Birria Tacos

Ingredients

2 pounds boneless chuck

1 pound oxtail or bone-in short ribs

1 teaspoon neutral oil, (avocado or vegetable oil)

SAUCE:

7 ancho chiles, (ends trimmed and de-seeded)

7 guajillo chiles, (ends trimmed and de-seeded)

3 chiles de arbol, (ends trimmed and de-seeded)

1 white onion, (peeled and halved)

6 garlic cloves, (peeled)

4 roma tomatoes

1 tablespoon black peppercorns

1 teaspoon dried Mexican oregano

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/4 teaspoon ground cloves

1/2 Mexican cinnamon stick, (See note if not using Mexican cinnamon)

3 bay leaves

1 teaspoon apple cider vinegar

3 cups beef broth or water, (divided)

TACOS:

1/4 cup minced cilantro

1/4 white onion, (minced)

Juice from 1 lime

Kosher salt

Corn tortillas

3 ounces Oaxacan cheese, (or mozzarella)

Instructions

TO SEAR THE MEAT:

Bring the meat to room temperature, about 30 minutes and then sprinkle liberally on all sides with kosher salt.

In a large Dutch oven (or a pot with an oven-proof lid), set over medium-high heat, add the neutral oil.

When hot, add the meat and sear on all sides until browned.

I like to do a hard sear.

You’ll have to do this in batches.

Transfer to a bowl.

TO MAKE THE SAUCE:

Meanwhile, in another medium pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves and add cold water until it covers everything.

Place over medium heat and simmer gently for about 15 minutes.

Pour through a strainer and transfer the solids (including the whole spices) to a blender. If your blender is small you may need to do this in batches.

Add the apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes.

Add salt to taste (I added about 1 tablespoon of kosher salt).

Note: I have a high-powered blender and it resulted in a super smooth sauce. If you have a blender that is meh, you may want to run the sauce through a strainer to discard any big bits the blender didn’t puree. Very optional!

TO BRAISE THE MEAT:

Preheat the oven to 300F.

Add the meat back to the pot and pour the sauce over it.

To the blender, add the remaining 2 cups of broth or water and swish it around to pick up any leftover sauce and pour it into the pot.

Place over medium heat until it reaches a gentle simmer and then immediately cover and transfer to the preheated oven.

Cook for about 3 hours, until the meat is tender.

TO ASSEMBLE THE TACOS:

Mix together the cilantro, white onion, lime and salt.

Remove the meat from the sauce and shred using two forks.

Ladle the broth into a bowl and add a handful of diced cilantro.

Add a non-stick skillet over medium heat.

Dip the tortilla into the top of the broth (this should be fat) and add it to the skillet.

Pan fry on one side for about 30 seconds and then flip over.

Add a some of the shredded meat and the shredded cheese.

Fold over and cook until pan fried on both sides, about 1 minute.

Transfer to a plate and serve alongside the broth.

Notes

Cuts of meat – You can substitute in goat, lamb or if you can choose oxtail instead of short ribs.

To make this ahead: I actually think this is a great make-ahead meal. You can make the birria first, shred the meat and store the sauce in the fridge. The fat will solidify on the top. You can use that to the pan with the tortillas if you like. Or you can warm it back up when you’re ready to serve.

Most of these ingredients like Mexican cinnamon, dried chiles and Mexican oregano at a Latin supermarket.

If you’re not using Mexican cinnamon, remove it and discard it when you’re done boiling all of the chiles. Mexican cinnamon is very brittle and will easily blend up. But if it’s from say Saigon or somewhere else, it tends to be very hard. I wouldn’t put your blender through that!

To Make it in the Slow-Cooker – You can make this recipe in the slow-cooker by adding the meat and sauce to a slow cooker. Add the broth and set it to high and let it braise for 6-7 hours.

To Make it in the Instant Pot – Sear the meat in the IP. Pour the sauce in, along with the broth. Close the seal, set the setting to “high pressure” and press the “Stew Meat” option. This should be about 50 minutes. Do a natural release. And it should be perfect!

Nutrition Information:

Frequently Asked Questions:

Can I use different types of meat for Birria Tacos?

Yes, you can substitute boneless chuck with cuts like goat, lamb, or oxtail instead of bone-in short ribs.

Where can I find ingredients like Mexican cinnamon and dried chiles?

Most of the specialized ingredients like Mexican cinnamon, dried chiles, and Mexican oregano are typically available at Latin supermarkets.

Can I make this recipe ahead of time?

Yes, this recipe is great for making ahead.

You can prepare the Birria, shred the meat, and store the sauce in the fridge.

You can reheat the components when you’re ready to serve.

How can I adapt this recipe for a slow cooker?

To make this recipe in a slow cooker, add the meat and sauce to the slow cooker, along with the broth. Set it to high and let it braise for 6-7 hours.

Can I use an Instant Pot for this recipe?

Yes, you can use an Instant Pot.

Sear the meat in the Instant Pot, pour in the sauce and broth, close the seal, set it to “high pressure,” and select the “Stew Meat” option for approximately 50 minutes.

Then, do a natural release.

How do I achieve a flavorful sear on the meat?

To achieve a flavorful sear, ensure the meat is brought to room temperature before searing and generously season it with kosher salt.

Sear it in a hot Dutch oven or oven-proof pot with neutral oil over medium-high heat until it’s well-browned on all sides.

Can I use different types of chiles for the sauce?

While the recipe calls for specific types of chiles, you can experiment with different varieties based on your preference or availability.

Ancho, guajillo, and chiles de arbol contribute to the depth of flavor and spice level of the sauce.

How can I adjust the spice level of the sauce?

Adjust the spice level of the sauce by controlling the amount of chiles you use.

Removing the seeds and membranes from the chiles can also reduce the heat level.

What can I substitute for Mexican cinnamon if it’s not available?

If Mexican cinnamon is not available, you can omit it from the recipe.

Alternatively, you can use regular cinnamon, but be aware that it may have a slightly different flavor profile.

How do I know when the meat is tender enough after braising?

The meat should be tender and easily shred with a fork after braising for about 3 hours in the preheated oven at 300°F.

Check for tenderness by testing a piece of meat with a fork.

Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the refrigerator.

When ready to use, simply reheat it before pouring it over the meat.

What are some alternative cheese options for topping the tacos?

If Oaxacan cheese or mozzarella is not available, you can use other types of melting cheese such as Monterey Jack or cheddar.

How can I prevent the tortillas from getting soggy when assembling the tacos?

To prevent the tortillas from getting soggy, dip them quickly into the fat that rises to the top of the broth before pan-frying them.

This creates a protective layer that helps maintain their texture.

Can I freeze leftover Birria for later use?

Yes, you can freeze leftover Birria for later use.

Store it in airtight containers or freezer bags, making sure to remove as much air as possible to prevent freezer burn.

What are some serving suggestions aside from tacos?

Aside from tacos, you can serve Birria with rice, beans, or as a topping for salads or nachos.

The flavorful broth can also be enjoyed as a soup or stew on its own.