prepared sauce into the pot.
  34. 34Fill the blender with about 4 cups of water or enough to cover the meat, and strain that into the pot as well.
  35. 35Fill the blender with about 4 cups of water or enough to cover the meat, and strain that into the pot as well.
  36. 36Fill the blender with about 4 cups of water or enough to cover the meat, and strain that into the pot as well.
  37. 37Add half of an onion, six garlic cloves, one cinnamon stick, and three bay leaves to the pot.
  38. 38Add half of an onion, six garlic cloves, one cinnamon stick, and three bay leaves to the pot.
  39. 39Add half of an onion, six garlic cloves, one cinnamon stick, and three bay leaves to the pot.
  40. 40Ensure everything is covered in the sauce.
  41. 41Ensure everything is covered in the sauce.
  42. 42Ensure everything is covered in the sauce.
  43. 43Increase the heat to bring the pot to a boil.
  44. 44Increase the heat to bring the pot to a boil.
  45. 45Increase the heat to bring the pot to a boil.
  46. 46Once boiling, cover the pot with a lid, lower the heat to medium-low, and simmer for 2 hours or until the beef is tender.
  47. 47Once boiling, cover the pot with a lid, lower the heat to medium-low, and simmer for 2 hours or until the beef is tender.
  48. 48Once boiling, cover the pot with a lid, lower the heat to medium-low, and simmer for 2 hours or until the beef is tender.
  49. 49Once the meat is tender, remove it from the pot, shred it, and add it back in.
  50. 50Once the meat is tender, remove it from the pot, shred it, and add it back in.
  51. 51Once the meat is tender, remove it from the pot, shred it, and add it back in.
  52. 52Drizzle a light layer of oil on a griddle or large pan over medium-high heat and allow it to heat up.
  53. 53Drizzle a light layer of oil on a griddle or large pan over medium-high heat and allow it to heat up.
  54. 54Drizzle a light layer of oil on a griddle or large pan over medium-high heat and allow it to heat up.
  55. 55Dip a corn tortilla into the broth and lay it down on the griddle.
  56. 56Dip a corn tortilla into the broth and lay it down on the griddle.
  57. 57Dip a corn tortilla into the broth and lay it down on the griddle.
  58. 58Top the tortilla with Oaxaca cheese, some of the shredded meat, chopped cilantro, and onion.
  59. 59Top the tortilla with Oaxaca cheese, some of the shredded meat, chopped cilantro, and onion.
  60. 60Top the tortilla with Oaxaca cheese, some of the shredded meat, chopped cilantro, and onion.
  61. 61Fold the tacos over and cook for 2 to 3 minutes on each side or until crispy.
  62. 62Fold the tacos over and cook for 2 to 3 minutes on each side or until crispy.
  63. 63Fold the tacos over and cook for 2 to 3 minutes on each side or until crispy.

Ingredients

  • 6 New Mexico chilies deseeded
  • 6 New Mexico chilies deseeded
  • 6 New Mexico chilies deseeded
  • 2 pasilla chilies
  • 2 pasilla chilies
  • 2 pasilla chilies
  • 4 chile de arbol
  • 4 chile de arbol
  • 4 chile de arbol
  • 1 tomato halved
  • 1 tomato halved
  • 1 tomato halved
  • 0.25 piece onion
  • 0.25 piece onion
  • 0.25 piece onion
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 whole cloves
  • 4 whole cloves
  • 4 whole cloves
  • black pepper
  • black pepper
  • black pepper
  • ground cumin
  • ground cumin
  • ground cumin
  • oregano
  • oregano
  • oregano
  • salt
  • salt
  • salt
  • 2.5 lbs chuck roast cut into chunks
  • 2.5 lbs chuck roast cut into chunks
  • 2.5 lbs chuck roast cut into chunks
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • corn tortilla
  • corn tortilla
  • corn tortilla
  • Oaxaca cheese
  • Oaxaca cheese
  • Oaxaca cheese
  • chopped cilantro
  • chopped cilantro
  • chopped cilantro
  • chopped onion
  • chopped onion
  • chopped onion

Equipment

saucepanblenderDutch ovenpotgriddlelarge pan