Crispy Beef Birria Tacos
These Crispy Beef Birria Tacos are a must have. The perfect combination of juicy, crunchy, savory and utterly delicious.
Servings: 18 Tacos
Calories: 299kcal
Equipment
- Dutch Oven or Large Heavy Bottom Pot
- Blender or Immersion Blender
- Cheesecloth
- Kitchen Twine
Ingredients
Birria
- 5-6 lb. Boneless Beef Chuck Roast
- 2-3 Tablespoons Neutral Oil
- 1 Tablespoon Black Peppercorns Toasted
- 1 Tablespoon Whole Coriander Toasted
- 1 Teaspoon Cumin Seeds Toasted
- 1 Cinnamon Stick Toasted
- 1 Tablespoon Dried Mexican Oregano (Regular oregano can be used as a substitute)
- 5-6 Bay Leaves
- 1 Large Onion Finely Diced
- 6 Cloves Garlic Thinly Sliced
- 1 Tablespoon Tomato Paste
- 5 Dried Guajillo Chilies
- 5 Dried Ancho Chilies
- 1 Dried Chipotle Pepper
- 2 Dried Chile De Arbol
- 2 Quarts Beef Stock
- 3 Tablespoons Apple Cider Vinegar
Tacos
- Taco Sized Corn Tortillas
- Oaxaca Cheese Pulled into bite sized pieces or shredded (Substitute Monterrey Jack)
Garnishes
- Sweet Onion Finely Minced
- Cilantro Finely Minced
- Lime Wedges
- Reserved Braising Liquid/Consommé
Instructions
Beef Birria
- Cut chuck roast into 2 to 3-inch cubes and season generously with kosher salt.
- Heat a large Dutch oven or a large heavy bottom pot over medium high heat.
- Add oil until shimmering, then add the beef in batches and sear on all sides, approximately 10 to 15-minutes per batch.
- While the meat is searing, heat a small sauce pan over medium-high heat and add the black peppercorns, coriander seeds, cumin seeds, and cinnamon stick. Toast for 1 to 2-minutes until fragrant, but not burnt. Remove from heat and allow to cool.
- Add the toasted seasonings, oregano and bay leaves to the center of a large piece of cheesecloth. Bring the edges together to form a small "packet" and tie together with kitchen twine. Reserve for later.
- Remove the meat from the pot, reserving any juices that collect in the bottom.
- Add the minced onion to the Dutch oven and sauté until soft and beginning to turn translucent, approximately 5 to 8-minutes.
- Add the garlic and sauté until fragrant, 30-seconds to 1-minute.
- Add the tomato paste, continually stirring and cooking until it begins to stick to the bottom of the pan, approximately 3 to 5-minutes.
- Add the dried peppers and sauté for an additional 2 to 3-minutes.
- Add the beef stock and apple cider vinegar and deglaze the pan, scraping the bottom with a wooden spoon.
- Return the meat and the reserved drippings to the pot. Bring to a simmer and braise for 1-hour, partially covered.
- After 1-hour, remove the chilies from the pot and place into a blender with a little bit of the braising liquid. Blend on high speed until smooth, 1 to 2-minutes.
- Add the blended chili sauce back to the pot, and simmer for an additional 1 ½ to 2-hours.
- Remove the beef from the pot and shred the beef into bite sized pieces with two forks or tongs, adding several splashes of the braising liquid.
- Season both the broth and the meat to taste with kosher salt and pepper.
Taco Assembly and Cooking
- Preheat a cast iron pan or skillet over medium high heat.
- Dunk a corn tortilla in the braising liquid to coat in the layer of fat that has risen to the top.
- Add the tortilla to the warm skillet. Place a portion of shredded beef and some cheese on top of the tortilla.
- Gently fold into a taco and continue to cook until crispy, about 3 to 4-minutes per side.
- Repeat with as many tortillas/tacos that will fit in the pan.
- Remove the tacos from the pan and garnish with a sprinkle of kosher salt, lime juice, and minced cilantro.
- Ladle a spoonful of the braising liquid/consommé into a small bowl and top with cilantro and minced onion. Serve on the side with the tacos.
Nutrition
Calories: 299kcal | Carbohydrates: 11g | Protein: 28g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 328mg | Potassium: 855mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2889IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 4mg
