Name: Authentic Birria Tacos – Tender and Cheesy
Ingredients: 3 pounds beef chuck roast, cut into large chunks; 2 tablespoons vegetable oil; 4 dried guajillo chilies, stems and seeds removed; 2 dried ancho chilies, stems and seeds removed; 1 medium white onion, quartered; 4 garlic cloves; 2 medium tomatoes, chopped; 2 tablespoons apple cider vinegar; 4 cups beef broth, plus more if needed; 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; 1/2 teaspoon ground cinnamon; 2 whole cloves; 1 bay leaf; 1 teaspoon smoked paprika; Salt and black pepper, to taste; 12 small corn tortillas; 2 cups shredded Oaxaca cheese or mozzarella; 1/2 white onion, finely diced; 1/2 cup fresh cilantro, chopped; Lime wedges, for serving; Reserved birria fat or vegetable oil, for frying

Authentic Birria Tacos – Tender and Cheesy

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Author:clare recipe

Ingredients

Scale

For the Birria Beef

3pounds beef chuck roast, cut into large chunks
2 tablespoonsvegetable oil
4dried guajillo chilies, stems and seeds removed
2dried ancho chilies, stems and seeds removed
1medium white onion, quartered
4garlic cloves
2medium tomatoes, chopped
2 tablespoonsapple cider vinegar
4 cupsbeef broth, plus more if needed
1 teaspoonground cumin
1 teaspoondried Mexican oregano
1/2 teaspoonground cinnamon
2whole cloves
1bay leaf
1 teaspoonsmoked paprika
Salt and black pepper, to taste

For the Tacos

12small corn tortillas
2 cupsshredded Oaxaca cheese or mozzarella
1/2white onion, finely diced
1/2 cupfresh cilantro, chopped
Lime wedges, for serving
Reserved birria fat or vegetable oil, for frying

Instructions

Start by preparing the dried chilies and seasoning the beef. This recipe develops its signature flavor by slowly simmering the meat in a rich chili sauce until it becomes tender enough to shred.

Prepare the chilies.Place the dried guajillo and ancho chilies in a heatproof bowl. Cover them with hot water and let them soak for 15–20 minutes until softened. Drain, reserving a little soaking liquid if desired.
Blend the sauce.Add the softened chilies, onion, garlic, tomatoes, apple cider vinegar, cumin, oregano, cinnamon, cloves, smoked paprika, and about 1 cup of beef broth to a blender. Blend until completely smooth. Add a little more broth if needed to help the mixture blend.
Brown the beef.Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef with salt and black pepper, then sear the pieces in batches until browned on several sides. This step adds depth to the final sauce.
Simmer the birria.Pour the blended chili sauce over the beef and add the remaining beef broth and bay leaf. Stir well, cover, and bring to a gentle simmer. Reduce the heat to low and cook for 3–4 hours, or until the beef is fork-tender and easy to shred. Stir occasionally and add broth if the sauce becomes too thick.
Shred the beef.Transfer the cooked beef to a large bowl and shred it using two forks. Remove the bay leaf, then skim some of the red-tinted fat from the surface of the broth and reserve it for frying the tortillas. Return the shredded beef to the sauce to keep it moist.
Prepare the tortillas.Heat a large skillet or griddle over medium heat. Dip one side of each corn tortilla into the reserved birria fat, then place it in the hot skillet with the coated side down.
Fill and fold the tacos.Sprinkle shredded cheese over one half of each tortilla. Add a generous portion of shredded beef, followed by a little diced onion and cilantro. Fold the tortilla over and cook for 2–3 minutes per side, pressing gently with a spatula until the tortilla is crispy and the cheese has melted.
Serve with consommé.Ladle the warm birria broth into small bowls. Serve the crispy tacos immediately with extra chopped onion, cilantro, and fresh lime wedges for squeezing.

Find it online:https://www.cookwam.com/birria-tacos/