Birria Tacos
Slow-braised beef tucked into crisp corn tortillas with cheese, onions, and cilantro, with broth for dipping.
Ingredients
- Large beef chuck roast
- Short ribs, optional
- 1 whole onion plus 1/2 raw onion
- 1 head garlic
- Plum tomatoes
- Carrots
- Celery
- Mexican oregano
- 3-5 bay leaves
- Cloves
- Dried chiles de árbol and guajillo chiles, about 10 total
- Sesame seeds
- Corn tortillas
- Oaxaca cheese or low-moisture mozzarella
- Cilantro, radishes, and lime for serving
- Salt and water
Preparation
- 1
start by searing off a seasoned large beef chuck roast, you can also add short ribs (makes the sauce more luxurious but not necessary) also sear a whole onion and head of garlic with tops cut off
- 2
add plum tomatoes, whole carrots, celery, Mexican oregano, bay leaves (3-5), cloves and a lot of water to submerge meat
- 3
let simmer for 1 hour then add seeded Chile de arbols and guajillo Chile peppers (about 10) once they let off some liquid ~30 minutes add content to a blender
- 4
in blender combine peppers, veggies from pot, half a raw onion, sesame seeds, more Mexican oregano
- 5
add blended mixture back to pot with meat and simmer on low for another 2-3 hours
- 6
meat will become tender and shred and store separate form consume broth
- 7
prepare toppings: finely dice onion, cilantro, radishes, grate Oaxaca cheese (or low moisture mozzarella if you can’t find)
- 8
dip corn tortillas in consume and fry on pan, add meat, cheese, onions and cilantro
- 9
serve with soup for dipping and fresh lime wedges!