The ULTIMATE birria tacos recipe

Ingredients

• 2.5 lb Oxtail (trimmed, bone‑in with plenty of meat)
• 4 pieces Dried Guajillo Chilies (stem removed, seeds removed)
• 2 pieces Dried Ancho Chilies (seeds removed)
• 1 tsp Peppercorns (whole)
• 1 small stick Cinnamon Stick (good quality)
• 3 leaves Bay Leaves
• 4 whole Cloves
• 1 tsp Coriander Seeds
• 4 cloves Garlic (peeled)
• 4 whole Roma Tomatoes (unpeeled)
• 0.5 medium White Onion (quartered)
• 1 tsp Ground Cumin
• 1 tbsp Apple Cider Vinegar
• to taste Salt
• 2 cups Water (for boiling, plus extra 1‑2 cups for sauce)
• 8 small Corn Tortillas (preferably 6‑inch)
• 0.25 cup Fresh Cilantro (chopped)
• 1 Lime (cut into wedges)
• 0.25 cup Queso Fresco (crumbled, optional)

Instructions

1. Bring Oxtail to Room Temperature

   Remove the oxtail from the refrigerator and let it sit on a plate for about 30 minutes until it reaches room temperature. Pat dry with paper towels.

   Time: PT30M

2. Toast Whole Spices

   Spread peppercorns, cinnamon stick, bay leaves, cloves, and coriander seeds on a roasting tray. Roast in a pre‑heated oven at 350°F for 5 minutes, stirring once, until fragrant.

   Time: PT5M

   Temperature: 350°F

3. De‑seed Dried Chilies

   Cut each dried chile lengthwise, remove the stem, and scrape out the seeds with a spoon. Discard seeds; keep the flesh.

   Time: PT5M

4. Boil Chilies and Aromatics

   In a large pot, combine the de‑seeded chilies, toasted spices, garlic cloves, whole Roma tomatoes, and quartered onion with 2 cups of water. Bring to a boil, then simmer for 15 minutes.

   Time: PT15M

   Temperature: 212°F

5. Blend Sauce

   Strain the boiled mixture through a fine mesh strainer into a bowl, discarding solids. Transfer the liquid to a blender, add ground cumin and enough extra water to reach 1‑2 cups total, then blend until smooth.

   Time: PT5M

6. Season the Oxtail

   Generously sprinkle salt over all sides of the oxtail pieces, ensuring every nook is covered.

   Time: PT2M

7. Sear the Oxtail

   Heat a skillet over medium‑high heat. Working in batches, add a little oil and sear the oxtail pieces until deeply browned on all sides, about 10 minutes total.

   Time: PT10M

   Temperature: 400°F

8. Combine Meat and Sauce

   Return all seared oxtail pieces to the large pot. Pour the blended sauce over the meat, add the tablespoon of apple cider vinegar, and stir to coat. Add extra water if needed so the meat is just submerged.

   Time: PT2M

9. Slow‑Cook in the Oven

   Place the covered pot in the pre‑heated oven at 300°F and cook for 4 hours, or until the meat is tender and easily pulls away from the bone.

   Time: PT4H

   Temperature: 300°F

10. Shred the Meat

    Remove the pot from the oven. Using two forks, pull the meat off the bones and shred into bite‑size pieces. Discard any remaining bones.

    Time: PT5M

11. Toast the Tortillas

    Dip each corn tortilla quickly (1‑2 seconds) into the rendered fat in the pot, then place on a hot skillet for 30 seconds per side until lightly crisp.

    Time: PT2M

    Temperature: 400°F

12. Assemble the Tacos

    Fill each toasted tortilla with a generous spoonful of shredded birria, top with chopped onion, cilantro, a squeeze of lime, and optional crumbled queso fresco. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

4g