Burnt Ends Birria Taco Recipe

Place thinly sliced red onion into a heatproof jar or bowl.

In a small saucepan combine rice vinegar, water, sugar and 0.5 tsp kosher salt. Bring to a gentle simmer to dissolve sugar and salt, then remove from heat.

Pour hot pickling liquid over sliced onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 2 hours). Drain before assembling tacos; reserve a tablespoon of pickling liquid for drizzling if desired.

Rinse and gently pat microgreens dry. Keep refrigerated until ready to assemble.

Toast dried chilies: heat a dry skillet over medium heat and toast guajillo, ancho and chipotle chilies for about 30–60 seconds per side until fragrant but not burned.

Place toasted chilies in a bowl and cover with hot water. Soak 15 minutes until softened, then drain, reserving 1/2 cup of the soaking liquid.

In a blender add soaked chilies, reserved soaking liquid, tomato paste, Worcestershire, soy sauce, apple cider vinegar, 1 cup beef broth, quartered white onion, garlic cloves, cumin, oregano, cinnamon, cloves and 1 tsp kosher salt. Blend until smooth to make the birria marinade/consommé base. If too thick, add up to 1/4 cup more beef broth to reach a pourable sauce.

Season beef cubes with remaining 1 tsp kosher salt and black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat and brown beef in batches (2–3 minutes per side) to develop color; transfer browned pieces to a plate.

Pour blended marinade into the Dutch oven. Scrape up any browned bits. Add bay leaves and the remaining 2 cups beef broth. Return browned beef to the pot so meat is mostly submerged. Bring to a simmer over medium heat.

Cover and transfer to a 300°F (150°C) oven and braise 3 to 3.5 hours, or until beef is very tender and easily shredded. Alternatively simmer gently on the stovetop for the same time.

Remove beef and strain braising liquid into a bowl. Skim fat from the top if desired and adjust seasoning with salt. Reserve 1 cup of the consommé for dipping/assembly and chill remaining liquid for other uses or refrigerate for storage.

Once beef is cool enough to handle, shred into bite-sized chunks. For burnt ends, spread shredded or chunked beef on a rimmed baking sheet, brush lightly with 1/4 cup of the reserved consommé mixed with 1 tbsp Worcestershire and 1 tbsp soy sauce, then place under a very hot broiler or in a 500°F (260°C) oven for 8–12 minutes until edges caramelize and crisp (turn once). Watch carefully to prevent burning.

Warm corn tortillas: heat a skillet or griddle over medium-high heat. Brush each tortilla lightly with melted butter and warm 20–30 seconds per side until pliable and slightly crisp at the edges. Keep wrapped in a towel to stay warm.

If using cheese, place a small handful on one half of each tortilla and warm on the skillet until cheese melts and begins to brown slightly.

Assemble tacos: place a portion of burnt ends birria on each tortilla, top with pickled onions, a small pinch of microgreens, cilantro if using, and a drizzle of chili crisp. Squeeze a little fresh lime over each taco.

Serve immediately with reserved warm consommé for dipping.