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BIRRIA TACOS
cook:
1 h
2,360,211 views From the kitchens of Jalisco, Mexico to the food trucks of Queens, New York to everyone’s social media feed; it seems the whole world is craving these deliciously savory Birria tacos. Try your hand at making these tempting bad boys in your very own kitchen. We can pretty much promise you there won’t be leftovers.
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Chili Mixture
7 guajillo chiles, stems and seeds removed
3 ½ Chile de árbol, stems and seeds removed
2 tsp cumin seeds
water, as needed
1 cloves head of garlic, peeled
1 tsp dried Mexican oregano
¼ tsp ground cloves
½ small onion
2 in chipotle peppers in Adobo sauce (or to taste)
For the Meat
3 ½ lb boneless beef chuck, trimmed and cut into two inch cubes
1 tsp kosher salt
1 ¾ lb oxtails
1 tbsp vegetable oil
1 can (14 oz) whole tomatoes
1 stick Canela (Mexican cinnamon)
3 sprigs fresh Marjoram
1 yellow onion, quartered
5 bay leaves
1 tbsp black peppercorns
For the Assembly
kosher salt, to taste
freshly ground black pepper, to taste
corn tortillas (store bought)
oaxaca cheese
white onion, diced
jalapeno peppers, thinly sliced
limes, quartered
cilantro
TOOLS
braiser
blender
colander
forks
mixing bowls
baking sheets
metal tongs
medium saucepan
oven
everyday pan
measuring cups and spoons set
Dutch oven
cast iron trivet
cast iron skillet
spatula
plastic wrap
fridge
DIRECTIONS
1.
For the Chili Mixture
1.
Roughly rip the chiles into smaller pieces and add them to a medium saucepan along with the cumin seeds. Toast the chiles and cumin for 5 minutes until fragrant but not smoking.
7 guajillo chiles, stems and seeds removed
3 ½ Chile de árbol, stems and seeds removed
2 tsp cumin seeds
medium saucepan
2.
Cover the chiles with about 2 cups of water and bring the water to a simmer. Cover the saucepan with a lid and turn off the heat, allow the mixture to steep for 10-20 minutes.
7 guajillo chiles, stems and seeds removed
3 ½ Chile de árbol, stems and seeds removed
2 tsp cumin seeds
water, as needed
medium saucepan
3.
Transfer the chile mixture (water included) to a blender. Add the garlic, oregano, cloves, onion, and peppers. Add enough water to cover all of the ingredients.
7 guajillo chiles, stems and seeds removed
3 ½ Chile de árbol, stems and seeds removed
2 tsp cumin seeds
water, as needed
1 cloves head of garlic, peeled
1 tsp dried Mexican oregano
¼ tsp ground cloves
½ small onion
2 in chipotle peppers in Adobo sauce (or to taste)
blender
measuring cups and spoons set
4.
Blend the mixture until completely smooth, about 1-2 minutes. Reserve until ready to use.
For the Chili Mixture
blender
5.
For the Meat
1.
Salt chuck pieces on a large sheet tray and let sit at room temperature for 40 minutes
3 ½ lb boneless beef chuck, trimmed and cut into two inch cubes
1 tsp kosher salt
baking sheets
2.
Meanwhile, place the oxtails in a roasting pan and toss them with vegetable oil.
1 ¾ lb oxtails
1 tbsp vegetable oil
braiser
3.
Roast the oxtails at 475°F for 15-20 minutes, or until well browned.
1 ¾ lb oxtails
1 tbsp vegetable oil
braiser
oven
4.
Pour the tomatoes and the blended chile mixture over the roasted oxtails. Add enough water to come about halfway up the sides of the oxtails.
1 can (14 oz) whole tomatoes
For the Chili Mixture
1 ¾ lb oxtails
water, as needed
braiser
5.
Add the beef chuck, cinnamon stick, fresh Marjoram, onion, bay leaves, and peppercorns.
3 ½ lb boneless beef chuck, trimmed and cut into two inch cubes
1 stick Canela (Mexican cinnamon)
3 sprigs fresh Marjoram
1 yellow onion, quartered
5 bay leaves
1 tbsp black peppercorns
braiser
6.
Braise the beef at 350°F for 3 hours, until the beef is tender enough to shred. Make sure to flip all of the pieces of meat halfway through the cook time and add more water if necessary.
water, as needed
braiser
oven
metal tongs
7.
Remove the beef from the roasting pan and shred it with two forks and reserve.
3 ½ lb boneless beef chuck, trimmed and cut into two inch cubes
forks
8.
Strain the remaining braising liquid into a large bowl.
For the Meat
colander
mixing bowls
9.
Add about 1 cup of the braising liquid to the reserved shredded beef.
3 ½ lb boneless beef chuck, trimmed and cut into two inch cubes
measuring cups and spoons set
10.
Cover the remaining braising liquid and the beef with plastic wrap, and refrigerate overnight.
For the Meat
plastic wrap
fridge
mixing bowls
11.
Remove the solidified fat from the top of the braising liquid and reheat it in a medium sized skillet.
For the Meat
cast iron skillet
12.
Reheat the braising liquid in a medium pot. Season with salt or pepper if necessary. This will be the consomé.
For the Meat
medium saucepan
13.
For the Taco Assembly
1.
Reheat the shredded beef in another medium pot.
3 ½ lb boneless beef chuck, trimmed and cut into two inch cubes
Dutch oven
2.
Preheat a large cast iron skillet. Warm one tortilla on each side.
corn tortillas (store bought)
cast iron skillet
3.
Dip the corn tortilla in the liquefied fat and then transfer to the cast iron skillet once again.
corn tortillas (store bought)
cast iron skillet
4.
Top the tortilla with shredded oaxaca cheese and a generous portion of the beef.
corn tortillas (store bought)
oaxaca cheese
5.
Fold the tortilla in half, enclosing the beef and cheese. Continue frying the taco for about 1 minute and then flip it over. Cook for an additional minute.
For the Meat
corn tortillas (store bought)
oaxaca cheese
spatula
cast iron skillet
6.
Repeat with the remaining tortillas and filling.
7.
Serve the birria tacos with a cup of the consomé, white onion, jalapeno peppers, limes and (optionally) cilantro.
white onion, diced
jalapeno peppers, thinly sliced
limes, quartered
cilantro
For the Assembly
kosher salt, to taste
freshly ground black pepper, to taste
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