Birria Recipe

Toast chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl and pour enough boiling water to cover; soak 15 minutes until softened. Reserve soaking liquid.

Heat 1 tbs oil in a large heavy pot or Dutch oven over medium-high. Season brisket chunks with 1 tsp salt and 1/2 tsp pepper. Sear in batches until well browned on all sides, about 3–4 minutes per side. Transfer meat to a plate.

In the same pot add remaining 1 tbs oil and sauté the quartered onion and garlic for 2–3 minutes until softened and lightly browned.

Drain chiles (reserve 1/2 cup soaking liquid). In a blender combine softened chiles, reserved 1/2 cup soaking liquid, chipotle in adobo, quartered tomato, sautéed onion and garlic, apple cider vinegar, oregano, cumin and 1/2 tsp salt. Blend until very smooth, adding up to 1/4 cup additional soaking liquid if needed to help blend.

Carefully pour the chile puree through a fine-mesh strainer into the pot, pressing to extract sauce. Return seared brisket to the pot and add bay leaves and beef stock. The liquid should mostly cover the meat; add more stock or water if necessary.

Bring to a simmer, then reduce heat to low, cover and braise gently for 3–3.5 hours until meat is fork-tender and easily shreds. Alternatively, braise in a 300°F (150°C) oven for the same time.

When meat is tender, remove brisket pieces to a cutting board and shred with two forks. Skim excess fat from the surface of the braising liquid and taste; add remaining 1/2–1 tsp salt if needed. Reserve 3 cups of the strained braising liquid for the au jus and dipping.

Strain the reserved braising liquid through a fine-mesh sieve into a saucepan, discarding solids. If there is a lot of fat, refrigerate briefly and skim the solidified fat before proceeding.

Add orange juice, lime juice, chopped oregano, 1/2 tsp salt and 1/4 tsp pepper to the strained liquid. Bring to a gentle simmer over medium heat and reduce 5–8 minutes to concentrate flavors slightly. Keep warm and skim any foam. Taste and adjust acidity or salt.

Keep the au jus warm for serving; transfer to a small bowl for dipping alongside plated birria tacos.

Warm corn tortillas on a dry skillet or comal until pliable, stacking them wrapped in a clean towel to keep warm.

Heat a large nonstick skillet or griddle over medium heat and add 1–2 tsp oil or lard. Working one tortilla at a time, spoon a generous tablespoon of shredded braised beef onto one half of the tortilla and sprinkle with about 2 tbs shredded Monterey Jack cheese. Fold the tortilla over to form a taco.

Place the folded taco on the hot griddle and cook 1–2 minutes per side until the tortilla is crisp in spots and the cheese is melted, pressing gently with a spatula. Repeat for remaining tortillas.

To serve: place 2–3 tacos per plate, top with chopped sweet onion and cilantro, and add a lime wedge. Serve with a small bowl of warm Yucatán au jus for dipping. Optionally spoon a little au jus over each taco before serving for added moisture and flavor.