Authentic Birria Tacos

Ingredients

• 5 large guajillo chilies
• 4 large ancho chilies
• 4 chiles de arbol
• 0.25 cup apple cider vinegar
• 1.5 cup canned crushed tomatoes
• 6 garlic cloves
• 1 tsp dried Mexican oregano
• 1 tsp paprika
• 1 tsp cumin
• 3 lb beef chuck roast (Cut into 2-inch chunks)
• Kosher salt (As needed; season the beef and onion mixture)
• Freshly ground black pepper (As needed; season the beef)
• 2 tbsp vegetable oil
• 1 medium white onion (Chopped)
• 3 cup beef stock
• 2 cup water (For the braise)
• 2 bay leaves (Wrap in cheesecloth with the other whole spices)
• 2 thyme sprigs (Wrap in cheesecloth with the other whole spices)
• 1 cinnamon stick (Wrap in cheesecloth with the other whole spices)
• 0.5 tsp whole cloves (Wrap in cheesecloth with the other whole spices)
• 1 cup chopped cilantro (Divided; use ½ cup with the chopped beef and the remainder in the onion topping)
• 1 cup white onion (Diced, for topping)
• 1 tbsp freshly squeezed lime juice
• Kosher salt (As needed; for the onion-cilantro topping)
• small corn tortillas (Warmed; quantity not specified)
• 3 cup shredded Oaxaca cheese (Or part-skim mozzarella)
• 2 limes (Cut into wedges)
• 2 radishes (Thinly sliced)

Steps

1. 1

   Place the guajillo, ancho, and árbol chilies in a large bowl. Cover them with boiling water and let them soak until soft, about 10 minutes.

2. 2

   Remove the stems from the softened chilies, shake out and discard the seeds, and reserve the soaking liquid.

3. 3

   Put the chilies, apple cider vinegar, crushed tomatoes, garlic, oregano, paprika, cumin, and 2 cups of the reserved soaking water in a blender. Blend until smooth.

4. 4

   Heat the oven to 300°F (150°C).

5. 5

   Season the beef chunks generously with kosher salt and freshly ground black pepper.

6. 6

   Heat a large Dutch oven over medium heat. Add the vegetable oil and let it heat through.

7. 7

   Working in batches, add the beef to the pot and sear until golden brown on all sides, about 8 minutes per batch.

8. 8

   Return all the seared beef to the Dutch oven. Add the blended chile mixture, chopped onion, beef stock, and 2 cups water.

9. 9

   Wrap the bay leaves, thyme, cinnamon stick, and whole cloves in cheesecloth; tie it closed and add the spice bundle to the pot.

10. 10

    Bring the contents to a boil over medium heat. Cover the pot and transfer it to the oven.

11. 11

    Braise until the beef is fork-tender, about 3 hours.

12. 12

    Remove and discard the spice bundle. Transfer the beef to a cutting board, let it cool slightly, then chop it with a cleaver or large knife.

13. 13

    Put the chopped beef in a large mixing bowl with about 2 cups of the braising liquid and ½ cup of the chopped cilantro.

14. 14

    In a small bowl, stir together the diced white onion, remaining cilantro, and lime juice. Season with kosher salt and set aside.

15. 15

    Heat a large nonstick skillet over medium heat. Dip a tortilla into the fat on top of the braising liquid, then place it in the skillet and fry for about 30 seconds.

16. 16

    For tacos, serve the tortilla topped with beef and the onion mixture. For quesabirria, add some cheese to the tortilla, top with beef, fold it over, and cook like a quesadilla until the cheese melts, about 1 minute. Repeat with the remaining tortillas and meat.

17. 17

    Ladle the consommé into small bowls for dipping. Top the tacos and consommé with the onion mixture and serve hot with lime wedges and sliced radishes.

Notes

The chili braising liquid can be made up to a week ahead and refrigerated in an airtight container. The braise can also be prepared ahead and refrigerated in an airtight container or frozen; the author recommends storing the meat separately from the remaining braising liquid. Reheat on the stove for about 10–20 minutes. The source lists corn tortillas without a quantity.

Nutrition per serving

• Mexican
• main
• dinner
• slow-braised
• stovetop-to-oven
• beef
• spicy
• make-ahead