Beef Birria Tacos From Mexico (Print Version)
# Ingredients:
→ Chili Mix
01 -
4 dried guajillo chiles, seeds taken out and stems cut off
02 -
4 dried ancho chiles, cleaned and deseeded
03 -
4 smoky chipotle peppers with sauce
04 -
1 chopped onion
05 -
4 cloves of fresh garlic
06 -
½ cup smashed tomatoes
07 -
½ cup natural beef broth (or plain water)
08 -
1 tablespoon tangy apple vinegar
09 -
2 aromatic bay leaves
10 -
2 tablespoons fragrant Mexican oregano
11 -
1 teaspoon dried thyme leaves
12 -
½ teaspoon ground cumin seeds
13 -
½ teaspoon powdered cinnamon
14 -
½ teaspoon smoky sweet paprika
15 -
½ teaspoon warm ground allspice
→ Beef and Broth
16 -
3 pounds natural chuck beef, chopped into big chunks
17 -
1 tablespoon pure olive oil
18 -
1 teaspoon natural sea salt
19 -
1 teaspoon cracked black pepper
20 -
1 teaspoon powdered garlic
21 -
½ diced onion
22 -
4 cups natural beef broth
23 -
2 cups fresh water
→ Taco Assembly
24 -
12 natural corn wraps
25 -
Grated Oaxaca cheese
26 -
1 cup chopped fresh cilantro
# Instructions:
01 -
Put cleaned dried chiles in hot beef broth for about 15-20 mins. Throw softened chiles and all other sauce stuff in a blender until smooth. Add more liquid if it's too thick.
02 -
Rub beef chunks with garlic powder, salt and pepper. Brown them in hot oil in your Dutch oven till they're golden everywhere. Take beef out and cook onions in the same pot till they're soft.
03 -
Stir chile sauce into pot with the soft onions and let it bubble a bit. Add your broth and water, put meat back in, and mix it all up. Stick it in a 350°F oven and let it cook for 2½ hours till the meat falls apart.
04 -
Pull the meat apart and save a cup of the tasty liquid in a bowl with fresh cilantro for dipping. Keep the rest of your meat sitting in its juice.
05 -
Warm up a pan with some oil. Dunk tortillas in your saved broth, stuff with shredded meat and cheese, fold them over, and cook till they're crunchy and the cheese gets all melty. Serve with your dipping sauce.
# Notes:
01 -
You can keep any extra stuff in the fridge for 3-4 days if you store it all separately
02 -
Make it as hot or mild as you want
03 -
You can get everything ready ahead of time if you're busy