Description
Authentic Birria Tacos feature tender, slow-cooked beef chuck roast stewed in a rich, smoky consomme made from a blend of dried chilies, spices, and tomatoes. Served on warm corn tortillas with melted Oaxaca cheese, fresh cilantro, minced onions, and a squeeze of lime, these tacos offer a deliciously layered flavor experience perfect for a comforting meal.
Ingredients
Scale
Birria de Rez
- 2 lb beef chuck roast, cut into chunks
- 1 tbsp grapeseed oil
- 7 dried ancho chilies, trimmed and de-seeded
- 5 dried guajillo chilies, trimmed and de-seeded
- 4 dried chilies de arbol, trimmed and de-seeded
- 1 onion, peeled and halved
- 6 garlic cloves
- 4 tomatoes on the vine
- 1 tbsp black peppercorns
- 1/2 cinnamon stick
- 1 tbsp Mexican oregano
- 4 cups beef stock
- 2 tbsp Bayou City Garlic Pepper
- Salt and pepper to taste
Tacos
- Cilantro for garnish
- Minced onion for topping
- Lime wedges for topping
- Corn tortillas
- Oaxaca cheese or your favorite cheese
Instructions
- Prepare the chili sauce: Toast the dried ancho, guajillo, and arbol chilies in a dry pan for 1-2 minutes until fragrant. Soak them in hot water for about 15 minutes to soften.
- Blend the sauce ingredients: In a blender, combine the soaked chilies (drained), onion halves, garlic cloves, tomatoes, black peppercorns, cinnamon stick, Mexican oregano, and a splash of beef stock. Blend until you achieve a smooth, rich sauce.
- Sear the beef: Heat grapeseed oil in a large pot or heavy-bottomed Dutch oven over medium-high heat. Season the beef chuck roast chunks with salt, pepper, and Bayou City Garlic Pepper. Sear the beef on all sides until nicely browned, about 3-4 minutes per side.
- Simmer the birria: Pour the blended chili sauce and the remaining beef stock over the seared beef in the pot. Stir to combine and bring to a gentle boil. Reduce heat to low, cover, and simmer for 3 to 4 hours until the beef is extremely tender and shreds easily.
- Prepare the tacos: Once the beef is cooked, shred it using two forks. Warm the corn tortillas on a skillet or griddle. Place some shredded beef on each tortilla, top with Oaxaca cheese, and cook until the cheese melts and the tortilla edges are slightly crisp.
- Serve: Garnish the tacos with minced onion, fresh cilantro, and a squeeze of lime. Serve the consomme on the side for dipping.
Notes
- Soaking the chilies properly ensures a smooth and flavorful sauce without bitterness.
- For extra smoky flavor, you can char the tomatoes and onion slightly before blending.
- If you prefer a spicier birria, leave some seeds in the chilies or add extra arbol chilies.
- Leftover birria and consomme can be refrigerated for up to 3 days or frozen for longer storage.
- Use grapeseed oil or another neutral oil with a high smoke point for searing.
Keywords: Birria Tacos, Mexican Beef Tacos, Slow Cooked Beef, Spicy Mexican Stew, Consomme, Oaxaca Cheese Tacos