Beef Birria Tacos
Chuck braised until shreddable in a guajillo and ancho adobo, then folded into corn tortillas dipped in the red fat and griddled with melting cheese. The strained broth is served alongside for dipping.
- 1
Toast the guajillo, ancho, and arbol chiles in a dry skillet over medium heat for about 30 seconds per side, until fragrant but not darkened. Cover with the boiling water and soak 20 minutes.
- 2
Season the beef with the salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the pieces on all sides, about 10 minutes total. Transfer to a plate.
- 3
Add the quartered onion, garlic, and tomatoes to the pot and char for 5 minutes. Move them to a blender with the drained chiles, vinegar, cumin, oregano, cloves, and 1 cup of the chile soaking liquid.
- 4
Blend until completely smooth, then strain the adobo through a fine sieve back into the pot, pressing on the solids.
- 5
Return the beef with the cinnamon stick, bay leaves, and 4 cups water. Bring to a simmer, cover, and cook over low heat for 3 hours, until the meat pulls apart with a fork.
- 6
Lift out the beef and shred it, discarding fat, bones, cinnamon, and bay. Skim the red fat from the surface of the broth into a small bowl and keep the broth hot.
- 7
Heat a griddle or skillet over medium. Dip a tortilla in the reserved fat, lay it down, and top half with cheese and shredded beef. Fold and griddle 2 minutes per side, until crisp.
- 8
Serve the tacos with the diced onion, cilantro, and lime wedges, and small bowls of the hot broth for dipping.
Ingredients
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried chiles de arbol, stemmed
- 3 cups boiling water
- 3 pounds beef chuck roast, cut into 3-inch pieces
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 white onion, quartered
- 5 cloves garlic, peeled
- 2 Roma tomatoes, halved
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/4 teaspoon ground cloves
- 1 (2 inch) stick cinnamon
- 2 bay leaves
- 4 cups water
- 18 corn tortillas
- 8 ounces Oaxaca cheese, shredded
- 1/2 cup white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
Instructions
- 1
Toast the guajillo, ancho, and arbol chiles in a dry skillet over medium heat for about 30 seconds per side, until fragrant but not darkened. Cover with the boiling water and soak 20 minutes.
- 2
Season the beef with the salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the pieces on all sides, about 10 minutes total. Transfer to a plate.
- 3
Add the quartered onion, garlic, and tomatoes to the pot and char for 5 minutes. Move them to a blender with the drained chiles, vinegar, cumin, oregano, cloves, and 1 cup of the chile soaking liquid.
- 4
Blend until completely smooth, then strain the adobo through a fine sieve back into the pot, pressing on the solids.
- 5
Return the beef with the cinnamon stick, bay leaves, and 4 cups water. Bring to a simmer, cover, and cook over low heat for 3 hours, until the meat pulls apart with a fork.
- 6
Lift out the beef and shred it, discarding fat, bones, cinnamon, and bay. Skim the red fat from the surface of the broth into a small bowl and keep the broth hot.
- 7
Heat a griddle or skillet over medium. Dip a tortilla in the reserved fat, lay it down, and top half with cheese and shredded beef. Fold and griddle 2 minutes per side, until crisp.
- 8
Serve the tacos with the diced onion, cilantro, and lime wedges, and small bowls of the hot broth for dipping.