Flavorful Birria Tacos Recipe
Step-by-Step Instructions
- Preheat your oven to 300°F (150°C).
- Cut the chuck roast into 4-inch pieces and pat dry. Season all sides with 2 teaspoons kosher salt and ½ teaspoon pepper.
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Sear half the beef pieces until deeply browned, then remove them to a plate. Repeat with the remaining beef.
- In a skillet over medium heat, dry-toast the whole spices (black peppercorns, cumin seeds, coriander seeds, whole cloves, bay leaves, and cinnamon stick) until fragrant (about 2-3 minutes). Transfer to a plate.
- In the Dutch oven with the beef drippings, sauté the chopped onion for 4-5 minutes until softened. Add in the minced garlic and cook for an additional minute.
- Stir in the toasted spices along with the deseeded dried chilies, chopped tomatoes, apple cider vinegar, beef bouillon, oregano, smoked paprika, and thyme. Pour in 3 cups of beef broth, simmering for about 10-15 minutes until the peppers are soft. Discard bay leaves.
- Transfer the chili mixture to a blender in batches if needed, pureeing until smooth (leave a vent open to allow steam to escape). Alternatively, strain through cheesecloth, reserving the spices wrapped for later.
- Return the seared beef to the Dutch oven, pour in the pureed chili sauce, and the remaining 3 cups of beef broth. Cover and bring to a simmer, then transfer to the oven. Braise for about 3 hours until the meat is tender and falls apart easily.
- Combine chopped white onion, cilantro, lime juice, and a pinch of salt in a bowl; set aside for serving.
- Once the beef is done, shred it with two forks and taste, adjusting seasoning as needed.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Briefly dip each tortilla into the consomé fat layer, then place it in the hot skillet.
- Cook until the bottom is golden and slightly crispy (about 1-2 minutes). Flip the tortilla, sprinkle with cheese, cover until melted, then add shredded meat to one half. Fold and serve hot, along with the onion-cilantro mixture and consomé broth for dipping.
Best Ways to Enjoy It
Serving birria tacos is an art in itself! Arrange the tacos on a vibrant platter and drizzle with lime juice, topping them with a sprinkle of fresh cilantro and chopped onions. Offer a side bowl of warm consomé for dipping and perhaps some pickled onions or a spicy salsa to elevate the experience. These tacos pair wonderfully with a refreshing beverage like horchata or a crisp Mexican lager.
Keeping Leftovers Fresh
To store leftover birria tacos, place the meat and any consomé in airtight containers in the refrigerator. They’ll stay fresh for up to 3-4 days. The best way to reheat is in a skillet for the tacos or in a pot for the broth, which ensures they don’t get soggy. For longer storage, consider freezing the pulled beef and broth in separate containers for up to 3 months. Just remember to label and date your containers!
Helpful Cooking Tips
- Searing is key: Make sure to sear the meat well for a richer flavor. Don’t overcrowd the pot!
- Toast your spices: This step brings out the full aroma of the spices, enhancing the depth of flavor in your dish.
- Adjust to taste: Once the beef is shredded, taste it. You might want to sprinkle in more salt or spices to reach your desired flavor level.
Creative Twists
Want to switch things up? Try adding different toppings like pickled jalapeños, avocado slices, or a drizzle of crema. For a smoky zest, add a dash of chipotle powder in the chili mix. If you’re looking for a lighter version, consider substituting the chuck roast with shredded chicken or even mushrooms for a vegetarian twist.
Your Questions Answered
How long does it take to prepare birria tacos?
The entire process, including braising time, generally takes around 4-5 hours. However, much of that is hands-off cooking, so you can multitask!
Can I make this dish ahead of time?
Definitely! The flavors get better as they sit. Prepare a day ahead and allow the meat to rest in the refrigerator overnight for an even deeper flavor.
Can I freeze the birria?
Yes, freeze the shredded beef and consomé in separate containers. They can be stored for up to 3 months! Just thaw in the refrigerator before reheating.
Enjoy crafting these delightful birria tacos that are sure to impress!
Birria Tacos
Ingredients
Method
- Preheat your oven to 300°F (150°C).
- Cut the chuck roast into 4-inch pieces and pat dry. Season all sides with kosher salt and pepper.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Sear half the beef pieces until deeply browned, then remove them to a plate. Repeat with the remaining beef.
- In a skillet over medium heat, dry-toast the whole spices (black peppercorns, cumin seeds, coriander seeds, whole cloves, bay leaves, and broken cinnamon stick) until fragrant (about 2-3 minutes). Transfer to a plate.
- In the Dutch oven with the beef drippings, sauté the chopped onion for 4-5 minutes until softened. Add in the minced garlic and cook for an additional minute.
- Stir in the toasted spices along with the deseeded dried chilies, chopped tomatoes, apple cider vinegar, beef bouillon, oregano, smoked paprika, and thyme. Pour in 3 cups of beef broth, simmering for about 10-15 minutes until the peppers are soft. Discard bay leaves.
- Transfer the chili mixture to a blender in batches if needed, pureeing until smooth (leave a vent open to allow steam to escape). Alternatively, strain through cheesecloth, reserving the spices wrapped for later.
- Return the seared beef to the Dutch oven, pour in the pureed chili sauce, and the remaining 3 cups of beef broth. Cover and bring to a simmer, then transfer to the oven. Braise for about 3 hours until the meat is tender and falls apart easily.
- Combine chopped white onion, cilantro, lime juice, and a pinch of salt in a bowl; set aside for serving.
- Once the beef is done, shred it with two forks and taste, adjusting seasoning as needed.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Briefly dip each tortilla into the consomé fat layer, then place it in the hot skillet.
- Cook until the bottom is golden and slightly crispy (about 1-2 minutes). Flip the tortilla, sprinkle with cheese, cover until melted, then add shredded meat to one half. Fold and serve hot, along with the onion-cilantro mixture and consomé broth for dipping.
