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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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