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Birria Tacos

Birria Tacos

5 from 2 votes
This Birria tacos recipe features tender, flavorful birria de rez wrapped in warm tortillas, accompanied by a rich, spicy dipping consume. This recipe offers a delicious blend of spices and textures.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Video

Ingredients
  

Birria de Rez
  • 2 lb beef chuck roast cut into chunks
  • 1 tbsp grapeseed oil
Consumme
  • 7 dried ancho chilies trimmed and de-seeded
  • 5 dried guajillo chilies trimmed and de-seeded
  • 4 dried chilies de arbor trimmed and de-seeded
  • 1 Onion peeled and halved
  • 6 garlic cloves
  • 4 tomatoes on the vine
  • 1 tbs black peppercorns
  • 1/2 cinnamon stick
  • 1 tbs mexican oregano
  • 4 cups beef stock
  • 2 tbs Bayou City Garlic Pepper
  • salt and pepper to taste
Tacos
  • cilantro for garnish
  • onion minced, for topping
  • lime for topping
  • corn tortillas
  • Oaxaca cheese or your favorite cheese

Method
 

Consumme
  1. in a medium pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, and acover with cold water. Over medium heat, simmer gently for about 20 minutes.
  2. Pour through a strainer and transfer everything to a blender.
  3. Add about 1 cup of beef broth and blend until very smooth, about 2 minutes. Add seasoning to taste (I added about 1 tablespoon salt and 1 tablespoon bayou city garlic pepper).
Birria de Rez (Beef)
  1. Bring the meat to room temperature, and cut into equal sized chunks. Sprinkle generously on all sides with salt.
  2. In a Dutch oven (or a pot with an oven-proof lid), set over medium-high heat, and add grapeseed oil. Add the meat and sear on all sides until browned. You’ll have to do this in batches.
  3. Preheat the oven to 300F.
  4. Add the meat back to the pot and pour the sauce over it.
  5. Add 2 cups of broth or water into the pot. TIP: add 2 cups of broth or water to the blender to pick up any leftover sauce and pour it into the pot.
  6. Place over medium heat until it reaches a simmer and then cover and transfer to the preheated oven. Cook for about 3 hours, until the meat is tender.
Build the tacos
  1. Remove the meat from the sauce and shred using two forks. Ladle some of the broth over the shredded beef.
  2. Pour some broth into a bowl and add a handful of diced onion and cilantro.
  3. Dip the tortilla into the broth and add it to a non-stick skillet over medium heat. Fry on one side for about 30 seconds and then flip over.
  4. Add a some of the shredded meat and the shredded cheese. Fold over and cook until cooked on both sides, about 1 minute. Transfer to a plate and serve alongside the broth.

Video