Description
Delicious Birria Tacos recipe that features tender beef chuck roast cooked in a flavorful consomme, served in crispy corn tortillas with Oaxaca cheese, onion, and cilantro toppings. A mouthwatering Mexican dish perfect for any occasion.
Ingredients
Units
Scale
Birria de Rez:
- 2 lb beef chuck roast, cut into chunks
- 1 tbsp grapeseed oil
Consomme:
- 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, for topping
- Corn tortillas
- Oaxaca cheese or your favorite cheese
Instructions
- Consomme: In a medium pot, add the dried chilies, halved white onion, garlic cloves, tomatoes, spices, and cover with cold water. Simmer gently for about 20 minutes. Pour through a strainer and transfer to a blender. Add 1 cup of beef broth and blend until smooth. Season to taste.
- Birria de Rez (Beef): Bring beef to room temperature, cut into chunks, sprinkle with salt. Sear in a Dutch oven, add sauce, broth, and simmer. Cook in the oven for 3 hours until tender.
- Build the tacos: Shred the meat, ladle broth over it. Mix diced onion and cilantro with some broth. Dip tortillas in broth, fry, add meat, cheese, fold, cook, and serve with broth.
Notes
- This recipe works best with corn tortillas for an authentic touch.
- Adjust the spiciness of the consomme by adding more or fewer chilies to suit your taste.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
