Birria Tacos
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
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
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
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
Mix together the cilantro, white onion, lime and salt.
Birria Tacos
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About this Recipe
Craving a truly unforgettable meal that brings the rich, vibrant flavors of Mexico right into your home? These Birria Tacos are a labor of love that promises a deeply flavorful, juicy, and cheesy experience, sure to become your next showstopper. You'll love how the effort rewards you with an authentic taste beyond compare.
The magic of this recipe begins with the slow braising of birria de rez, where tender boneless chuck and oxtail or short ribs meld with an aromatic blend of chiles and spices. This patient process creates incredibly succulent meat infused with a complex, savory sauce, which then forms the basis of a rich, irresistible consomé. This dual preparation ensures every component of your taco is bursting with flavor.
Prepare for a feast of tender, spice-laden beef nestled in perfectly crisped corn tortillas, each bite bursting with savory richness and gooey, melted Oaxacan cheese. The accompanying consomé offers a warm, deeply flavorful dip that elevates every taco, transforming a simple meal into an indulgent culinary event. The texture contrasts beautifully—from the tender meat to the slightly chewy, fried tortilla and the creamy cheese.
Customizing these Birria Tacos is straightforward. If you can't find authentic Oaxacan cheese, mozzarella makes an excellent substitute for that perfect melty pull. While boneless chuck and oxtail create a robust depth, short ribs are another fantastic option for added richness. If you don't have a Mexican cinnamon stick, a regular cinnamon stick can be used, but in a smaller amount—typically half—to achieve the desired subtle warmth without overpowering the other spices.
These Birria Tacos are ideal for a celebratory weekend meal or a memorable gathering with friends. Serve them simply adorned with minced cilantro, white onion, and a generous squeeze of fresh lime juice to brighten the deep, rich flavors.