Birria Tacos with Chile Beef (Print-Friendly Version)
Juicy beef braised with chiles, layered in crisp tortillas, topped with onion, cheese, and fresh cilantro.
# Ingredients List:
→ Birria de Res
01 -
900 g beef chuck roast, cut into chunks
02 -
1 tablespoon grapeseed oil
→ Consommé
03 -
7 dried ancho chilies, trimmed and de-seeded
04 -
5 dried guajillo chilies, trimmed and de-seeded
05 -
4 dried chile de árbol, trimmed and de-seeded
06 -
1 onion, peeled and halved
07 -
6 garlic cloves
08 -
4 tomatoes on the vine
09 -
1 tablespoon black peppercorns
10 -
0.5 cinnamon stick
11 -
1 tablespoon Mexican oregano
12 -
950 ml beef stock
13 -
2 tablespoons Bayou City Garlic Pepper
14 -
salt and black pepper, to taste
→ Tacos
15 -
fresh cilantro, chopped, for garnish
16 -
onion, minced, for topping
17 -
lime, cut into wedges, for serving
18 -
corn tortillas
19 -
Oaxaca cheese or preferred melting cheese, shredded
# How to Make It:
01 -
Combine dried chilies, halved onion, garlic, tomatoes, black peppercorns, cinnamon stick, and oregano in a medium pot. Cover with cold water. Bring to a gentle simmer over medium heat and cook for approximately 20 minutes.
02 -
Drain the solids and transfer them to a blender. Add approximately 240 ml beef stock and process until completely smooth, about 2 minutes. Season with salt and Bayou City Garlic Pepper to taste.
03 -
Allow beef to reach room temperature and cut into uniform chunks. Season generously with salt on all sides.
04 -
Heat grapeseed oil in a Dutch oven over medium-high heat. Sear the beef in batches until well browned on all sides.
05 -
Preheat oven to 150°C. Return beef to the pot. Pour blended chili sauce over the meat. Add 475 ml beef stock or water. Swirl extra liquid in blender to collect remaining sauce and add to the pot. Bring to a simmer, then cover and transfer to oven. Braise for 3 hours, until meat is fork-tender.
06 -
Remove the beef from the sauce and shred using two forks. Moisten with some braising broth.
07 -
Ladle some consommé into a serving bowl and add a handful of diced onion and chopped cilantro.
08 -
Dip each corn tortilla in the consommé. Place in a non-stick skillet over medium heat. Fry for about 30 seconds, flip, then add shredded beef and cheese. Fold and cook each side for about 1 minute until crispy and the cheese is melted.
09 -
Transfer tacos to a plate. Garnish with fresh cilantro, chopped onion, and lime wedges. Serve with a bowl of consommé for dipping.
# Extra Tips:
01 -
For optimal flavor, prepare birria a day ahead to allow flavors to deepen.
02 -
Straining the blended chili sauce ensures a smooth, velvety consommé.