Description
These authentic Birria Tacos feature tender, slow-braised beef in a rich, flavorful chile sauce, perfect for dipping in the savory broth. This traditional Mexican dish combines a blend of dried chiles, spices, and slow-cooked meat, assembled into crispy, cheesy tacos for an irresistible meal.
Ingredients
Meat
- 2 pounds boneless chuck
- 1 pound oxtail or bone-in short ribs
- 1 teaspoon neutral oil (avocado or vegetable oil)
Chile Sauce
- 7 ancho chiles (ends trimmed and de-seeded)
- 7 guajillo chiles (ends trimmed and de-seeded)
- 3 chiles de arbol (ends trimmed and de-seeded)
- 1 white onion (peeled and halved)
- 6 garlic cloves (peeled)
- 4 roma tomatoes
- 1 tablespoon black peppercorns
- 1 teaspoon dried Mexican oregano
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/4 teaspoon ground cloves
- 1/2 Mexican cinnamon stick (or substitute with 1/4 teaspoon ground cinnamon)
- 3 bay leaves
- 1 teaspoon apple cider vinegar
- 3 cups beef broth or water (divided)
For Serving
- 1/4 cup minced cilantro
- 1/4 white onion (minced)
- Juice from 1 lime
- Kosher salt (to taste)
- Corn tortillas
- 3 ounces Oaxacan cheese or mozzarella
Instructions
- Sear the Meat: Bring the meat to room temperature, about 30 minutes. Sprinkle liberally on all sides with kosher salt. In a large Dutch oven or oven-proof pot, heat neutral oil over medium-high heat. When hot, sear the meat in batches on all sides until browned with a hard sear. Transfer seared meat to a bowl.
- Make the Sauce: In a separate medium pot, combine dried chiles, halved white onion, garlic cloves, roma tomatoes, black peppercorns, Mexican oregano, cumin seeds, coriander seeds, ground cloves, cinnamon stick, and bay leaves. Cover with cold water and bring to a gentle simmer over medium heat for 15 minutes. Strain the solids and transfer them to a blender.
- Blend the Sauce: Add apple cider vinegar and about 1 cup of beef broth or water to the blender. Blend until very smooth, about 2 minutes. Season with kosher salt to taste, about 1 tablespoon. Optionally, strain the sauce again for extra smoothness.
- Braise the Meat: Preheat the oven to 300°F (150°C). Return the meat to the Dutch oven and pour the blended sauce over it. Add the remaining 2 cups of beef broth or water to the blender to pick up leftover sauce, then pour into the pot. Heat on the stovetop over medium heat until gently simmering, then cover and transfer to the oven. Cook for about 3 hours, until meat is tender and shreddable.
- Prepare Taco Garnish: Mix the minced cilantro, minced white onion, lime juice, and kosher salt in a small bowl for topping.
- Shred the Meat: Remove meat from the pot and shred finely using two forks. Ladle some broth into a bowl and add a handful of diced cilantro to it for dipping.
- Assemble and Cook Tacos: Heat a non-stick skillet over medium heat. Dip a corn tortilla briefly into the surface fat of the broth, then place it in the skillet. Cook for about 30 seconds on one side, then flip. Add a portion of shredded meat and cheese to the tortilla, fold it over, and cook until the outside is crispy and both sides are browned, about 1 minute more. Transfer to a plate and serve with broth on the side for dipping.
Notes
- If Mexican cinnamon is unavailable, substitute with 1/4 teaspoon ground cinnamon.
- A high-powered blender yields a smoother sauce, but straining after blending is optional.
- Adjust salt to taste after blending the sauce to balance flavors.
- Use Oaxacan cheese for authenticity, but mozzarella works as a substitute.
- Dipping the tortillas in the broth fat before frying contributes to crispiness and flavor.
