How to Make Birria Tacos

Ingredients

• 3 lb Beef Chuck Roast (cut into 2‑inch chunks, pat dry)
• 2 Dried Guajillo Chilies (stem removed, seeds discarded)
• 2 Dried Ancho Chilies (stem removed, seeds discarded)
• 2 Dried Arbol Chilies (stem removed, seeds discarded (optional for extra heat))
• 2 cup Water (for soaking chilies)
• 4 Ripe Tomatoes (charred on a grill or broiler, skins slightly blistered)
• 2 tbsp White Vinegar
• 4 clove Garlic (peeled)
• 1/4 tsp Ground Cinnamon
• 1 tsp Ground Cumin
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Salt
• 2 tbsp Vegetable Oil (for searing)
• 12 Corn Tortillas (13‑cm diameter, preferably fresh)
• 1 cup Shredded Oaxaca or Monterey Jack Cheese (for filling and coating the tortilla edges)
• 1 Small Onion (finely diced for topping)

Instructions

1. Prepare Dried Chilies

   Remove stems and shake out most seeds from the guajillo, ancho, and arbol chilies. Place the cleaned chilies in a saucepan, cover with boiling water and let steep for 5 minutes, then remove from heat and let cool completely.

   Time: PT10M

2. Cut and Dry the Beef

   Trim excess fat from the chuck roast, cut into 2‑inch cubes, and pat each piece dry with paper towels.

   Time: PT5M

3. Season the Beef

   Generously season all sides of the beef cubes with salt and freshly ground black pepper.

   Time: PT3M

4. Sear the Beef

   Heat the Dutch oven over medium‑high heat, add vegetable oil, and when the oil shimmers, add the beef cubes in a single layer. Sear without moving for 2‑3 minutes per side until deep brown crust forms. Work in batches if necessary.

   Time: PT10M

   Temperature: Medium‑high

5. Char the Tomatoes

   While the beef is searing, place the tomatoes under a broiler or on a grill, turning until the skins are blistered and lightly charred, about 5 minutes total.

   Time: PT5M

   Temperature: High

6. Blend the Sauce

   Drain the chilies, reserving about 1/4 cup of the soaking liquid. In a blender combine the softened chilies, reserved liquid, charred tomatoes, white vinegar, garlic cloves, cinnamon, cumin, thyme, oregano, black pepper, and salt. Blend until smooth.

   Time: PT5M

7. Combine Meat and Sauce

   Return the seared beef to the Dutch oven, pour the blended sauce over it, and stir to coat all pieces. Scrape up any browned bits from the bottom of the pot.

   Time: PT3M

8. Braise in the Oven

   Cover the pot with its lid (or foil) and place in a pre‑heated oven at 325°F. Braise for 4 hours, basting with the cooking liquid every 45‑60 minutes.

   Time: PT4H

   Temperature: 325°F

9. Brown the Top

   After 4 hours, uncover the pot and continue cooking for another 20 minutes, or until the top of the meat develops a deep brown crust.

   Time: PT20M

   Temperature: 325°F

10. Rest and Skim Fat

    Remove the pot from the oven, cover with foil and let rest for 10 minutes. Transfer the meat to a cutting board, then strain the braising liquid through a fine mesh strainer into a bowl. Skim off the thick layer of fat that rises to the surface and set it aside for frying the tortillas.

    Time: PT10M

11. Shred the Beef

    Using two forks, pull the rested beef apart into bite‑size shreds. Return the shredded meat to the pot and toss with a few spoonfuls of the strained braising liquid to keep it moist.

    Time: PT5M

12. Prepare the Tortillas

    Heat a skillet over medium heat. Lightly brush each corn tortilla on both sides with a thin layer of the reserved fat from the braising liquid. Fry each tortilla for about 1 minute per side, until lightly puffed and golden‑brown.

    Time: PT10M

    Temperature: Medium

13. Assemble the Tacos

    Place a spoonful of shredded beef onto each fried tortilla, top with diced onion and a sprinkle of shredded cheese. Serve the remaining braising liquid on the side as a dip.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

32 g

Fat

22 g

Fiber

5 g