Birria Tacos Recipe
Beef braised for 12 hours in rich consommé served with Oaxaca cheese, onions, cilantro and cotija with more consommé.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Then, soak them in hot water for about 15 minutes until softened.
- 2
Make the Marinade
In a blender, combine the soaked chiles, garlic cloves, cumin seeds, black peppercorns, onion, and 1 cup of beef broth. Blend until smooth to create a marinade.
- 3
Marinate the Beef
Cut the beef chuck roast into large chunks and rub the marinade all over the meat. Let it marinate in the fridge for at least 1 hour, preferably overnight.
- 4
Cook the Beef
In a large pot or Dutch oven, add the marinated beef, remaining beef broth, bay leaves, and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 12 hours until the beef is tender and shreds easily.
- 5
Prepare the Consommé
Once cooked, remove the beef from the pot and strain the liquid to remove any solids. This will be your consommé.
- 6
Assemble the Tacos
Shred the beef and serve it in warmed corn tortillas topped with Oaxaca cheese, fresh cilantro, onions, and cotija cheese.
- 7
Serve with Consommé
Serve the tacos with a side of warm consommé for dipping and lime wedges for squeezing.