The Chef

Restaurants

Meals

Drinks

Restaurants›Taco Libre North St. Augustine›Birria Recipe

Birria Recipe

Name: Taco Libre North St. Augustines Birria Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck, cut into 2-inch pieces; 1 lbs beef short ribs (optional, cut into pieces); 6 pieces dried guajillo chiles, stems and seeds removed; 3 pieces dried ancho chiles, stems and seeds removed; 2 pieces dried pasilla chiles, stems and seeds removed; 1 tbs vegetable oil (for toasting chiles); 1 pieces medium onion, halved; 6 cloves garlic cloves, peeled; 1 pieces tomato, quartered (or 2 roma); 3 tbs white vinegar; 6 cups beef broth or water; 2 pieces bay leaves; 2 tsp dried oregano (preferably Mexican); 1 tsp ground cumin; 1 tsp ground cloves or 1 whole clove; 2 tsp salt; 1 tsp black pepper; 2 tbs vegetable oil (for browning meat); 4 cups reserved cooking liquid from birria; 2 pieces lime wedges; 0.25 cups chopped cilantro; 0.25 cups finely chopped white onion; 12 pieces corn tortillas, warmed; 6 cups shredded birria meat; 2 cups shredded Oaxaca or Monterey Jack cheese (optional for quesabirria); 4 cups Mexican red rice (prepared); 2 cups refried beans (prepared)

Inspired by Taco Libre North St. Augustine

Time3h 30m

Serves6

Mexican beef stew. Served with rice, beans and consome.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Birria (stew)

3 lbs beef chuck, cut into 2-inch pieces

1 lbs beef short ribs (optional, cut into pieces)

6 pieces dried guajillo chiles, stems and seeds removed

3 pieces dried ancho chiles, stems and seeds removed

2 pieces dried pasilla chiles, stems and seeds removed

1 tbs vegetable oil (for toasting chiles)

1 pieces medium onion, halved

6 cloves garlic cloves, peeled

1 pieces tomato, quartered (or 2 roma)

3 tbs white vinegar

6 cups beef broth or water

2 pieces bay leaves

2 tsp dried oregano (preferably Mexican)

1 tsp Ground cumin

1 tsp ground cloves or 1 whole clove

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs vegetable oil (for browning meat)

Consomé (soup/serving liquid)

4 cups reserved cooking liquid from birria

2 pieces Lime wedges

1/4 cups chopped cilantro

1/4 cups finely chopped white onion

To Serve (tacos, rice & beans)

12 pieces corn tortillas, warmed

6 cups shredded birria meat

2 cups shredded Oaxaca or Monterey Jack cheese (optional for quesabirria)

4 cups Mexican red rice (prepared)

2 cups refried beans (prepared)

Method

Birria (stew)

Prep chiles

Remove stems and seeds from guajillo, ancho and pasilla chiles. Wipe with a damp towel to remove dust.

Toast chiles

Heat 1 tbs vegetable oil in a dry skillet over medium heat. Toast chiles briefly, about 10–20 seconds per side, until fragrant but not burned. Work in batches if needed. Transfer to a heatproof bowl.

Soak chiles

Pour 2 cups of hot (not boiling) water over toasted chiles and let soak 15 minutes until pliable. Reserve soaking liquid.

Sear meat

Pat beef pieces dry and season lightly with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbs vegetable oil in a heavy pot or Dutch oven over medium-high heat. Brown beef in batches, 3–4 minutes per side, until well colored. Transfer browned meat to a plate.

Char aromatics

In the same skillet (or use a dry pan), char the halved onion, garlic cloves, and quartered tomato until nicely blackened on the cut sides, about 4–6 minutes. This adds depth to the sauce.

Make chile puree

Drain chiles, reserving 1 cup of the soaking liquid. In a blender combine soaked chiles, charred onion (reserve a small amount of charred onion for texture if desired), garlic, charred tomato, 3 tbs white vinegar, 1 tsp ground cumin, 1 tsp ground cloves (or one whole clove), 2 tsp oregano, remaining 1 tsp salt and 1/2 tsp pepper. Add 1 cup of the reserved soaking liquid and blend until very smooth. If too thick, add up to 1/2 cup more soaking liquid or beef broth to reach a pourable sauce.

Combine and simmer

Return seared beef (and short ribs, if using) to the pot. Pour the chile puree over the meat. Add bay leaves and pour in 6 cups beef broth (or water) so meat is mostly covered. Stir to combine and bring to a gentle simmer.

Cook low and slow

Cover and simmer on low for 2.5–3 hours (or in a 300°F / 150°C oven for 2.5–3 hours, or in a slow cooker on low for 6–8 hours) until meat is very tender and shreds easily. Check once and skim any excess fat. Taste cooking liquid and season with additional salt if needed.

Shred meat

Remove meat pieces and let rest briefly. Using two forks, shred meat into bite-sized pieces, discarding any large pieces of fat or bones. Return shredded meat to pot and keep warm in the sauce.

Consomé (soup/serving liquid)

While meat cooks finish, strain or skim the reserved cooking liquid if it has large solids. Reserve about 4 cups of the strained liquid per 4–6 servings. Warm the consomé gently. Adjust seasoning with salt and a squeeze of lime if desired. Serve consomé in bowls alongside tacos for dipping, and pass chopped onion and cilantro to garnish.

To Serve (tacos, rice & beans)

Warm corn tortillas on a dry skillet or comal until pliable and slightly charred. If making quesabirria, lightly oil the skillet and sprinkle shredded cheese on one tortilla, top with 1/3–1/2 cup shredded birria meat, top with a second tortilla and cook until cheese melts and tortillas are crisped; flip once.

Assemble tacos by placing shredded birria meat on warmed tortillas. Serve with bowls of hot consomé for dipping. Plate with Mexican rice and refried beans on the side. Garnish tacos with chopped onion, cilantro and lime wedges to taste.

Store leftover birria with its sauce in the refrigerator up to 3–4 days or freeze for up to 3 months. Reheat gently in a pot; add reserved consomé or water if it becomes too thick.