Description
Discover the ultimate guide to making delicious birria tacos at home. Learn the secrets to perfectly seasoned meat and flavorful consomé in this mouthwatering recipe.
Ingredients
- 4 dried guajillo peppers (about 20g)
- 4 dried ancho chiles (about 20g)
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes (120ml)
- 1/2 cup organic beef stock (120ml) (You can sub with water)
- 1 tablespoon (15 ml) apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 teaspoon (5 ml) dried thyme
- 1/2 teaspoon (3 ml) cumin
- 1/2 teaspoon (3 ml) ground cinnamon
- 1/2 teaspoon (3 ml) smoked paprika
- 1/2 teaspoon (3 ml) ground allspice
- 3 lbs. organic chuck roast beef, chopped into medium-large chunks (about 1.4kg) (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
- 1 tablespoon (15 ml) Extra virgin olive oil
- 1 teaspoon (5 ml) sea salt
- 1 teaspoon (5 ml) black pepper
- 1 teaspoon (5 ml) garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock (960ml)
- 2 cups water (480ml)
- 12 organic corn tortillas
- shredded Oaxaca cheese
- 1 cup (240 ml) chopped fresh cilantro
- Pico de Gallo (You can make my Fresh Homemade Pico de Gallo recipe)
Instructions
- Detach the stems and seeds from the dried ancho and guajillo chiles, then pour the beef stock into a medium pot and bring it to a boil. Once boiling, add the chiles, turn off the heat, cover, and let them steep for 15-20 minutes.
- When the chiles are softened, transfer them into a powerful blender or food processor with the remaining ingredients and blend until the mixture is smooth and thick. You can incorporate more beef stock or water for your preferred thickness.
- Set your oven to preheat at 350 degrees Fahrenheit.
- In a dutch oven on medium-high heat, pour in the olive oil. Once hot, add the beef chunks, seasoning each side with salt, black pepper, and garlic powder, and sear for 3-4 minutes per side until golden brown. Remove the meat to a plate lined with a paper towel. If necessary, sear the meat in batches.
- In the same pot, add the onions, cooking until they are fragrant and translucent, about 1-2 minutes. Stir in the chili paste and let it cook together for 1-2 minutes. Pour in the beef stock and water, stirring well. Add the seared beef back into the pot, stir, reduce the heat to low, and let it simmer briefly.
- Carefully move the dutch oven into the preheated oven and let it cook and braise slowly for about 2 ½ hours, or until the beef becomes very tender and easily shredded with forks.
- Take the pot out of the oven and shred the meat thoroughly until it has a pulled texture. Ensure there’s enough sauce to serve with the tortillas and for dipping.
- Scoop out 1 cup of the broth from the cooked beef and place it in a small bowl. Add fresh chopped cilantro on top and set this aside for the dipping sauce.
- In a medium non-stick skillet or fry pan over medium heat, add 1 tablespoon of olive oil and use a paper towel to evenly spread it across the base of the skillet.
- Dip the edge of a tortilla into the dipping sauce and lay it in the heated skillet. Fry it briefly, then top with shredded beef, diced onions, chopped parsley, and shredded cheese. Fold the tortilla in half, allowing the cheese to melt and become gooey, then carefully flip it to the other side for a nice char. Once golden on both sides, remove from the skillet and repeat the process for all tacos.
- Serve with the dipping sauce, Pico de Gallo, or any of your favorite accompaniments, and enjoy! Bon Appetit!
Notes
- – For a vegetarian twist, swap the beef with chopped portobello mushrooms or jackfruit for a tasty alternative.
- – Explore using different cheeses like cotija or queso fresco to create unique flavor profiles.
- – Increase the heat by incorporating diced jalapeno or serrano pepper into the chili paste mixture for a spicier kick.