Birria Tacos
Birria Tacos
Ingredients
For the Birria
- 3 pounds chuck roast
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 6 dried chile de arbol
- 1 yellow onion, halved
- 4 Roma tomatoes, halved
- 1 head garlic, peeled
- 1 inch fresh ginger, sliced
- 3 bay leaves
- 1 teaspoon cumin seeds
- 1/2 teaspoon whole black peppercorns
- 3 whole cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 cups beef broth
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt, or to taste
- 2 tablespoons vegetable oil
For the Tacos
- 12 corn tortillas
- 1 1/2 cups Oaxaca cheese, shredded (or Monterey Jack)
For Serving
- 1/2 cup fresh cilantro, chopped
- 1/2 cup white onion, diced
- 2 lime, cut into wedges
Instructions
- 1
Preheat your oven to 300°F. Remove the stems and seeds from the dried guajillo and ancho chiles. Place all dried chiles (guajillo, ancho, and chile de arbol) into a medium pot. Cover the chiles with water and bring to a boil over high heat.
⏱️ 10 min
- 2
Once boiling, reduce heat to low and simmer for 5 minutes. Turn off the heat and let the chiles sit in the hot water for 10 minutes to rehydrate.
⏱️ 15 min
- 3
While the chiles are rehydrating, generously season the chuck roast on all sides with 1 1/2 teaspoons of salt. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the meat from the pot and set aside.
⏱️ 15 min
- 4
Add the halved onion and halved Roma tomatoes to the same Dutch oven (add a little more oil if needed). Sauté until slightly charred and softened, about 5-7 minutes. Add the peeled garlic cloves and sliced fresh ginger to the pot and sauté for another 2-3 minutes until fragrant.
⏱️ 10 min
- 5
Carefully transfer the rehydrated chiles (draining most of the water), sautéed onion, tomatoes, garlic, and ginger to a blender. Add the bay leaves, cumin seeds, whole black peppercorns, whole cloves, dried oregano, dried thyme, 3 cups of beef broth, and 1 tablespoon of apple cider vinegar. Blend until a smooth sauce (adobo) is formed.
⏱️ 10 min
- 6
Place a fine-mesh sieve over the Dutch oven. Pour the blended adobo through the sieve into the pot, using a spatula or the back of a spoon to push all the liquid through. Discard any remaining solids in the sieve. Stir in the remaining 1/2 teaspoon of salt.
⏱️ 5 min
- 7
Return the seared chuck roast to the Dutch oven with the strained adobo. Ensure the meat is mostly submerged. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is fork-tender and easily shreds.
⏱️ 210 min•🌡️ 300
- 8
Once the birria is cooked, carefully remove the Dutch oven from the oven. Transfer the tender chuck roast to a cutting board. Using two forks, shred the meat into bite-sized pieces. Skim off some of the fat from the top of the cooking liquid (consomé) in the Dutch oven and reserve it for frying the tortillas.
⏱️ 10 min
- 9
Heat a large griddle or non-stick pan over medium heat. Dip each corn tortilla into the reserved fat from the consomé, ensuring both sides are coated. Place the dipped tortillas on the hot griddle.
⏱️ 5 min
- 10
On one half of each tortilla, sprinkle a generous amount of shredded cheese. Top the cheese with a portion of the shredded birria meat. Once the cheese begins to melt and the tortilla is slightly crispy on the bottom, fold the tortilla in half to form a taco. Press gently with a spatula. Continue cooking until the cheese is fully melted and the tortillas are golden brown and crispy on both sides.
⏱️ 10 min
- 11
Serve the birria tacos immediately with a small bowl of the hot consomé for dipping. Garnish with chopped fresh cilantro, diced white onion, and lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Birria Tacos
For the Birria
- 3 pounds chuck roast
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 6 dried chile de arbol
- 1 yellow onion, halved
- 4 Roma tomatoes, halved
- 1 head garlic, peeled
- 1 inch fresh ginger, sliced
- 3 bay leaves
- 1 teaspoon cumin seeds
- 1/2 teaspoon whole black peppercorns
- 3 whole cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 cups beef broth
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt, or to taste
- 2 tablespoons vegetable oil
For the Tacos
- 12 corn tortillas
- 1 1/2 cups Oaxaca cheese, shredded (or Monterey Jack)
For Serving
- 1/2 cup fresh cilantro, chopped
- 1/2 cup white onion, diced
- 2 lime, cut into wedges
Instructions
- 1
Preheat your oven to 300°F. Remove the stems and seeds from the dried guajillo and ancho chiles. Place all dried chiles (guajillo, ancho, and chile de arbol) into a medium pot. Cover the chiles with water and bring to a boil over high heat.
⏱️ 10 min - 2
Once boiling, reduce heat to low and simmer for 5 minutes. Turn off the heat and let the chiles sit in the hot water for 10 minutes to rehydrate.
⏱️ 15 min - 3
While the chiles are rehydrating, generously season the chuck roast on all sides with 1 1/2 teaspoons of salt. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the meat from the pot and set aside.
⏱️ 15 min - 4
Add the halved onion and halved Roma tomatoes to the same Dutch oven (add a little more oil if needed). Sauté until slightly charred and softened, about 5-7 minutes. Add the peeled garlic cloves and sliced fresh ginger to the pot and sauté for another 2-3 minutes until fragrant.
⏱️ 10 min - 5
Carefully transfer the rehydrated chiles (draining most of the water), sautéed onion, tomatoes, garlic, and ginger to a blender. Add the bay leaves, cumin seeds, whole black peppercorns, whole cloves, dried oregano, dried thyme, 3 cups of beef broth, and 1 tablespoon of apple cider vinegar. Blend until a smooth sauce (adobo) is formed.
⏱️ 10 min - 6
Place a fine-mesh sieve over the Dutch oven. Pour the blended adobo through the sieve into the pot, using a spatula or the back of a spoon to push all the liquid through. Discard any remaining solids in the sieve. Stir in the remaining 1/2 teaspoon of salt.
⏱️ 5 min - 7
Return the seared chuck roast to the Dutch oven with the strained adobo. Ensure the meat is mostly submerged. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is fork-tender and easily shreds.
⏱️ 210 min•🌡️ 300 - 8
Once the birria is cooked, carefully remove the Dutch oven from the oven. Transfer the tender chuck roast to a cutting board. Using two forks, shred the meat into bite-sized pieces. Skim off some of the fat from the top of the cooking liquid (consomé) in the Dutch oven and reserve it for frying the tortillas.
⏱️ 10 min - 9
Heat a large griddle or non-stick pan over medium heat. Dip each corn tortilla into the reserved fat from the consomé, ensuring both sides are coated. Place the dipped tortillas on the hot griddle.
⏱️ 5 min - 10
On one half of each tortilla, sprinkle a generous amount of shredded cheese. Top the cheese with a portion of the shredded birria meat. Once the cheese begins to melt and the tortilla is slightly crispy on the bottom, fold the tortilla in half to form a taco. Press gently with a spatula. Continue cooking until the cheese is fully melted and the tortillas are golden brown and crispy on both sides.
⏱️ 10 min - 11
Serve the birria tacos immediately with a small bowl of the hot consomé for dipping. Garnish with chopped fresh cilantro, diced white onion, and lime wedges.
⏱️ 5 min