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Birria de Res Tacos (Beef Birria Tacos)
Birria de Res Tacos (Beef Birria Tacos)
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Prep Time:
20 minutes
Cook Time:
225 minutes
Total Time:
255 minutes
Succulent birria beef tacos with rich 3-chile sauce, herbs, and spices for a flavorful Mexican feast.
Ingredients:
  • 6 dried guajillo chile peppers, seeded
  • 4 dried chile de arbol peppers, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 tablespoon olive oil, or as needed
  • 4 medium Roma tomatoes
  • 2 tablespoons white vinegar
  • 2 cloves garlic
  • 2 teaspoons ground black pepper
  • 4 whole cloves
  • 1 pinch ground cinnamon
  • 1 pinch ground cumin
  • 1 pinch dried marjoram
  • 1 pinch dried oregano
  • 1 pinch salt
  • 4 pounds beef chuck roast
  • salt and freshly ground black pepper to taste
  • 18 corn tortillas
  • 1 large white onion, finely chopped
  • 1 bunch fresh cilantro, chopped
  • 1 cup shredded queso asadero (white Mexican cheese)
Instructions:
  • Preheat the oven to 325°F (165°C) while bringing a pot of water to a boil.
  • Begin the sauce by placing guajillo, arbol, and ancho chile peppers in the boiling water and simmer for 5 minutes.
  • Remove the pot from the heat and let the peppers soak until they cool down. Then, drain them, saving 1/4 cup of the cooking water.
  • Sear the meat: Prepare the beef by rinsing it and gently patting it dry with paper towels. Cut it into chunks if preferred, and season generously with salt and pepper.
  • In a Dutch oven over medium-high heat, sizzle beef in oil until all sides are nicely browned, approximately 10 minutes. Then, set aside.
  • While the beef sears, prepare the sauce: Line a heavy cast-iron grill pan or griddle with aluminum foil over high heat. Place tomatoes in a single layer on top. Grill until tomato skin is charred on all sides and starts to peel, for about 3 to 5 minutes.
  • Blend cooled chile peppers with vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt. Add reserved 1/4 cup of chile water and blend until smooth.
  • Pour the strained chile sauce into a mesh strainer and drizzle it over the browned meat in the Dutch oven, ensuring the roast is fully coated; cover with a lid.
  • Cook in the preheated oven, brushing meat every 45 minutes with sauce, until birria starts to fall apart, for 3 to 4 hours. Uncover and bake until birria is crispy on top, for about 20 minutes. Rest, covered with 2 layers of aluminum foil, in a warm area for 10 minutes after removing from the oven.
  • Transfer the meat to a cutting board and skim off any excess fat from the sauce. Using two forks, shred the meat, then mix it back into the pot with the sauce.
  • Prepare mouthwatering tacos: Spread birria on each tortilla and sprinkle with Mexican cheese, chopped onion, and cilantro. Heat tortillas on a griddle until crispy and cheese is melted, flipping as needed.
  • Serve with a side of additional sauce for dipping.

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