Name: Birria de Res Tacos (Beef Birria Tacos)
Prep time: 20 min
Cook time: 20 min
Yield: 18
Ingredients: Dried guajillo chile peppers, seeded - 6; Dried chile de arbol peppers, stemmed and seeded - 4; Dried ancho chiles, stemmed and seeded - 2; Olive oil, or as needed - 1 tablespoon; Roma tomatoes - 4 medium; White vinegar - 2 tablespoons; Garlic - 2 cloves; Ground black pepper - 2 teaspoons; Whole cloves - 4; Ground cinnamon - 1 pinch; Ground cumin - 1 pinch; Ground thyme - 1 pinch; Dried marjoram - 1 pinch; Dried oregano - 1 pinch; Salt - 1 pinch; Beef chuck roast - 4 pounds; Salt and freshly ground black pepper to taste - 4 pounds; Corn tortillas - 18; White onion, finely chopped - 1 large; Fresh cilantro, chopped - 1 bunch; Shredded queso asadero (white Mexican cheese) (Optional) - 1 cup

Ingredients for - Birria de Res Tacos (Beef Birria Tacos)

1. Dried guajillo chile peppers, seeded 6

2. Dried chile de arbol peppers, stemmed and seeded 4

3. Dried ancho chiles, stemmed and seeded 2

4. Olive oil, or as needed 1 tablespoon

5. Roma tomatoes 4 medium

6. White vinegar 2 tablespoons

7. Garlic 2 cloves

8. Ground black pepper 2 teaspoons

9. Whole cloves 4

10. Ground cinnamon 1 pinch

11. Ground cumin 1 pinch

12. Ground thyme 1 pinch

13. Dried marjoram 1 pinch

14. Dried oregano 1 pinch

15. Salt 1 pinch

16. Beef chuck roast 4 pounds

17. Salt and freshly ground black pepper to taste 4 pounds

18. Corn tortillas 18

19. White onion, finely chopped 1 large

20. Fresh cilantro, chopped 1 bunch

21. Shredded queso asadero (white Mexican cheese) (Optional) 1 cup

How to cook deliciously - Birria de Res Tacos (Beef Birria Tacos)

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Fill a pot with water and bring to a boil.

2 . Stage

Start the sauce: Add guajillo, arbol, and ancho chile peppers to the boiling water; boil for 5 minutes. Remove pot from the heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the cooking water.

3 . Stage

Meanwhile, sear the meat: Rinse beef and pat dry with paper towels. Cut beef into chunks if desired, and season with salt and pepper.

4 . Stage

Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Remove from the heat.

5 . Stage

While the beef is searing, continue the sauce: Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.

6 . Stage

Place cooled chile peppers into a blender. Add vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt in a blender. Pour in the reserved 1/4 cup of chile water and blend until smooth.

7 . Stage

Strain chile sauce through a mesh strainer and pour over browned meat in the Dutch oven, turning the roast so it is completely covered with sauce; cover with a lid.

8 . Stage

Bake in the preheated oven, basting meat every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid and bake, uncovered, until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.

9 . Stage

Remove meat to a cutting board and strain off any fat from the sauce. Shred meat with two forks, then return meat to the pot and stir with the sauce to combine.

10 . Stage

Assemble and heat tacos: Fill each tortilla with birria and top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides are crispy and cheese is melted.

11 . Stage

Serve with extra sauce on the side for dipping. Dotdash Meredith Food Studios