Birria Tacos

Ingredients

• 5 dried guajillo chiles
• 3 dried morita chiles
• 3 dried pasilla chiles
• 2 lb beef brisket or beef chuck roast (Choose brisket or chuck roast.)
• 2 lb oxtails, short ribs, or beef shank (Choose one of the listed bone-in cuts.)
• kosher salt (For seasoning; amount not specified.)
• freshly ground black pepper (For seasoning; amount not specified.)
• 2 tbsp vegetable oil
• 3 Roma tomatoes (Halved crosswise.)
• 6 cloves garlic
• 10 whole cloves
• 1 cinnamon stick (3 inches long.)
• 0.25 cup white wine vinegar
• 1.5 tsp cumin seeds
• 1 tsp dried oregano
• 1 yellow onion (Large; quartered. Discard after braising.)
• 5 bay leaves (Discard after braising.)
• water (Boiling water to cover chiles for soaking; additional water to just cover beef; more may be used to thin the consomé.)
• 6 corn tortillas (6-inch tortillas; recipe specifies 6 or more.)
• Oaxaca or mozzarella cheese (Shredded, for serving; amount not specified.)
• lime wedges (For serving; amount not specified.)
• fresh cilantro (Chopped, for serving; amount not specified.)
• white onion (Chopped, for serving; amount not specified.)
• chicken or beef stock (Optional, to thin the consomé to the desired consistency; amount not specified. Choose chicken or beef stock.)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Set a large, heavy pot or Dutch oven over medium heat. Toast the guajillo, morita, and pasilla chiles, stirring frequently, until softened and fragrant, 2 to 3 minutes. The accompanying recipe tips recommend turning them often with tongs and avoiding over-toasting, which can make the consomé bitter.

3. 3

   Transfer the toasted chiles to a medium heatproof bowl. Cover them with boiling water, use a small plate or bowl to keep them fully submerged, and soak until rehydrated and pliable, about 20 minutes.

4. 4

   Meanwhile, generously season the brisket or chuck roast and the oxtails, short ribs, or beef shank with kosher salt and freshly ground black pepper.

5. 5

   In the same pot over medium-high heat, heat the vegetable oil.

6. 6

   Working in batches, brown the beef on all sides, turning occasionally. Allow 6 to 7 minutes per side for brisket or roast and 4 to 5 minutes for the bone-in cuts. Transfer the browned meat to a plate or cutting board.

7. 7

   In a blender, combine the rehydrated chiles, 1 1/2 cups of their soaking liquid, tomatoes, garlic, cloves, cinnamon stick, white wine vinegar, cumin seeds, and oregano. Blend for about 1 minute, adding more chile liquid if needed, until a pourable paste forms.

8. 8

   Return the beef to the pot. Add the quartered yellow onion, bay leaves, and chile paste.

9. 9

   Pour in enough water to just cover the beef. Season with a heavy pinch of salt, then bring the pot to a simmer over medium heat.

10. 10

    Remove the pot from the heat, cover it, and bake until the beef is fork-tender, 4 to 4 1/2 hours.

11. 11

    Discard the bay leaves and onion. Transfer the beef to a cutting board and reserve the broth (consomé). Shred the beef with two forks.

12. 12

    Taste the consomé and season with salt and pepper. If desired, thin it with water or chicken or beef stock until it reaches your preferred consistency.

13. 13

    For make-ahead storage, refrigerate the beef and consomé in separate airtight containers for up to 5 days.

14. 14

    To assemble, bring the consomé to a bare simmer in the same large pot over medium-low heat. It should have a layer of dark red-looking fat or oil on top.

15. 15

    Set up a taco station: keep the simmering consomé on one burner and heat a large cast-iron skillet or plancha over medium heat on another. Set out the shredded beef and tortillas, with small bowls of shredded Oaxaca or mozzarella cheese, chopped white onion, and chopped cilantro.

16. 16

    Working in batches, place 1/3 cup of beef on one side of the skillet, leaving room for a tortilla. Toss the beef occasionally until it is reheated, seared, and browned.

17. 17

    Dip a tortilla in the consomé, coating both sides with the dark red fat. Place it in the skillet beside the beef and cover the tortilla with shredded cheese.

18. 18

    Fry the tortilla until the cheese is mostly melted and the underside is browned and beginning to crisp, about 3 minutes.

19. 19

    Put the seared meat on one half of the tortilla and top it with chopped onion and cilantro. Fold the tortilla into a taco and cook until crisp, about 30 seconds per side. Repeat with the remaining beef.

20. 20

    Serve the tacos with lime wedges and small bowls of consomé alongside for dipping.

Notes

Structured recipe timing lists 15 minutes prep and 5 hours 15 minutes total; the 4–4 1/2-hour braise plus other stated cooking and assembly times account for most of the total. Yield is 6–8 servings. The source says birria can be made up to 5 days ahead and stored with the beef and consomé in separate airtight containers. Cheese, onion, and cilantro are used at the taco station; the source does not specify quantities. Stock or water may be added to thin the consomé.

Nutrition per serving

• main
• dinner
• Mexican
• slow-cooked
• braised
• beef
• tacos
• make-ahead