Introduction
Experience the rich and savory flavors of traditional birria tacos with this delightful recipe. Originating from Mexico, birria is a slow-cooked stew that features tender, juicy meat infused with a vibrant blend of spices and aromatic ingredients. Paired with corn tortillas and topped with Monterey Jack cheese, fresh onions, and cilantro, these tacos are perfect for any gathering or a cozy night in.
Detailed Ingredients with measures
For the Stewed Meat:
– 6 dried Guajillo chiles, stemmed and deseeded
– 4 dried Ancho chiles, stemmed and deseeded
– 3 pounds chuck roast, cut into 4 chunks
– Kosher salt, to taste
– Ground black pepper, to taste
– 2 tablespoons vegetable oil, divided
– 3 vine tomatoes, quartered
– 1 white onion, quartered
– 8 cloves garlic, peeled and smashed
– 4 cups low-sodium beef broth
– 1½ pounds bone-in short ribs
– 1 tablespoon ground coriander
– 2 teaspoons ground cumin
– 2 teaspoons dried oregano
– 1 teaspoon chili powder
– 1 cinnamon stick
– ½ cup orange juice
– ¼ cup apple cider vinegar
For the Tacos:
– 15 corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1 cup chopped yellow onion
– ½ cup chopped fresh cilantro
– Fresh lime wedges, for serving
Prep Time
30 minutes
Cook Time
3-4 hours
Total Time
4 hours 30 minutes
Yield
Serves 6-8 people
Detailed Directions and Instructions
Prepare the Chiles
Place the Guajillo and Ancho chiles in a bowl filled with near-boiling water. Let them soak for at least 30 minutes until softened.
Season and Sear the Beef
While the chiles soak, season the chuck roast chunks with kosher salt and ground black pepper to taste. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. In batches, sear the chuck roast on all sides, adding another tablespoon of oil as needed. Transfer the seared meat to a plate and set aside.
Sauté the Aromatics
Add the remaining 1 tablespoon of oil to the Dutch oven. Add the quartered tomatoes, quartered white onion, and smashed garlic cloves. Sauté for 2-3 minutes until fragrant.
Deglaze the Pot
Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
Simmer the Broth
Drain the water from the soaked chiles and transfer them to the pot. Add the bone-in short ribs, ground coriander, ground cumin, dried oregano, chili powder, and cinnamon stick. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer for 30 minutes.
Blend the Sauce
Remove the short ribs and set them aside with the seared chuck roast. Skim any impurities from the top of the pot and discard the cinnamon stick. Use an immersion blender to blend the remaining broth until smooth.
Slow Cook the Meat
Return the seared chuck roast, short ribs, and any accumulated juices to the Dutch oven. Stir in the orange juice and apple cider vinegar. Season with additional salt and pepper to taste. Bring the mixture to a simmer, cover, reduce heat to medium-low, and cook for 3-4 hours until the meat is tender.
Shred the Meat
Once fully cooked, remove the bones from the short ribs and discard them. Use two forks to shred all the meat into the sauce.
Prepare the Tacos
Working one at a time, dip each corn tortilla into the braising liquid and place it in a large skillet set over medium heat. Sprinkle 1-2 tablespoons of shredded Monterey Jack cheese onto one half of each tortilla. Top with 2-3 tablespoons of shredded beef, a sprinkle of chopped yellow onion, and chopped fresh cilantro.
Crisp the Tacos
Fold the tortilla in half. Cook each taco for 30-45 seconds per side, until the exterior is crispy and golden brown. Transfer to a serving platter.
Serve and Enjoy
Squeeze fresh lime wedges over the tacos and serve with any remaining braising liquid on the side for dipping. Enjoy your homemade birria tacos!
Notes
Chili Preparation
Soaking the dried chiles is essential for softening them and enhancing their flavor.
Meat Selection
Chuck roast and bone-in short ribs provide rich flavor and tenderness; avoid lean cuts for best results.
Searing
Searing the meat creates depth of flavor, so do not skip this step.
Adjust Seasoning
Always taste and adjust seasoning as necessary, especially after blending the sauce.
Crispy Texture
For extra crispiness, you can brush the tortillas with a little oil before cooking.
Serving Suggestions
These tacos pair well with various toppings such as avocado slices or crema for added flavor.
Cook techniques
Preparing the Chiles
Soak dried Guajillo and Ancho chiles in near-boiling water for at least 30 minutes to soften them before using in your dish.
Seasoning and Searing the Beef
Season chuck roast chunks with kosher salt and ground black pepper. Sear in a hot Dutch oven with vegetable oil until browned on all sides to lock in flavor.
Sautéing Aromatics
Sauté quartered tomatoes, onions, and smashed garlic cloves in the Dutch oven for 2-3 minutes until fragrant to build the flavor base.
Deglazing the Pot
After sautéing, pour beef broth into the pot and scrape the browned bits off the bottom to incorporate rich flavors into your dish.
Simmering the Broth
Add soaked chiles, bone-in short ribs, and spices to the broth. Bring to a boil, then reduce to a simmer for 30 minutes to meld the flavors.
Blending the Sauce
Remove solid ingredients and blend the broth until smooth using an immersion blender, creating a velvety sauce for the meat.
Slow Cooking the Meat
Return seared beef to the pot with the blended sauce. Simmer covered on low heat for 3-4 hours until the meat is tender and flavorful.
Shredding the Meat
After cooking, remove bones from short ribs and shred all meat with forks to mix into the sauce for a hearty filling.
Preparing the Tacos
Dip corn tortillas into the braising liquid, fill with cheese, shredded beef, onions, and cilantro before folding.
Crisping the Tacos
Cook assembled tacos in a skillet until each side is crispy and golden brown for a satisfying texture.
Serving and Enjoying
Serve tacos with fresh lime wedges and any remaining braising liquid on the side for added flavor.
FAQ
What types of tortillas can I use for these tacos?
Corn tortillas are recommended for authentic flavor, but you can also use flour tortillas if preferred.
Can I use a different cut of meat?
Yes, you can substitute chuck roast and short ribs with other cuts like brisket, but cooking time may vary.
How can I adjust the spice level?
To increase spiciness, add more chili powder or incorporate hot sauce into the filling. For milder tacos, reduce the amount of chiles used.
Can I make this ahead of time?
Yes, you can prepare the meat and sauce a day in advance. Reheat before assembling the tacos.
What toppings can I use besides cilantro and onion?
Other toppings can include avocado, salsa, queso fresco, or pickled jalapeños for added flavor and texture.
Is there a vegetarian option for these tacos?
Yes, replace the meat with sautéed vegetables or beans, and use vegetable broth for the sauce.
Conclusion
The Stewed Meat recipe creates a flavorful base for delicious birria tacos, combining rich spices and tender beef. By using a variety of chilies and aromatics, this dish brings out a depth of flavor that is both satisfying and comforting. The crispy tortillas filled with shredded beef, Monterey Jack cheese, and fresh toppings make for a perfect meal to enjoy with family and friends.
Classic Beef Enchiladas
Use the same stewed beef as a filling for enchiladas. Roll the shredded beef in corn tortillas, top with enchilada sauce, and sprinkle with cheese before baking until bubbly.
Beef Quesadillas
Transform the shredded meat into hearty quesadillas. Place the beef and cheese between flour or corn tortillas, grill until golden, and serve with guacamole and salsa.
Mexican Beef Rice Bowl
Use the stewed meat over a bed of fluffy rice, topped with black beans, corn, cheese, and avocado. Add a squeeze of lime for a fresh touch.
Taco Salad
Create a vibrant taco salad by layering shredded lettuce, diced tomatoes, corn, and beans. Top with the shredded beef and a sprinkle of cheese, and dress with lime vinaigrette.
Stuffed Bell Peppers
Mix shredded beef with cooked rice and spices, then stuff the mixture into halved bell peppers. Bake until the peppers are tender, and serve with cheese on top.
Beef and Bean Chili
Incorporate the stewed beef into a hearty chili. Add canned tomatoes, kidney beans, and chili spices for a warm, filling dish, perfect with cornbread.
