Beef Birria Tacos

Beef Birria Tacos Recipe

Ingredients:

For the Birria:

• 2 lbs beef chuck roast, cut into chunks
• 1 lb beef short ribs
• 3 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 4 garlic cloves
• 1 onion, quartered
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cloves
• 2 tablespoons apple cider vinegar
• 1 tablespoon vegetable oil
• 4 cups beef broth
• Salt and pepper to taste

For the Tacos:

• Corn tortillas
• Chopped white onion
• Fresh cilantro, chopped
• Lime wedges
• Queso fresco or shredded cheese (optional)
• Consommé (broth from the Birria)

Instructions:

1. Prepare the Chiles:
   • Start by toasting the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for a couple of minutes until fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover with hot water. Let them soak for 20 minutes until softened.
2. Make the Birria Marinade:
   • Drain the soaked chiles and transfer them to a blender. Add the garlic, onion, apple cider vinegar, oregano, cumin, thyme, cloves, and a pinch of salt. Blend until you achieve a smooth paste, adding a bit of the soaking water if needed. This marinade will be the heart of your Birria’s flavor.
3. Marinate the Meat:
   • Place the beef chuck roast and short ribs in a large bowl. Pour the chile marinade over the meat, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 4 hours, but overnight is best for maximum flavor absorption.
4. Cook the Birria:
   • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated beef pieces, searing them on all sides until browned. This step locks in the flavor. Once browned, add the remaining marinade to the pot, followed by the beef broth, bay leaves, and cinnamon stick. Bring to a boil, then reduce to a simmer. Cover and cook for 3 to 4 hours, or until the meat is tender and falls apart easily.
5. Shred the Beef:
   • Once the beef is cooked, remove it from the pot and shred it using two forks. Discard any bones from the short ribs. Strain the broth and reserve it as the consommé for dipping.
6. Assemble the Tacos:
   • Heat a skillet or griddle over medium heat. Lightly dip each corn tortilla into the reserved consommé, then place it on the hot skillet. Add a portion of shredded beef onto one half of the tortilla. Fold the tortilla over and cook until crispy and golden on both sides, about 2-3 minutes per side. Repeat with remaining tortillas and beef.
7. Serve:
   • Serve the tacos with chopped white onion, fresh cilantro, lime wedges, and a side of consommé for dipping. For extra indulgence, sprinkle some queso fresco or shredded cheese inside the tacos before folding them.

Tips:

• For a deeper flavor, consider adding a few smoked chipotle peppers to the marinade.
• If you want to save time, use a slow cooker for the Birria. Cook on low for 8 hours or on high for 4-5 hours.

Enjoy Your Beef Birria Tacos! These tacos are an explosion of flavor, combining rich, tender beef with the crispiness of the tortilla, all elevated by the savory consommé. Perfect for a hearty meal or a festive gathering, Beef Birria Tacos will surely impress!