Birria Tacos
Ingredients
Serves 10- 85 g Oaxacan cheese or mozzarella
- 905 g Boneless chuck
- 455 g Oxtail or bone-in short ribs
- 1 tsp Neutral oil avocado or vegetable oil
- 7 pieces Ancho chiles ends trimmed and de-seeded
- 7 pieces Guajillo chiles ends trimmed and de-seeded
- 3 pieces Chiles de arbol ends trimmed and de-seeded
- 1 piece White onion peeled and halved
- 6 cloves Garlic peeled
- 4 pieces Roma tomatoes
- 1 tbsp Black peppercorns
- 1 tsp Dried Mexican oregano
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- ¼ tsp Ground cloves
- 0.5 sticks Mexican cinnamon see note if not using Mexican cinnamon
- 3 pieces Bay leaves
- 1 tsp Apple cider vinegar
- 710 ml Beef broth or water divided
- 60 ml Cilantro minced
- 0.3 pieces White onion minced
- 1 Lime juice from 1 lime
- Kosher salt to taste
- Corn tortillas
Method
23 steps · 240 min- Step 1
Bring meat to room temperature for 30 minutes.
- Step 2
Sprinkle meat with kosher salt.
- Step 3
Heat Dutch oven over medium-high heat and add neutral oil.
- Step 4
Add meat to Dutch oven and sear on all sides until browned.
- Step 5
Transfer seared meat to a bowl.
- Step 6
Add dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves, and cold water to a pot.
- Step 7
Place pot over medium heat and simmer gently for about 15 minutes.
- Step 8
Strain mixture and transfer solids to a blender.
- Step 9
Add apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes.
- Step 10
Add salt to taste.
- Step 11
Preheat oven to 300F.
- Step 12
Add meat back to the pot and pour the sauce over it.
- Step 13
Add remaining 2 cups of broth or water to the pot and swish to pick up leftover sauce, then place over medium heat until gentle simmer.
- Step 14
Cover pot and transfer to preheated oven; cook for about 3 hours until meat is tender.
- Step 15
Mix together cilantro, white onion, lime juice, and kosher salt.
- Step 16
Remove meat from sauce and shred using two forks.
- Step 17
Ladle broth into a bowl and add a handful of diced cilantro.
- Step 18
Heat non-stick skillet over medium heat.
- Step 19
Dip tortilla into the top of the broth and add to skillet.
- Step 20
Pan fry tortilla on one side for about 30 seconds then flip.
- Step 21
Add shredded meat and shredded cheese to tortilla.
- Step 22
Fold tortilla and cook until pan fried on both sides, about 1 minute.
- Step 23
Transfer taco to a plate and serve alongside the broth.
