Description
This authentic Birria Tacos recipe features tender beef chuck slow-cooked in a rich, flavorful consume made with a blend of dried chilies, spices, and beef stock. Served on warm corn tortillas and topped with cilantro, onion, lime, and melty Oaxaca cheese, these tacos are a delicious and satisfying Mexican comfort food.
Ingredients
Scale
Birria de Rez
- 2 lb beef chuck roast, cut into chunks
- 1 tbsp grapeseed oil
- 7 dried ancho chilies, trimmed and de-seeded
- 5 dried guajillo chilies, trimmed and de-seeded
- 4 dried chilies de arbor, trimmed and de-seeded
- 1 onion, peeled and halved
- 6 garlic cloves
- 4 tomatoes on the vine
- 1 tbsp black peppercorns
- 1/2 cinnamon stick
- 1 tbsp Mexican oregano
- 4 cups beef stock
- 2 tbsp Bayou City Garlic Pepper
- Salt and pepper to taste
Tacos
- Cilantro for garnish
- Onion, minced, for topping
- Lime wedges for topping
- Corn tortillas
- Oaxaca cheese or your favorite cheese
Instructions
- Prepare the Chilies: Toast the dried ancho, guajillo, and chilies de arbor lightly in a dry pan over medium heat until fragrant, about 1-2 minutes. Then soak them in hot water for 15 minutes to soften.
- Make the Consume: Blend the soaked chilies with onion, garlic, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano until smooth to create the chili sauce base.
- Sear the Beef: Heat grapeseed oil in a large pot or Dutch oven over medium-high heat. Season the beef chuck chunks with salt, pepper, and Bayou City Garlic Pepper, then sear until browned on all sides, about 5-7 minutes.
- Cook the Birria: Pour the blended chili sauce and beef stock into the pot with the seared beef. Bring to a boil, reduce heat to low, cover, and simmer gently for 3 to 4 hours, or until the beef is tender and shreds easily.
- Shred the Beef: Remove the beef from the pot and shred it using two forks. Strain the chili broth (consume) and keep warm for dipping the tacos.
- Assemble the Tacos: Heat corn tortillas on a skillet or comal. Layer shredded beef and Oaxaca cheese on each tortilla, then fold in half and cook on the skillet until the cheese melts and the edges get slightly crispy.
- Serve: Serve the birria tacos hot, garnished with chopped cilantro, minced onion, and lime wedges. Accompany with a side of the warm consume for dipping.
Notes
- For authentic flavor, remove seeds from the dried chilies but keep the skins to maximize flavor without excess heat.
- Use grapeseed oil or another neutral oil for searing beef to avoid overpowering flavors.
- If you can’t find Bayou City Garlic Pepper, substitute with a mix of garlic powder, black pepper, and a pinch of cayenne for heat.
- To make the process quicker, use a pressure cooker or Instant Pot to cook the beef in about 1 hour.
- Oaxaca cheese melts well and gives a creamy, authentic taste, but mozzarella works as a substitute.
Keywords: Birria Tacos, Mexican beef tacos, slow cooked beef, carne birria, consume, traditional Mexican recipe