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

Ingredient Substitutions

• Instead of Guajillo Chiles: Ancho chiles, Pasilla chiles
• Instead of Chiles de Árbol: Thai bird's eye chilies, Serrano chilies (use less)
• Instead of Whole Cumin Seeds: Ground cumin (½ tsp)
• Instead of Garlic: Garlic powder (1 tbsp)
• Instead of Mexican Oregano: Regular oregano
• Instead of Ground Clove: Allspice (¼ tsp)
• Instead of Small Onion: White onion
• Instead of Canned Chipotle Chiles in Adobo: Chipotle powder (1 tsp)
• Instead of Beef Chuck Roast: Beef short ribs, Beef brisket
• Instead of Kosher Salt: Sea salt
• Instead of Oxtails: Beef shank
• Instead of Vegetable Oil: Canola oil
• Instead of Whole Plum Tomatoes: Diced canned tomatoes
• Instead of Coriander Seeds: Ground coriander (1 tsp)
• Instead of Black Peppercorns: Ground black pepper (½ tsp)
• Instead of Mexican Cinnamon Sticks: Regular cinnamon sticks
• Instead of Fresh Thyme: Mexican oregano
• Instead of Corn Tortillas: Flour tortillas (less authentic)
• Instead of Oaxaca Cheese: String cheese, Mozzarella
• Instead of Jalapeño: Serrano pepper
• Instead of Cilantro: Parsley

Equipment Needed

• Dry Skillet
• Saucepan
• High‑Powered Blender
• Cutting Board
• Chef’s Knife
• Sheet Pan
• Wide Stainless Steel Roasting Pan
• Large Rimmed Baking Sheet
• Forks (for shredding)
• Fine Mesh Strainer
• Large Saucepan
• Fry Pan
• Cast Iron Skillet
• Tongs
• Ladle
• Plastic Wrap

Critical Steps — Do Not Skip

• Toasting the chiles without burning them
• Steeping the chiles to soften for a smooth puree
• Blending the spice paste to a completely smooth consistency
• Resting the salted beef chunks for 40 minutes
• Roasting oxtails to develop deep flavor
• Flipping the meat halfway through the 3‑hour braise
• Refrigerating the consommé to solidify and remove fat
• Dipping tortillas in rendered fat before frying
• Frying the assembled tacos just long enough to crisp and melt cheese

Chef Tips from the Video

• Toast the chiles on low to medium heat; high heat can cause them to burn and become bitter.
• For extra depth, add a splash of dark Mexican beer to the braising liquid.
• If you can’t find Oaxaca cheese, use a mix of mozzarella and Monterey Jack for meltability.
• Use a heavy cast‑iron skillet; it retains heat better for that perfect crisp.

Troubleshooting

Storage

Refrigerator: Shred the meat and store in an airtight container for up to 3 days; keep consommé separate and reheat before serving.

Freezer: Freeze shredded meat and consommé in separate freezer‑safe bags for up to 2 months.

Room temperature: Tortillas can be kept at room temperature for 1 day in a sealed bag.

Make-Ahead Tips

• The braised meat and consommé can be made a day ahead; refrigerate separately.
• After chilling, the fat can be stored in a small jar and used for future taco frying.
• Shredded meat reheats quickly in the consommé just before assembling tacos.

Frequently Asked Questions