Birria Tacos

Ingredients

• 8 whole Guajillo Chiles (stems and seeds removed)
• 4 whole Chiles de Árbol (stems and seeds removed)
• 2 teaspoons Whole Cumin Seeds (toasted)
• 2 cups Water (for steeping chiles)
• 1 head Garlic (peeled cloves)
• 1 teaspoon Mexican Oregano
• 0.25 teaspoon Ground Clove
• 0.5 whole Small Onion (half of a small onion, roughly chopped)
• 2 whole Canned Chipotle Chiles in Adobo (with some adobo sauce)
• 3.5 pounds Beef Chuck Roast (trimmed, cut into 2‑inch chunks)
• 2 teaspoons Kosher Salt (sprinkled on meat before resting)
• 2 pounds Oxtails (optional, roasted first)
• 1 tablespoon Vegetable Oil (for drizzling on oxtails)
• 14 ounce can Whole Plum Tomatoes
• 1 tablespoon Coriander Seeds
• 1 tablespoon Black Peppercorns
• 2 sticks Mexican Cinnamon Sticks
• 5 whole Bay Leaves
• 3 sprigs Fresh Thyme (or Mexican oregano if unavailable)
• 1 whole Onion (quartered, placed in braising pan corners)
• 12 pieces Corn Tortillas (store‑bought, 6‑inch)
• 8 ounces Oaxaca Cheese (shredded; substitute string cheese if unavailable)
• 2 whole Lime (cut into wedges for serving)
• 0.5 whole White Onion (chopped for garnish)
• 2 whole Jalapeño (sliced for garnish)
• 0.25 cup Cilantro (torn, for garnish)

Instructions

1. Toast Chiles and Cumin

   Heat a dry skillet over medium heat. Add the guajillo and árbol chiles, stirring constantly, and toast for about 5 minutes until fragrant but not smoking. Add the cumin seeds and toast an additional 30 seconds.

   Time: PT5M

   Temperature: Medium

2. Steep Chiles

   Transfer the toasted chiles and cumin to a saucepan, add 2 cups of water, increase heat to medium‑high, bring to a gentle simmer, then cover and let steep for 10 minutes.

   Time: PT10M

   Temperature: Medium‑high

3. Blend Spice Paste

   Place the steeped chiles with their liquid, the peeled garlic cloves, Mexican oregano, ground clove, half a small onion, and the two chipotle chiles with some adobo sauce into the blender. Add enough water to just cover the ingredients and blend on high for 1 minute until completely smooth.

   Time: PT2M

4. Prep Beef Chuck

   Trim excess fat, connective tissue, and silver skin from the chuck roast. Cut the meat into 2‑inch cubes, place on a sheet pan, sprinkle with 2 teaspoons kosher salt, toss, and let sit at room temperature for 40 minutes.

   Time: PT45M

   Temperature: Room

5. Roast Oxtails (Optional)

   Preheat oven to 475°F. Drizzle the oxtails with a thin layer of vegetable oil, spread on a roasting pan, and roast for 15‑20 minutes until deeply browned.

   Time: PT20M

   Temperature: 475°F

6. Assemble Braising Liquid

   In a wide stainless steel roasting pan, combine the canned plum tomatoes, the blended spice paste, and enough water so the liquid reaches about halfway up the sides of the oxtails. Add the coriander seeds, black peppercorns, Mexican cinnamon sticks, bay leaves, fresh thyme sprigs, and the quartered onion placed in the corners.

   Time: PT5M

7. Braise the Meat

   Nestle the seasoned chuck cubes and the roasted oxtails into the braising liquid, ensuring most pieces are submerged while a small portion remains exposed. Cover the pan tightly and place in a 350°F oven for 3 hours. After 1½ hours, remove the pan, flip all pieces so the previously exposed sides are now submerged, then return to the oven for the remaining 1½ hours.

   Time: PT3H

   Temperature: 350°F

8. Shred Meat and Strain Consommé

   Remove the pan from the oven. Using two forks, shred the chuck and pull the meat off the oxtail bones onto a large rimmed baking sheet. Strain the remaining liquid through a fine mesh strainer into a large saucepan, pressing to extract every drop.

   Time: PT10M

9. Separate Fat from Consommé

   Transfer the hot consommé to a shallow container, cover with plastic wrap, and refrigerate for at least 30 minutes. The fat will solidify on top.

   Time: PT30M

   Temperature: Refrigerator

10. Render Fat and Reheat Consommé

    Scoop the solidified fat into a fry pan and melt over medium heat. Add the clarified consommé to a large saucepan and bring to a gentle simmer.

    Time: PT5M

    Temperature: Medium

11. Prepare Tortillas

    Dip each corn tortilla quickly into the melted fat, ensuring both sides are coated. Transfer to a hot cast‑iron skillet and toast each side for a few seconds until just pliable.

    Time: PT5M

    Temperature: Medium‑high

12. Assemble and Fry Tacos

    Place a tortilla in the skillet, add a generous handful of shredded meat, and top with torn Oaxaca cheese. Fold the tortilla over like a quesadilla and fry for about 1 minute per side, or until golden and the cheese melts. Repeat for each taco, stacking at least three per plate.

    Time: PT12M

    Temperature: Medium‑high

13. Serve

    Plate the tacos, drizzle a spoonful of hot consommé over each, and garnish with chopped white onion, sliced jalapeños, cilantro, and lime wedges. Serve the remaining consommé in a bowl on the side for sipping.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

5g