Beef Birria Street Tacos (Birria de Res)

Name: Beef Birria Street Tacos (Birria de Res)
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Yield: 18 servings
Cuisine: Mexican
Ingredients: 2 tsp Black Pepper; 4 lb Chuck Roast; 18 whole Corn Tortilla; 2 whole Dried Ancho Chile Pepper; 4 whole Dried Chile de Árbol; 6 whole Dried Guajillo Chili; 1 pinch Dried Oregano; 1 bunch Fresh Cilantro; 2 cloves Garlic; 1 pinch Ground Cinnamon; 1 pinch Ground Cumin; 1 pinch Ground Thyme; 1 pinch Marjoram; 1 tbsp Olive Oil; 4 whole Roma Tomato; 1 pinch Salt; 1 pinch Salt & Pepper; 1 cup Shredded Cheese; 1 whole White Onion; 2 tbsp White Vinegar; 4 whole Whole Cloves

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Halal 🕌Anabolic Diet

Beef Birria Street Tacos (Birria de Res) feature ultra-tender braised chuck roast bathed in a rich, three-chile and tomato consomé with subtle notes of clove and cinnamon. Each tortilla is dipped and griddled for a crisp, juicy bite, then finished with onion, cilantro, and melty queso asadero. Perfect for a cozy weekend dinner or a crowd-pleasing taco night.

Prep20 mins
Cook3 hrs 45 mins
Serves18
DifficultyMedium

1

Gather all the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2

Fill a pot with water; bring it to a boil. Add the guajillo, arbol, and ancho chile peppers; boil for 5 minutes.
3

Remove from heat and let the peppers soak until cool. Drain; reserve 1/4 cup of the cooking liquid.
4

Meanwhile, rinse the beef; pat dry with paper towels. Cut the beef into chunks if desired; season with salt and black pepper.
5

Heat the oil in a Dutch oven over medium-high heat. Add the beef; cook until browned on all sides, about 10 minutes. Remove from the heat.
6

While the beef sears, line a heavy cast-iron grill pan or griddle with aluminum foil; place over high heat. Arrange the tomatoes in a single layer on the foil; grill until the skins are burned on all sides and begin to peel, 3 to 5 minutes.
7

Place the cooled chile peppers into a blender; add the charred tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt. Pour in the reserved 1/4 cup cooking liquid; blend until smooth.
8

Strain the chile sauce through a mesh strainer; pour it over the browned beef in the Dutch oven, turning until the beef is fully coated with sauce. Cover the Dutch oven with a lid.
9

Bake in the preheated oven, basting the beef every 45 minutes with the sauce, until the birria starts to fall apart, 3 to 4 hours. Remove the lid; bake, uncovered, until the birria is crispy on top, about 20 minutes more. Remove from the oven, cover with 2 layers of aluminum foil, and let rest in a warm area for 10 minutes.
10

Transfer the beef to a cutting board; strain off any fat from the sauce. Shred the beef with two forks; return it to the pot and stir with the sauce to coat.
11

Fill each tortilla with birria; top with Mexican cheese, chopped onion, and cilantro. Warm the tortillas on a griddle, flipping until both sides are crispy and the cheese is melted.
12

Serve with extra sauce on the side for dipping.