Ingredients
Equipment
Method
- In a dry skillet over medium heat, toast the dried guajillo and ancho chilies for about 30-60 seconds per side, until fragrant but not burnt. This step awakens their flavors. Once toasted, place them in a heatproof bowl and cover with hot water. Let them rehydrate for at least 20-30 minutes.3 Guajillo chilies, 2 Ancho chilies
- While the chilies rehydrate, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.1 tablespoon olive oil, 2 pounds beef chuck roast, salt, freshly ground black pepper
- Add the quartered onion and garlic cloves to the same pot. Sauté for 3-5 minutes until they begin to soften and lightly brown.1 large white onion, 4 cloves garlic
- Drain the rehydrated chilies, reserving a little of the soaking liquid if needed for blending. Place the rehydrated chilies, sautéed onion and garlic, chipotle pepper with adobo sauce, oregano, cumin, cinnamon, cloves, and crushed tomatoes into a blender. Blend until very smooth. If the mixture is too thick, add a splash of the reserved chili soaking liquid or beef broth to help it blend.3 Guajillo chilies, 2 Ancho chilies, 1 large white onion, 4 cloves garlic, 1 chipotle pepper in adobo sauce, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1 (28-ounce) can crushed tomatoes, 4 cups beef broth
- Pour the blended chili sauce back into the Dutch oven. Add the beef broth, apple cider vinegar, and Worcestershire sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.4 cups beef broth, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce
- Return the seared beef to the pot. Ensure the meat is mostly submerged in the liquid. If not, add a little more beef broth or water. Bring back to a gentle simmer, then cover the pot and reduce the heat to low. Let it simmer for at least 1.5 to 2 hours, or until the beef is fork-tender and easily shreds.2 pounds beef chuck roast, 4 cups beef broth
- Once the beef is tender, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces.2 pounds beef chuck roast
- While the beef rests, skim any excess fat from the surface of the birria liquid remaining in the pot. Increase the heat to medium-high and let the liquid simmer uncovered for about 10-15 minutes, or until it has reduced slightly and thickened into a rich consommé. Taste and adjust seasoning with salt and pepper if needed.salt, freshly ground black pepper
- For authentic birria tacos, you’ll want to dip your tortillas in the flavorful rendered fat (oil) from the birria consommé. You can skim some of this off the top of the simmering consommé before frying. Heat a tablespoon or two of this oil (or regular cooking oil) in a skillet over medium heat. Dip each corn tortilla quickly into the consommé or oil, then place it in the hot skillet.12-16 small corn tortillas
- Add a generous portion of the shredded beef to one half of the dipped tortilla. If using, sprinkle with Oaxaca cheese. Fold the tortilla in half to create a taco. Cook the tacos for 2-3 minutes per side, until golden brown and slightly crispy, with the cheese melted and gooey.2 pounds beef chuck roast, optional shredded Oaxaca cheese, 12-16 small corn tortillas
- Remove the tacos from the skillet and enjoy immediately! Serve with finely chopped white onion, fresh cilantro, lime wedges, your favorite salsa, and a side of the reserved consommé for dipping.finely chopped white onion, fresh cilantro, lime wedges, your favorite salsa
Notes
Allow birria meat and consommé to cool completely before storing. Refrigerate separately in airtight containers for up to 3-4 days. Freeze for up to 3 months.
