Birria Tacos Crispy Delight (Print Version)
# Ingredients:
→ For the beef birria and birria sauce
01 -
4 pounds beef chuck roast, cut into 3-inch chunks
02 -
10 guajillo chilies
03 -
5 ancho chilies
04 -
3 arbol chilies
05 -
2 Roma tomatoes
06 -
1 white onion, quartered
07 -
6 garlic cloves, unpeeled
08 -
2 cups low-sodium beef broth
09 -
2 tablespoons apple cider vinegar
10 -
2 teaspoons kosher salt
11 -
1 teaspoon ground black pepper
12 -
1 teaspoon ground cumin
13 -
1 teaspoon dried Mexican oregano
14 -
½ teaspoon ground cloves
15 -
½ teaspoon ground cinnamon
16 -
¼ teaspoon ground ginger
17 -
3 bay leaves
→ For the birria tacos
18 -
Corn tortillas or cassava flour tortillas
19 -
Diced white onion
20 -
Roughly chopped cilantro
21 -
Oaxacan cheese
# Instructions:
01 -
Remove stems and seeds from chilies. Rinse chilies to remove dirt. Add the guajillo, ancho, and arbol chilies to a medium pot, cover with water, and simmer over medium heat for 15 minutes until softened.
02 -
While the chilies cook, place tomatoes, onion, and garlic cloves on a quarter sheet pan. Broil for 4 to 6 minutes until lightly charred.
03 -
Transfer softened chilies and 1 cup of their cooking liquid to a high-powered blender. Peel garlic and add to blender along with roasted vegetables, broth, vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until smooth.
04 -
Place beef chunks into a slow cooker. Pour birria sauce over the beef, add bay leaves, and mix gently. Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours until beef is tender and easy to shred.
05 -
Discard bay leaves. Remove beef and shred using two forks. Return shredded beef to the slow cooker, stir, and allow it to absorb the liquid (consomme).
06 -
Dip tortillas in the top layer of the birria liquid, where the fat sits.
07 -
Heat a skillet over medium heat. Fry the dipped tortillas on one side until crisp. Flip, sprinkle cheese over the tortilla, and add a portion of birria, onion, and cilantro. Fold in half and fry for 2 to 3 minutes on each side until crispy. Serve with consomme for dipping.
# Notes:
01 -
Cassava flour tortillas can be used as a corn-free alternative.
02 -
If Oaxacan cheese is unavailable, substitute with a Mexican cheese blend.
03 -
Store leftover birria in an airtight container for up to 5 days in the refrigerator or 3 months in the freezer.
04 -
Allow the beef to cool to room temperature before storing in the fridge or freezer.