Birria de Res Tacos (Beef Birria Tacos)
Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.
- Serves: 18 persons
- 6dried guajillo chile peppers, seeded
- 2dried ancho chiles, stemmed and seeded
- 4dried chile de arbol peppers, stemmed and seeded
- 4pounds beef chuck roast
- salt and freshly ground black pepper to taste
- 1tablespoon olive oil, or as needed
- 4Roma tomatoes
- 2tablespoons white vinegar
- 2garlic cloves
- 2teaspoons ground black pepper
- 4whole cloves
- 1pinch ground cinnamon
- 1pinch ground cumin
- 1pinch ground thyme
- 1pinch dried marjoram
- 1pinch dried oregano
- 18corn tortillas
- 1large white onion, finely chopped
- 1bunch fresh cilantro, chopped
Step 1Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
Step 2Preheat the oven to 325 degrees F (165 degrees C).
Step 3Rinse meat and pat dry with paper towels. Season with salt and pepper.
Step 4Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
Step 5Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
Step 6Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
Step 7Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
Step 8Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
Step 9Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.