Birria Tacos
ID: 9417099d...
Crispy on the outside and tender on the inside, these authentic Mexican birria tacos are filled with slow-braised beef chuck roast and melted quesadilla cheese. Fried in the seasoned chili oil skimmed from the braising pot, they are served alongside a warm bowl of rich consommé for dipping.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Rehydrate dried chiles and char tomatoes, then blend with spices and vinegar into a smooth sauce. → Sear seasoned beef chuck roast chunks in a Dutch oven until browned on all sides. → Pour sauce over the beef and slow-braise in the oven at 325°F for 4 hours until fall-apart tender. → Shred the beef, toss in the sauce, and skim the top layer of red chili fat. → Fry corn tortillas in the reserved chili oil with beef, cheese, onion, and cilantro, then serve with consommé.
Cooking Steps
Brief Cooking Order
Rehydrate dried chiles and char tomatoes, then blend with spices and vinegar into a smooth sauce. → Sear seasoned beef chuck roast chunks in a Dutch oven until browned on all sides. → Pour sauce over the beef and slow-braise in the oven at 325°F for 4 hours until fall-apart tender. → Shred the beef, toss in the sauce, and skim the top layer of red chili fat. → Fry corn tortillas in the reserved chili oil with beef, cheese, onion, and cilantro, then serve with consommé.
Introduction
Crispy on the outside and tender on the inside, these authentic Mexican birria tacos are filled with slow-braised beef chuck roast and melted quesadilla cheese. Fried in the seasoned chili oil skimmed from the braising pot, they are served alongside a warm bowl of rich consommé for dipping.
Step 1
Remove stems and seeds from the guajillo, ancho, and de árbol chiles. Place them in a pot of boiling water and let steep for about 5 minutes until softened, then remove from heat to cool.
Step 2
Pat the beef chuck roast completely dry with paper towels. Cut it into large chunks and generously season all sides with salt and black pepper.
Step 3
Heat cooking oil in a Dutch oven over medium-high heat. Add the beef chunks and sear until all sides develop a deep brown crust.
Step 4
In a separate grill pan or skillet, cook the whole Roma tomatoes until charred and blistered on all sides.
Step 5
In a blender, combine the rehydrated chiles, charred tomatoes, white vinegar, garlic, whole cloves, cinnamon, cumin, thyme, marjoram, oregano, black pepper, salt, and 1/4 cup of the chile soaking water. Blend until smooth.
Ingredients List
Important Notes
Drying the meat with paper towels before searing ensures a deep, flavorful brown crust.
Do not discard the chile soaking water; use some in the blender to help smooth out the chili puree.
Skimming and saving the red chili oil from the top of the braising pot is crucial for pan-frying the tacos to give them distinct flavor and vibrant color.
Cutting the beef roast into large chunks rather than keeping it whole creates more surface area for searing and helps it stay submerged in the sauce while cooking.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...