Steak Birria Tacos
Cook
4 hours
Prep Time
30 mins
Total Time
4 hours & 30 mins
Serves
8
Ingredients
- 3 lbs chuck roast or short ribs, cut into large chunks
- 1 lb beef short ribs (optional, for extra richness)
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 2 dried chipotle chiles, stems and seeds removed
- 1 large white onion, quartered
- 6 Roma tomatoes, halved
- 8 cloves garlic, peeled
- 2 bay leaves
- 1 tablespoon Mexican oregano
- 1 tablespoon cumin
- 1 teaspoon black peppercorns
- 1 teaspoon thyme
- 2 teaspoons salt
- 6 cups beef broth
- 1/4 cup apple cider vinegar
For Serving:
- 24 corn tortillas
- 3 cups Oaxaca cheese or mozzarella, shredded
- 1 large white onion, finely diced
- 1 bunch fresh cilantro, chopped
- Lime wedges
- Mexican crema or sour cream
Kitchen Tools Needed:
- Large Dutch oven or heavy pot
- Large skillet or griddle
- Blender
- Fine-mesh strainer
- Two forks for shredding
- Ladle
- Tongs
- Measuring cups and spoons
Steps
- Toast the Chiles: Heat a large skillet over medium heat. Toast dried chiles for 2-3 minutes per side until fragrant and slightly darkened. Transfer to a bowl and cover with hot water. Let soak for 20 minutes until softened.
- Prepare the Sauce: In the same skillet, char the quartered onion, tomatoes, and garlic until blackened in spots, about 8-10 minutes total. Transfer charred vegetables and soaked chiles (with 1 cup soaking liquid) to a blender. Add bay leaves, oregano, cumin, peppercorns, thyme, and salt. Blend until completely smooth.
- Sear the Meat: Season beef chunks generously with salt and pepper. In a large Dutch oven or heavy pot, sear beef on all sides over medium-high heat until well-browned, about 8-10 minutes total.
- Braise the Birria: Pour the chile sauce over the seared beef. Add beef broth and apple cider vinegar. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours until meat is fork-tender and easily shreds.
- Shred the Meat: Remove meat from the pot and shred using two forks. Strain the cooking liquid (consommé) through a fine-mesh strainer and skim excess fat. Reserve both the meat and consommé separately.
- Assemble the Tacos: Heat a griddle or large skillet over medium heat. Dip each tortilla in the warm consommé to coat lightly. Place on griddle and add cheese to one half, then shredded meat. Fold tortilla over and cook for 2-3 minutes per side until golden and cheese is melted.
- Serve: Serve tacos immediately with small bowls of warm consommé for dipping, diced onion, cilantro, lime wedges, and crema on the side.
Macros:
Total Calories: 190 per taco
Carbs: 32g
Proteins: 35g
Fats: 28g