Cheesy Beef Birria Tacos (Print Version)
# Ingredients:
→ Birria de Rez
01 -
2 pounds beef chuck, boneless
02 -
1 pound oxtail or bone-in short ribs
03 -
1 teaspoon mild oil (avocado or veggie oil)
→ Sauce
04 -
7 ancho chiles (tips cut off and seeds removed)
05 -
7 guajillo chiles (tips cut off and seeds removed)
06 -
3 chiles de arbol (tips cut off and seeds removed)
07 -
1 white onion (skin off and cut in half)
08 -
6 garlic cloves (skin removed)
09 -
4 roma tomatoes
10 -
1 tablespoon whole black peppercorns
11 -
1 teaspoon dried oregano from Mexico
12 -
1 teaspoon whole cumin seeds
13 -
1 teaspoon whole coriander seeds
14 -
1/4 teaspoon cloves, ground
15 -
1/2 stick Mexican cinnamon
16 -
3 bay leaves
17 -
1 teaspoon apple cider vinegar
18 -
3 cups beef broth or plain water
→ Tacos
19 -
1/4 cup chopped fresh cilantro
20 -
1/4 white onion (finely chopped)
21 -
Juice squeezed from 1 lime
22 -
Kosher salt
23 -
Corn tortillas
24 -
3 ounces Oaxacan cheese (or swap with mozzarella)
# Instructions:
01 -
Let meat sit out for about 30 minutes. Salt it well all over. Warm up your oil in a Dutch oven on medium-high heat. Brown meat in small batches until all sides get nice color. Set aside in a bowl.
02 -
Cook dried chiles, onion, garlic, tomatoes, spices and bay leaves together in water for 15 minutes. Drain and put solids in your blender. Add the vinegar and 1 cup broth. Blend till it's smooth. Add salt to taste. Strain if you want it smoother.
03 -
Heat your oven to 300°F. Put the browned meat back in the pot and pour sauce on top. Add the last 2 cups of broth to your blender, swirl it around, and dump it in the pot too. Let it start bubbling, then cover and cook in the oven for around 3 hours until meat falls apart.
04 -
Mix together the cilantro, onion, lime juice and some salt. Pull apart the tender meat. Dip your tortillas in the fat from the broth and cook them in a non-stick pan over medium heat. Add some meat and cheese to each tortilla, fold them up, and cook until they get crispy on both sides. Serve with a cup of the hot broth.
# Notes:
01 -
You can use goat or lamb if you want something different.
02 -
You can make this a day early and just warm it up when needed.
03 -
If your cinnamon stick is too tough, take it out before you blend.
04 -
Want it easier? Just throw everything in a slow cooker or Instant Pot.