Birria Tacos (Print Version)
# Ingredients:
→ Meat
01 -
2 pounds boneless chuck roast
02 -
1 pound oxtail or bone-in short ribs
03 -
1 teaspoon neutral oil (avocado or vegetable oil)
04 -
Kosher salt, to taste
→ Chile Sauce
05 -
7 ancho chiles, stems and seeds removed
06 -
7 guajillo chiles, stems and seeds removed
07 -
3 chiles de arbol, stems and seeds removed
08 -
1 white onion, peeled and halved
09 -
6 garlic cloves, peeled
10 -
4 roma tomatoes
11 -
1 tablespoon black peppercorns
12 -
1 teaspoon dried Mexican oregano
13 -
1 teaspoon cumin seeds
14 -
1 teaspoon coriander seeds
15 -
1/4 teaspoon ground cloves
16 -
1/2 Mexican cinnamon stick
17 -
3 bay leaves
18 -
1 teaspoon apple cider vinegar
19 -
3 cups beef broth or water, divided
→ Taco Assembly
20 -
1/4 cup fresh cilantro, minced
21 -
1/4 white onion, minced
22 -
Juice from 1 lime
23 -
Kosher salt, to taste
24 -
Corn tortillas
25 -
3 ounces Oaxacan cheese or mozzarella, shredded
# Instructions:
01 -
Allow meat to come to room temperature for about 30 minutes. Season liberally on all sides with kosher salt. Heat a large Dutch oven over medium-high heat and add the neutral oil. Once hot, sear the meat in batches until deeply browned on all sides. Transfer seared meat to a bowl.
02 -
In a medium pot, add the dried chiles, halved onion, garlic, tomatoes, peppercorns, oregano, cumin seeds, coriander seeds, cloves, cinnamon stick, and bay leaves. Add enough cold water to cover everything. Bring to a simmer over medium heat and cook gently for about 15 minutes.
03 -
Strain the simmered ingredients, reserving the solids (including whole spices). Transfer solids to a blender. Add apple cider vinegar and 1 cup of beef broth or water. Blend until very smooth, about 2 minutes. Season with salt to taste (approximately 1 tablespoon of kosher salt). For a smoother sauce, strain the blended mixture to remove any large particles if desired.
04 -
Preheat oven to 300°F (150°C). Return the seared meat to the Dutch oven and pour the sauce over it. Add the remaining 2 cups of broth or water to the blender, swirl to collect any remaining sauce, and pour into the pot. Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Braise for about 3 hours, until the meat is fork-tender.
05 -
While the meat is braising, combine the minced cilantro, minced white onion, lime juice, and salt in a small bowl. Mix well and refrigerate until ready to serve.
06 -
Once tender, remove the meat from the sauce and shred using two forks. Skim excess fat from the top of the consommé and reserve it for frying the tacos. Ladle some of the consommé into a serving bowl and add a handful of chopped cilantro.
07 -
Heat a non-stick skillet over medium heat. Dip a corn tortilla into the fat on top of the consommé, then place it in the hot skillet. Fry for about 30 seconds, then flip. Add some shredded meat and Oaxacan cheese to one half of the tortilla. Fold the tortilla over to create a half-moon shape and continue cooking until crispy on both sides, about 1 minute per side.
08 -
Transfer the finished tacos to serving plates. Serve immediately with the cilantro-onion mixture, lime wedges, and small bowls of the hot consommé for dipping.
# Notes:
01 -
For traditional birria, you can substitute goat or lamb in place of beef.
02 -
If not using Mexican cinnamon, remove and discard it after boiling with the chiles as regular cinnamon is too hard to blend properly.
03 -
This dish actually improves when made ahead, making it perfect for entertaining. The fat will solidify on top when refrigerated, which is ideal for frying the tortillas.