Ingredients
Equipment
Method
- Pat the beef chuck roast chunks dry with paper towels. Season generously with salt. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until deeply browned. Remove the beef from the pot and set aside.3 pounds beef chuck roast, 2 tablespoons olive oil, to taste salt
- Place the guajillo and ancho chilies in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until softened. Drain the chilies, reserving about ½ cup of the soaking liquid.4-5 dried guajillo chilies, 2-3 dried ancho chilies
- In the same Dutch oven (you may need to wipe out excess fat if there's too much, but leave a thin layer), add the quartered onion and garlic cloves. Cook over medium heat until softened and lightly charred, about 5-7 minutes.1 large white onion, 6-8 cloves garlic
- Transfer the softened, drained chilies, toasted onion, garlic, chipotle peppers and adobo sauce, cumin, oregano, cinnamon, cloves, bay leaves, and tomato paste to a blender. Add the reserved chili soaking liquid and about 1 cup of the beef broth. Blend until you have a smooth paste. If it’s too thick, add a little more beef broth or water.1 large white onion, 6-8 cloves garlic, 4-5 dried guajillo chilies, 2-3 dried ancho chilies, 2 chipotle peppers in adobo sauce, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, to taste salt, 1 tablespoon tomato paste, 4 cups beef broth, 1 cup water
- Return the seared beef to the Dutch oven. Pour the blended chili sauce over the beef. Add the remaining beef broth and water. Stir to ensure the beef is mostly submerged. Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and let it cook for 3-4 hours, or until the beef is fork-tender and easily shreds.3 pounds beef chuck roast, 4 cups beef broth, 1 cup water
- Once the beef is tender, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the beef. Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the solids. You should have a rich, flavorful consommé. Skim off any excess fat from the consommé if desired. Return the shredded beef to the pot with some of the consommé.
- Heat a skillet or comal over medium-high heat. Dip each corn tortilla into the consommé, then place it on the skillet. Cook for about 1-2 minutes per side until lightly softened.12-15 corn tortillas
- Add a tablespoon of beef fat from the birria pot (or vegetable oil) to the skillet. Place a consommé-dipped tortilla onto the hot fat. Spoon some of the shredded beef mixture onto one half of the tortilla. Fold the tortilla in half to create a taco. Cook for 2-3 minutes per side until golden brown and crispy. Repeat with remaining tortillas and beef. If adding cheese, sprinkle it onto the tortilla before folding.1 tablespoon toasted beef fat or vegetable oil, optional queso fresco or shredded Monterey Jack cheese
- Serve the Tastiest Beef Birria Tacos immediately with bowls of the hot consommé for dipping. Garnish with chopped white onion and fresh cilantro. Serve with lime wedges.chopped white onion, chopped fresh cilantro, lime wedges
Notes
Allow consommé to cool and solidify fat at the top before storing. Reheat tacos in a dry skillet for best results.
