Birria Tacos

600 mins
Serves 1
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Directions

  1. 1Add 6 or 7 ancho chilies, 6 or 7 Guajillo chilies and 6 or 7 Arbol chilies in a hot skillet with a little bit of oil.
  2. 2Add 6 or 7 ancho chilies, 6 or 7 Guajillo chilies and 6 or 7 Arbol chilies in a hot skillet with a little bit of oil.
  3. 3Add 6 or 7 ancho chilies, 6 or 7 Guajillo chilies and 6 or 7 Arbol chilies in a hot skillet with a little bit of oil.
  4. 4Once the chilies start softening and smelling fragrant, add one onion, two large jalape os, and about 12 cloves of garlic.
  5. 5Once the chilies start softening and smelling fragrant, add one onion, two large jalape os, and about 12 cloves of garlic.
  6. 6Once the chilies start softening and smelling fragrant, add one onion, two large jalape os, and about 12 cloves of garlic.
  7. 7Add half a teaspoon of cinnamon, half a teaspoon of cloves, a tablespoon of Sazon, a tablespoon of garlic powder, a tablespoon of peppercorns and a tablespoon of whole oregano.
  8. 8Add half a teaspoon of cinnamon, half a teaspoon of cloves, a tablespoon of Sazon, a tablespoon of garlic powder, a tablespoon of peppercorns and a tablespoon of whole oregano.
  9. 9Add half a teaspoon of cinnamon, half a teaspoon of cloves, a tablespoon of Sazon, a tablespoon of garlic powder, a tablespoon of peppercorns and a tablespoon of whole oregano.
  10. 10Cook this until everything has good color on it.
  11. 11Cook this until everything has good color on it.
  12. 12Cook this until everything has good color on it.
  13. 13Add 4 fresh tomatoes.
  14. 14Add 4 fresh tomatoes.
  15. 15Add 4 fresh tomatoes.
  16. 16Remove everything from the pan and add into a food processor.
  17. 17Remove everything from the pan and add into a food processor.
  18. 18Remove everything from the pan and add into a food processor.
  19. 19Let it cool down some.
  20. 20Let it cool down some.
  21. 21Let it cool down some.
  22. 22Put the lid on and pur e the mixture.
  23. 23Put the lid on and pur e the mixture.
  24. 24Put the lid on and pur e the mixture.
  25. 25In the same skillet, add the oxtails and a 3 and a half pound beef chuck roast and sear it.
  26. 26In the same skillet, add the oxtails and a 3 and a half pound beef chuck roast and sear it.
  27. 27In the same skillet, add the oxtails and a 3 and a half pound beef chuck roast and sear it.
  28. 28When you get a sear about like that, it goes into the crock pot, right along with the oxtails.
  29. 29When you get a sear about like that, it goes into the crock pot, right along with the oxtails.
  30. 30When you get a sear about like that, it goes into the crock pot, right along with the oxtails.
  31. 31Strain the pur e into the crockpot with the meat.
  32. 32Strain the pur e into the crockpot with the meat.
  33. 33Strain the pur e into the crockpot with the meat.
  34. 34Put the lid on and cook on low for 8 to 10 hours.
  35. 35Put the lid on and cook on low for 8 to 10 hours.
  36. 36Put the lid on and cook on low for 8 to 10 hours.
  37. 37Take corn tortillas and dip them down into the oil from the crockpot.
  38. 38Take corn tortillas and dip them down into the oil from the crockpot.
  39. 39Take corn tortillas and dip them down into the oil from the crockpot.
  40. 40Place the dipped tortilla onto a skillet or griddle.
  41. 41Place the dipped tortilla onto a skillet or griddle.
  42. 42Place the dipped tortilla onto a skillet or griddle.
  43. 43Add shredded meat, chopped red onion, cilantro, and cheese on one half of the tortilla.
  44. 44Add shredded meat, chopped red onion, cilantro, and cheese on one half of the tortilla.
  45. 45Add shredded meat, chopped red onion, cilantro, and cheese on one half of the tortilla.
  46. 46Fold it over to fry until golden brown and crispy.
  47. 47Fold it over to fry until golden brown and crispy.
  48. 48Fold it over to fry until golden brown and crispy.

Ingredients

  • 6 each Ancho chilies
  • 6 each Ancho chilies
  • 6 each Ancho chilies
  • 7 each Guajillo chilies
  • 7 each Guajillo chilies
  • 7 each Guajillo chilies
  • 7 each Arbol chilies
  • 7 each Arbol chilies
  • 7 each Arbol chilies
  • 1 whole Onion
  • 1 whole Onion
  • 1 whole Onion
  • 2 large Jalape o
  • 2 large Jalape o
  • 2 large Jalape o
  • 12 cloves Garlic
  • 12 cloves Garlic
  • 12 cloves Garlic
  • 0.5 teaspoon Cinnamon
  • 0.5 teaspoon Cinnamon
  • 0.5 teaspoon Cinnamon
  • 0.5 teaspoon Cloves
  • 0.5 teaspoon Cloves
  • 0.5 teaspoon Cloves
  • 1 tablespoon Sazon
  • 1 tablespoon Sazon
  • 1 tablespoon Sazon
  • 1 tablespoon Garlic powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Peppercorns
  • 1 tablespoon Peppercorns
  • 1 tablespoon Peppercorns
  • 1 tablespoon Whole oregano
  • 1 tablespoon Whole oregano
  • 1 tablespoon Whole oregano
  • 4 fresh Tomatoes
  • 4 fresh Tomatoes
  • 4 fresh Tomatoes
  • cuts Oxtails
  • cuts Oxtails
  • cuts Oxtails
  • 3.5 pound Beef chuck roast
  • 3.5 pound Beef chuck roast
  • 3.5 pound Beef chuck roast
  • package Corn tortillas
  • package Corn tortillas
  • package Corn tortillas
  • chopped Red onion
  • chopped Red onion
  • chopped Red onion
  • chopped Cilantro
  • chopped Cilantro
  • chopped Cilantro
  • shredded Cheese
  • shredded Cheese
  • shredded Cheese

Equipment

Hot skilletFood processorCrock potTongsSpatula

Tips

  • Make sure to strain the pur e for a smoother sauce. Cook on low for 8-10 hours to make sure the meat is tender enough to shred. Dip corn tortillas in the oil from the crock pot before frying for extra flavor and crispiness.
  • The video mentions to put the slow cooker on low for 8 to 10 hours so the meet can be shredded. The video also shows the amount of each ingredient which is very helpful to recreate the recipe.