Beef Birria Tacos

“Rich and hearty, these Beef Birria Tacos are a traditional Mexican recipe that can easily be made at home. Tortillas are first filled with shredded cheese and beef that’s been marinated and cooked to tender, flavourful perfection, dipped in the birria consomme and panfried. A tasty flavourful taco inside and out!”

- The Delicious Spoon

chuck roast

key ingredient:

Ingredients:

– 2 1/2 lb chuck roast – 3 dried guajillo peppers – 2 tsp salt – 1 tsp black pepper – 1 tbsp cumin – 1 1/2 tsp smoke paprika – 1 1/2 tsp dried oregano – 1/2 tsp ground cinnamon – 1 tbsp olive oil – 5 1/2 oz tomatoe paste – 1 cup water – 1 quart chicken broth – 2 bay leaves

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Ingredients:

Ingredients Continued – 9 whole cloves – 7 oz chipotle peppers in adobo sauce or 1 small can – 1/4 cup white vinegar – 1 large onion; chopped – 6 cloves garlic – 10-12 4" corn tortillas – 2 cups shredded Chihuahua or mozzarella cheese – chopped red pepper; optional – fresh shredded cilantro; optional

Beef Birra Tacos

Yield

10 Tacos

Course

Dinner, Lunch, Main

prep time

45 Minutes

Cuisine

Mexican

1. Add peppers dry to a pan over medium-high heat and toast for a 3-5 minutes.

Instructions

2. While they are toasting boil a large pot of water.  Remove from heat and then soak the toasted peppers for about 15 minutes. Remove the tops of the peppers after soaking and then hang them upside down over the pot of water and the seeds should slip right out. Set aside.

Instructions

3. Cut the roast into 2 or3 steaks. Pat the steaks dry with a paper towel and then season with salt and pepper on both sides.

Instructions

4. Add one steak at a time to a large dutch oven or heavy-bottomed pot over medium-high heat. Do not preheat the dutch oven. Heat with the meat inside from the start to avoid damaging your dutch oven.

Instructions

5. Sear the meat on both sides to brown and lock in the juices.  Remove and set aside.

Instructions

6. Lower heat to medium and quickly add in the olive oil, cumin, cinnamon and paprika stirring for about 30seconds. Add the tomato paste and let cook stirring occasionally for another minute.

Instructions

7.  Add one cup of water to the pot and use a wooden spoon to deglaze and stir together with the water.

Instructions

8. Add the meat back to the pot and pour in the chicken stock and add the oregano. Toss in the spice pouch of cloves and bay leaves. Stir to combine bringing the pot to a simmer.

Instructions

9. To a blender or food processor add the chili peppers, ½ of the onion, garlic, chili in adobo sauce and vinegar. Blend on high until smooth.

Instructions

10. Add the chili mixture to the pot and stir to combine.

Instructions

11. Cover and let simmer for 2-3hours or until meat is fork-tender and can be shredded. Ensure meat is just covered with liquid and if need be add a little water.

Instructions

12. Remove from heat. Shred the beef using two forks in a separate serving dish and discard any fatty pieces. Add a ¼ cup of sauce and mix to moisten.

Instructions

13. Fill a taco shell with the Birria Taco meat and a small handful of cheese. Dip the bottom of the shell ⅓ of the way up the side/bottom of the taco shell. Place the dipped taco on its side in a non-stick pan heated over medium-high heat and cook on both sides flipping carefully to crisp up the outer shell.

Instructions

14. Top with some chopped red onion and cilantro and dip into a bowl of the birria consumme.

Instructions

Enjoy!

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