Birria Tacos

Name: Birria Tacos
Prep time: 60 min
Cook time: 210 min
Total time: 270 min
Yield: 5 servings
Ingredients: 6-8 guajillo chiles (stems and seeds removed); 3-4 chile de árbol (stems and seeds removed); 2 tsp cumin seeds; water (as needed); 1 head garlic (cloves peeled); 1 tsp dried Mexican oregano; 1/2 small onion (for the chile sauce); 2 chipotle peppers in adobo sauce (or to taste); 3 3/4 lb boneless beef chuck (trimmed and cut into 2-inch cubes); 1 tsp kosher salt; 1 1/2 to 2 lb oxtails; 1 Tbsp vegetable oil; 1 14 oz can whole tomatoes; 1 stick Mexican cinnamon (canela); 1 yellow onion (quartered); 3 sprigs fresh marjoram; 5 bay leaves; 1 Tbsp black peppercorns; corn tortillas (store-bought, for serving); Oaxaca cheese (shredded, for serving); white onion (diced, for serving); jalapeño peppers (thinly sliced, for serving); limes (quartered, for serving); cilantro (optional, for serving)

Crispy pan-fried tacos filled with tender braised beef and cheese, served with a rich dipping consomé.

GFGluten-Free

INGREDIENTS

5 SERVINGS

6-8guajillo chiles, stems and seeds removed
3-4chile de árbol, stems and seeds removed
2 tspcumin seeds
water, as needed
1head garlic, cloves peeled
1 tspdried Mexican oregano
1/2small onion, for the chile sauce
2chipotle peppers in adobo sauce, or to taste
3 3/4 lbboneless beef chuck, trimmed and cut into 2-inch cubes
1 tspkosher salt
1 1/2 to 2 lboxtails
1 Tbspvegetable oil
1 14 oz canwhole tomatoes
1 stickMexican cinnamon (canela)
1yellow onion, quartered
3 sprigsfresh marjoram
5bay leaves
1 Tbspblack peppercorns
corn tortillas, store-bought, for serving
Oaxaca cheese, shredded, for serving
white onion, diced, for serving
jalapeño peppers, thinly sliced, for serving
limes, quartered, for serving
cilantro, optional, for serving

INSTRUCTIONS

23 STEPS

Roughly tear the chiles into smaller pieces and add to a medium saucepan with the cumin seeds. Toast until fragrant but not smoking.
5 MINguajillo chiles · chile de árbol · cumin seeds
Cover the chiles with about 2 cups of water and bring to a simmer. Cover, turn off the heat, and let steep.
10–20 MINwater
Transfer the chile mixture (with its water) to a blender. Add the garlic, oregano, onion, and chipotle peppers, plus enough water to cover everything.
head garlic · dried Mexican oregano · small onion · chipotle peppers in adobo sauce
Blend until completely smooth. Reserve until ready to use.
1–2 MIN
Salt the beef chuck pieces on a large sheet tray and let sit at room temperature.
40 MINboneless beef chuck · kosher salt
Meanwhile, place the oxtails in a roasting pan and toss with the vegetable oil.
oxtails · vegetable oil
Roast at 475°F until well browned.
15–20 MIN
Pour the tomatoes and the blended chile mixture over the roasted oxtails. Add enough water to come about halfway up the sides.
whole tomatoes
Add the beef chuck, cinnamon stick, quartered onion, marjoram, bay leaves, and peppercorns.
Mexican cinnamon (canela) · yellow onion · fresh marjoram · bay leaves · black peppercorns
Braise at 350°F until the beef is tender enough to shred, flipping the pieces halfway through and adding more water if needed.
180 MIN
Remove the beef from the roasting pan and shred with two forks. Reserve.
Strain the remaining braising liquid into a large bowl.
Add about 1 cup of the braising liquid to the reserved shredded beef.
Cover the remaining braising liquid and the beef separately with plastic wrap and refrigerate overnight.
Remove the solidified fat from the top of the chilled braising liquid and reheat it in a medium skillet.
Reheat the braising liquid in a medium pot, seasoning with salt or pepper if needed. This is your consomé.
Reheat the shredded beef in another pot.
Preheat a large cast iron skillet. Warm one tortilla on each side.
corn tortillas
Dip the tortilla in the reserved liquefied fat, then transfer back to the skillet.
Top the tortilla with shredded Oaxaca cheese and a generous portion of the beef.
Oaxaca cheese
Fold the tortilla in half, enclosing the beef and cheese. Fry, flipping once, until crisp on both sides.
2 MIN
Repeat with the remaining tortillas and filling.
Serve the tacos with a cup of the consomé, white onion, jalapeños, limes, and cilantro, if using.
white onion · jalapeño peppers · limes · cilantro

Notes

The beef and braising liquid need to chill in the fridge overnight before assembling tacos. Plan a day ahead.
The reserved braising liquid becomes the consomé for dipping and serving.

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