Authentic Mexican birria tacos made with braised beef in a fragrant 3-chile and tomato sauce with an abundance of herbs and spices for an impressive meal.
Preparation Time
20 mins
Cooking Time
3 hr 45 mins
Total Time
4 hr 5 mins
Calories
268 Calories
Recipe Instructions
Step 1
Meanwhile, sear the meat: Rinse beef and pat dry with paper towels. Cut beef into chunks if desired, and season with salt and pepper.
Step 2
Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Remove from the heat.
Step 3
While the beef is searing, continue the sauce: Line 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 4
Strain chile sauce through a mesh strainer and pour over browned meat in the Dutch oven, turning the roast so it is completely covered with sauce; cover with a lid.
Step 5
Bake in the preheated oven, basting meat every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the 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 6
Remove meat to a cutting board and strain off any fat from the sauce. Shred meat with two forks, then return meat to the pot and stir with the sauce to combine.
Step 7
Assemble and heat tacos: Fill each tortilla with birria and top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides are crispy and cheese is melted.
Step 8
Serve with extra sauce on the side for dipping.
Step 9
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Fill a pot with water and bring to a boil.
Step 10
Start the sauce: Add guajillo, arbol, and ancho chile peppers to the boiling water; boil for 5 minutes.
Step 11
Remove pot from the heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the cooking water.
Step 12
Place cooled chile peppers into a blender. Add grilled tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt in a blender. Pour in the reserved 1/4 cup of chile water and blend until smooth.
Ingredients
1 pinch salt
1 pinch ground cinnamon
2 cloves garlic
2 tablespoons white vinegar
1 pinch dried marjoram
2 teaspoons ground black pepper
salt and freshly ground black pepper to taste
4 whole cloves
1 pinch dried oregano
1 bunch fresh cilantro, chopped
1 pinch ground cumin
1 tablespoon olive oil, or as needed
4 pounds beef chuck roast
1 pinch ground thyme
4 medium Roma tomatoes
1 cup shredded queso asadero (white Mexican cheese)
2 dried ancho chiles, stemmed and seeded
1 large white onion, finely chopped
18 corn tortillas
6 dried guajillo chile peppers, seeded
4 dried chile de arbol peppers, stemmed and seeded
