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BIRRIA TACOS

cook:

1 h

Picture for BIRRIA TACOS

2,308,349 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

For the Birria Tacos

For the Birria Tacos

guajillo chiles, stems and seeds removed

7 guajillo chiles, stems and seeds removed

Chile de árbol, stems and seeds removed

3.5 Chile de árbol, stems and seeds removed

cumin seeds

2 tsp cumin seeds

As needed water

As needed water

head of garlic, peeled

1 cloves head of garlic, peeled

dried Mexican oregano

1 tsp dried Mexican oregano

ground cloves

¼ tsp ground cloves

small onion

0.5 small onion

chipotle peppers in adobo sauce (or to taste)

2 in chipotle peppers in adobo sauce (or to taste)

boneless beef chuck, trimmed and cut into 2” cubes

3 ½ lb boneless beef chuck, trimmed and cut into 2” cubes

kosher salt

1 tsp kosher salt

oxtails

1 ¾ lb oxtails

vegetable oil

1 tbsp vegetable oil

(14 oz) whole tomatoes

1 can (14 oz) whole tomatoes

Canela (Mexican cinnamon)

1 stick Canela (Mexican cinnamon)

sprigs fresh marjoram

3 sprigs fresh marjoram

yellow onion, quartered

1 yellow onion, quartered

bay leaves

5 bay leaves

black peppercorns

1 tbsp black peppercorns

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

Corn tortillas (store  bought)

Corn tortillas (store bought)

Oaxaca cheese

Oaxaca cheese

For the Serving

For the Serving

White onion, diced

White onion, diced

Jalapeno peppers, thinly sliced

Jalapeno peppers, thinly sliced

Limes, quartered

Limes, quartered

Cilantro

Cilantro

DIRECTIONS

1.

For the Birria Tacos

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.

guajillo chiles, stems and seeds removed

7 guajillo chiles, stems and seeds removed

Chile de árbol, stems and seeds removed

3.5 Chile de árbol, stems and seeds removed

cumin seeds

2 tsp cumin seeds

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.

As needed water

As needed water

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.

head of garlic, peeled

1 cloves head of garlic, peeled

dried Mexican oregano

1 tsp dried Mexican oregano

ground cloves

¼ tsp ground cloves

chipotle peppers in adobo sauce (or to taste)

2 in chipotle peppers in adobo sauce (or to taste)

small onion

0.5 small onion

4.

Blend the mixture until completely smooth, about 1-2 minutes. Reserve until ready to use.

5.

Salt chuck pieces on a large sheet tray and let sit at room temperature for 40 minutes

boneless beef chuck, trimmed and cut into 2” cubes

3 ½ lb boneless beef chuck, trimmed and cut into 2” cubes

kosher salt

1 tsp kosher salt

6.

Meanwhile, place the oxtails in a roasting pan and toss them with vegetable oil.

oxtails

1 ¾ lb oxtails

vegetable oil

1 tbsp vegetable oil

7.

Roast the oxtails at 475°F for 15-20 minutes, or until well browned.

8.

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.

(14 oz) whole tomatoes

1 can (14 oz) whole tomatoes

9.

Add the beef chuck, cinnamon stick, fresh marjoram, onion, bay leaves, and peppercorns.

Canela (Mexican cinnamon)

1 stick Canela (Mexican cinnamon)

sprigs fresh marjoram

3 sprigs fresh marjoram

yellow onion, quartered

1 yellow onion, quartered

bay leaves

5 bay leaves

black peppercorns

1 tbsp black peppercorns

10.

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.

11.

Remove the beef from the roasting pan and shred it with two forks and reserve.

12.

Strain the remaining braising liquid into a large bowl.

13.

Add about 1 cup of the braising liquid to the reserved shredded beef.

14.

Cover the remaining braising liquid and the beef with plastic wrap, and refrigerate overnight.

15.

Remove the solidified fat from the top of the braising liquid and reheat it in a medium sized skillet.

16.

Reheat the braising liquid in a medium pot. Season with salt or pepper if necessary. This will be the consomé.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

17.

Reheat the shredded beef in another medium pot.

18.

Preheat a large cast iron skillet. Warm one tortilla on each side.

Corn tortillas (store  bought)

Corn tortillas (store bought)

19.

Dip the corn tortilla in the liquefied fat and then transfer to the cast iron skillet once again.

20.

Top the tortilla with shredded oaxaca cheese and a generous portion of the beef.

Oaxaca cheese

Oaxaca cheese

21.

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.

22.

Repeat with the remaining tortillas and filling.

23.

Serve the birria tacos with a cup of the consomé, white onion, jalapeno peppers, limes and (optionally) cilantro.

White onion, diced

White onion, diced

Jalapeno peppers, thinly sliced

Jalapeno peppers, thinly sliced

Limes, quartered

Limes, quartered

Cilantro

Cilantro

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