BEEF BIRRIA TACOS RECIPE
Whether you're hosting a Mexican-themed dinner party or simply looking to try something new and delicious, this Beef Birria Tacos recipe is a must-try. The flavors and aromas will transport you to the streets of Mexico, and the satisfaction of enjoying a homemade, authentic dish will be truly rewarding.The result is a plate of delicious Beef Birria Tacos that are bursting with flavor. The tender beef, infused with the rich and aromatic broth, pairs perfectly with the fresh and vibrant toppings. Each bite is a delightful combination of textures and tastes that will leave you craving for more.So, gather your ingredients, roll up your sleeves, and get ready to indulge in the tantalizing flavors of Beef Birria Tacos. Your taste buds will thank you!
Equipment
- Pressure Cooker
- Deep Pot
Ingredients
- 4-6 chile guajillos
- 2 chile de arbol
- 4 lbs chuck roast cut-up into chunks
- 5 cloves of garlic
- 1 large white or red onion
- 2 Tbsp tomato paste
- 1 Tbsp whole coriander seeds
- 1 Tbsp black peppercorns
- 1 tsp cloves
- 4 bay leaves
- 1 cinnamon stick
- salt to taste
- 6 cups of rich beef broth
- 1/3 cup vegetable oil
- Oaxaca cheese
- corn tortillas
- fresh coriander
- dry/fresh oregano
Instructions
- Deseed and rinse all your chiles and set aside.
- Rinse your beef cuts, pat them completely dry, and salt them lightly.
- Heat up the oil in a large, deep pot, sear each of the beef cuts on high heat for 1-2 mins on each side till they turn slightly brown and shiny, then take them out and set aside.
- In the hot oil, toss in your chopped onion and garlic, fry for 2 minutes till fragrant and slightly brown.
- Go in with the tomato paste and fry for 2-3 minutes till it turns bright red.
- While the paste is frying, wrap the coriander seeds, peppercorns, cloves, bay leaves, and cinnamon in cheesecloth or any clean penetrative cloth (may be best to tie in a knot so it does not fall apart during cooking).
- Pour in the beef broth, and mix until well combined before adding in all your seared beef cuts, chiles, knotted spices, and some salt, let this cook for 2 hours.
- Take out the chiles and transfer them into a blender, add in the fresh or dry oregano leaves with a bit of the sauce, and blend together till smooth.
- Pour the blended mix back into the large pot of cooking beef, combine, and keep cooking for another 1-2 hours.
- At this point, the beef should be very tender and be falling off the bone essentially. If not so, leave to cook for longer. Take out the beef cuts into a bowl, and use your clean hands or 2 forks to shred the beef.
- Adjust the seasoning in the consomé if needed, then scoop some of it into a ramekin, add in freshly chopped onion and cilantro (a squeeze of lemon can be added here).
- Heat up a cast iron skillet, dunk the corn tortilla into the consomé and straight onto the heated cast iron skillet. Top with cheese and the shredded beef, let the cheese melt for 1 min before folding and flipping to toast lightly on the other side.
- Enjoy by dunking each taco in the garnished consomé before biting in.
Video
Notes
-
- You might be tempted to sear a bunch of beef cuts all at once, but overcrowding the pot when searing does the opposite. It introduces moisture and gets your meat cooking instead of browning in a sear.
- The cooking time here is because I used a Dutch oven pot, you might be able to drastically cut down the cooking time by using a pressure cooker as an option.