Description
Mexican street food magic finds its peak with beef birria tacos, delivering rich slow-cooked meat nestled in crispy tortillas with a spicy consommé for dipping. Simmering beef infused with chiles and warming spices promises a flavor adventure you cannot resist.
Ingredients
Scale
Meat
- 3 pounds (1.36 kilograms) chuck roast, cut in 4 chunks
- 1.5 pounds (0.68 kilograms) bone-in short ribs
Dried Chiles and Spices
- 6 dried Guajillo chiles
- 4 dried Ancho chiles
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- Salt and pepper to taste
Other Ingredients
- 3 vine tomatoes, quartered
- 1 white onion, quartered
- 8 garlic cloves, smashed
- 4 cups (0.95 liters) low-sodium beef broth
- 1/2 cup (118 milliliters) orange juice
- 1/4 cup (59 milliliters) apple cider vinegar
- 2 tablespoons vegetable oil
- 15 corn tortillas
- 2 cups (226 grams) Monterey Jack cheese, shredded
- 1 cup (160 grams) yellow onion, chopped
- 1/2 cup (8 grams) fresh cilantro, chopped
- Fresh lime wedges
Instructions
- Hydrate dried Guajillo and Ancho chiles in scalding water for approximately 30 minutes to soften and release intense flavors.
- Generously season chuck roast with kosher salt and freshly cracked black pepper, ensuring complete coverage.
- Heat Dutch oven with oil, then methodically sear meat in batches, creating rich caramelized exterior and developing deep brown crusts.
- Utilize same pot to sauté tomatoes, onion, and garlic, extracting maximum aromatics and foundational flavor profiles.
- Combine broth, softened chiles, short ribs, and comprehensive seasoning blend into cooking vessel, creating robust braising liquid.
- Reduce heat and simmer for 30 minutes, then carefully extract meat and discard cinnamon stick.
- Separate two cups of braising liquid for dipping, then transform remaining mixture into smooth, velvety sauce using blender.
- Reintroduce meat to pot, incorporating orange juice and vinegar for enhanced complexity and tenderness.
- Cover and slow-cook at low temperature for 3-4 hours until meat becomes exceptionally tender and easily separates.
- Meticulously shred meat, discarding bones and excess fat.
- Quickly dip corn tortillas into reserved broth, coating with rich, spicy essence.
- Layer tortillas with melting cheese, succulent shredded meat, diced onion, and fresh cilantro.
- Griddle each taco until exterior becomes crispy and golden, creating textural contrast.
- Present tacos accompanied by zesty lime wedges and remaining dipping broth for enhanced enjoyment.
Notes
- Use high-quality dried chiles for authentic, deep flavor complexity.
- Short ribs add extra richness and meatiness to the traditional chuck roast base.
- Consider using a pressure cooker to reduce cooking time while maintaining tender meat texture.
- Use corn tortillas and verify chile powder ingredients are gluten-free.
- Prep Time: 45 minutes
- Cook Time: 4 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 80 mg