Free recipe
Birria Tacos
Built around beef chuck and corn tortillas -- the method starts by seasoning the beef with salt.
Warm tortillas piled with charred filling, bright onion, cilantro, and a squeeze of lime. Here it's built on beef chuck, corn tortillas and dried guajillo chilies -- a medium, Mexican recipe that starts by seasoning the beef with salt, and is ready in roughly 35 minutes.
A 35-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around beef chuck, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 lb (900 g) beef chuck, cut into large chunks
- 8 corn tortillas
- 3 dried guajillo chilies, soaked (or 3 tbsp chili paste)
- 1 can (14 oz) crushed tomatoes
- 1 onion, quartered
- 4 cloves garlic
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 cinnamon stick and 2 bay leaves
- 3 cups beef stock
- 1 cup shredded cheese, diced onion and cilantro to serve
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Season the beef with salt and pepper. Blend the soaked chilies, tomatoes, onion, garlic, cumin, and oregano into a smooth sauce.
Put the beef in a heavy pot with the sauce, cinnamon stick, bay leaves, and beef stock. Bring to a simmer.
Cover and cook gently on low 2.5-3 hours (or in a 300F/150C oven) until the beef falls apart.
Lift out the beef and shred with two forks. Skim the red fat off the top of the broth (the consomme) into a shallow bowl for dipping.
Dip a tortilla in the red fat, lay it in a hot pan, add shredded beef and a little cheese, fold in half, and fry 1-2 minutes per side until crisp.
Repeat with the rest.
Top with onion and cilantro and serve with a bowl of warm consomme for dipping.
The step worth not rushing: Dip a tortilla in the red fat, lay it in a hot pan, add shredded beef and a little cheese, fold in half, and fry 1-2 minutes per side until crisp.
