Birria Tacos

Birria Tacos

from acozykitchen.com
240 min
8 servings

This Birria Tacos recipe is juicy, cheesy, delicious—a true showstopper. It begins with braising a birria de rez and then making a consomé and frying up tacos with Oaxacan cheese.

Ingredients

  • 2 pounds boneless chuck
  • 1 pound oxtail or short ribs
  • 1 teaspoon neutral oil ((avocado or vegetable oil))
  • 7 ancho chiles ((ends trimmed and de-seeded))
  • 7 guajillo chiles ((ends trimmed and de-seeded))
  • 3 chiles de arbol ((ends trimmed and de-seeded))
  • 1 white onion ((peeled and halved))
  • 6 garlic cloves ((peeled))
  • 4 roma tomatoes
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon ground cloves
  • 1/2 Mexican cinnamon stick ((See note if not using Mexican cinnamon))
  • 3 bay leaves
  • 1 teaspoon apple cider vinegar
  • 3 cups beef broth or water ((divided))
  • 1/4 cup minced cilantro
  • 1/4 white onion ((minced) )
  • Juice from 1 lime
  • Kosher salt
  • Corn tortillas
  • 3 ounces Oaxacan cheese ((or mozzarella) )

Directions

  1. 1

    Bring the meat to room temperature, about 30 minutes and then sprinkle liberally on all sides with kosher salt. In a large Dutch oven (or a pot with an oven-proof lid), set over medium-high heat, add the neutral oil. When hot, add the meat and sear on all sides until browned. I like to do a hard sear. You’ll have to do this in batches. Transfer to a bowl.

  2. 2

    Meanwhile, in another medium pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves and add cold water until it covers everything. Place over medium heat and simmer gently for about 15 minutes. Pour through a strainer and transfer everything (including the whole spices) to a blender. If your blender is small you may need to do this in batches.

  3. 3

    Preheat the oven to 300F. Add the meat back to the pot and pour the sauce over it. To the blender, add the remaining 2 cups of broth or water and swish it around to pick up any leftover sauce and pour it into the pot. Place over medium heat until it reaches a gentle simmer and then immediately cover and transfer to the preheated oven. Cook for about 3 hours, until the meat is tender.

  4. 4

    Mix together the cilantro, white onion, lime and salt.