Birria de Res Tacos (Beef Birria Tacos)

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Description

Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.

Ingredients

  • 6 dried guajillo chile peppers, seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 4 dried chile de arbol peppers, stemmed and seeded
  • 4 pounds beef chuck roast
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil, or as needed
  • 4 Roma tomatoes
  • 2 tablespoons white vinegar
  • 2 garlic cloves
  • 2 teaspoons ground black pepper
  • 4 whole cloves
  • 1 pinch ground cinnamon
  • 1 pinch ground cumin
  • 1 pinch ground thyme
  • 1 pinch dried marjoram
  • 1 pinch dried oregano
  • 18 corn tortillas
  • 1 large white onion, finely chopped
  • 1 bunch fresh cilantro, chopped

Instructions

  1. Preheat the oven to 325 degrees F (165 degrees C). Fill a pot with water and bring to a boil.
  2. Start the sauce: Add guajillo
  3. arbol
  4. and ancho chile peppers to the boiling water; boil for 5 minutes. Remove pot from the heat and allow peppers to soak until cool. Drain
  5. reserving 1/4 cup of the cooking water.
  6. Meanwhile
  7. sear the meat: Rinse beef and pat dry with paper towels. Cut beef into chunks if desired
  8. and season with salt and pepper.
  9. Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides
  10. about 10 minutes. Remove from the heat.
  11. While the beef is searing
  12. continue the sauce: Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel
  13. 3 to 5 minutes.
  14. Place cooled chile peppers into a blender. Add vinegar
  15. garlic
  16. 2 teaspoons black pepper
  17. cloves
  18. cinnamon
  19. cumin
  20. thyme
  21. marjoram
  22. oregano
  23. and salt in a blender. Pour in the reserved 1/4 cup of chile water and blend until smooth.
  24. Strain chile sauce through a mesh strainer and pour over browned meat in the Dutch oven
  25. turning the roast so it is completely covered with sauce; cover with a lid.
  26. Bake in the preheated oven
  27. basting meat every 45 minutes with sauce
  28. until birria begins to fall apart
  29. 3 to 4 hours. Remove the lid and bake
  30. uncovered
  31. until birria is crispy on top
  32. about 20 minutes. Remove from oven
  33. cover with 2 layers of aluminum foil
  34. and allow to rest in a warm area for 10 minutes.
  35. Remove meat to a cutting board and strain off any fat from the sauce. Shred meat with two forks
  36. then return meat to the pot and stir with the sauce to combine.
  37. Assemble and heat tacos: Fill each tortilla with birria and top with Mexican cheese
  38. chopped onion
  39. and cilantro. Warm tortillas on a griddle
  40. flipping until both sides are crispy and cheese is melted.
  41. Serve with extra sauce on the side for dipping.

Prep Time: 15 mins

Cook Time: 3 hrs 40 mins

Total Time: 4 hrs 25 mins

Servings: 6

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