Juicy Birria Tacos (Print Version)
# Ingredients:
→ Meat
01 -
1 pound bone-in short ribs or oxtail
02 -
2 pounds chuck roast, boneless
03 -
1 teaspoon vegetable or avocado oil
04 -
Salt (kosher), to your liking
→ Chile Sauce
05 -
7 guajillo chiles, seeds and stems removed
06 -
7 ancho chiles, seeds and stems removed
07 -
3 chiles de arbol, seeds and stems removed
08 -
1 white onion, split in half and skin removed
09 -
4 ripe roma tomatoes
10 -
6 garlic cloves, peeled clean
11 -
1 teaspoon whole cumin seeds
12 -
1/4 teaspoon ground clove spice
13 -
1 teaspoon dried oregano (Mexican if available)
14 -
3 bay leaves
15 -
1 teaspoon apple cider vinegar
16 -
1 tablespoon whole black peppercorns
17 -
1/2 stick of Mexican cinnamon
18 -
1 teaspoon whole coriander seeds
19 -
3 cups of plain water or beef broth, split up
→ Taco Assembly
20 -
1 small white onion, minced finely
21 -
1/4 cup fresh cilantro, chopped tiny
22 -
3 ounces shredded mozzarella or Oaxacan cheese
23 -
Lime juice (1 lime's worth)
24 -
Corn tortillas for frying
25 -
A pinch of kosher salt, as needed
# Instructions:
01 -
Let the beef sit out for 30 minutes to warm up. Coat generously on all sides with kosher salt. Get a Dutch oven nice and hot over medium-high heat, then add the oil. Sear the meat one batch at a time until it’s golden brown all around, then move each finished piece to a bowl.
02 -
Place the chiles, halved onion, peeled garlic cloves, tomatoes, cinnamon stick, bay leaves, oregano, cumin, coriander, black peppercorns, and ground clove in a medium pot. Cover everything with cool water, then set on medium heat to cook at a gentle simmer for 15 minutes.
03 -
Drain the softened mixture, keeping the solids and spices but tossing the liquid. Pop the solids into a blender, then pour in vinegar and 1 cup of water or broth. Blend until completely smooth (around 2 minutes). Taste it and add salt (about 1 tablespoon kosher salt is a good start). Want it even smoother? Strain out the bigger bits if you'd like.
04 -
Set your oven to 300°F (150°C). Put the browned meat back in the pot, pouring the chile sauce on top. Take the blender you just used, swirl in 2 more cups of water or broth to catch leftover sauce, and pour that into the pot, too. Warm it on the stove until bubbling gently, then cover with a lid and let it braise in the oven for roughly 3 hours. The beef should be soft and fall apart easily.
05 -
As the beef cooks, mix chopped cilantro, minced onion, lime juice, and a pinch of salt in a small bowl. Chill in the fridge until you’re ready to garnish your tacos.
06 -
When the beef is tender and done cooking, remove it from the pot and shred it with two forks. Skim off the layer of fat floating on the sauce’s surface and save that for frying your tacos. Scoop some of the sauce into a bowl and sprinkle in some additional cilantro for a rich consommé.
07 -
Warm a skillet on medium heat. Take a tortilla and dip it lightly in the fatty top layer of the consommé, then fry it in the skillet until crisp on one side. Flip it over, pile on the shredded beef and cheese, then fold it over into a half-moon shape. Keep frying until both sides are golden and crunchy, about a minute each side.
08 -
Set the crispy tacos on plates and garnish with the cilantro-onion mix. Serve right away with lime wedges and small dishes of hot consommé for dipping.
# Notes:
01 -
Want a more classic taste? Use lamb or goat instead of beef.
02 -
If you’re using regular cinnamon instead of Mexican, it’s best to remove the stick after simmering. It’s tougher to blend properly.
03 -
This meal gets even better when prepared in advance. Refrigerating will solidify the fat, which makes frying tortillas even easier.