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Birria Beef Tacos

Rich and flavorful birria beef served as a stew or filling for tacos topped with onions, cilantro, and a squeeze of fresh lime juice!
Course: Entrée
Cuisine: Mexican

Ingredients

  • 2 T. vegetable oil
  • 4 lb. chuck roast cut into 4 large chunks
  • 2 lbs. short ribs bone in
  • Salt and black pepper
  • 8 c. water
  • 1 lg. white onion skins removed, cut in quarters
  • 1 whole garlic bulb top cut off, no need to peel
  • 1 lg. carrot cut in half lengthwise, then cut in half crosswise (4 pieces)
  • 8 dried guajillo chiles stems, seeds & membranes removed
  • 3 T. Better than Bouillon roasted chicken base
  • 5 bay leaves
  • 1 1/2 tsp. chili powder
  • 1 tsp. Mexican oregano
  • 1 tsp. ground cumin
  • 1 tsp. salt adjust to taste
  • 14-16 corn tortillas for serving
  • 2 c. shredded quesadilla cheese Monterey Jack, Mozzarella or Oaxaca cheese
  • GARNISHES:
  • Diced onions for serving
  • Chopped cilantro for serving
  • Lime wedges for serving

Instructions

  • In a large Dutch oven (mine is 8-quart) or heavy bottom pot, heat oil over medium heat. Season the roast chunks and short ribs with salt and pepper. Brown on all sides of the meat. Do not overcrowd the pot, work in batches if needed.
  • Add water, onion, garlic, carrots, and dried Guajillo chilies scraping up any bits from the bottom of the pot.
  • Add chicken bouillon, bay leaves, chili powder, Mexican oregano, cumin, and salt, stir to combine. Bring to a boil.
  • After 30 minutes, skim the foam off the top and discard. Remove the peppers and place in a blender or food processor. Add a 1/2 cup of broth, blend until smooth. Strain the peppers if needed to remove bits of skin, if using a high-powered blender this step is not necessary. Add the blended peppers back into the pot and stir to combine.
  • Cover and continue to simmer for about 3 hours or until meat is tender, falling off the bone, and shreds easily, stirring every 40 minutes or so.
  • Skim the grease from the top of the broth (SAVE THIS!) Pour the grease into a small skillet or saucepan, use this to pan fry the tacos.
  • Remove the onion, garlic, carrots from the broth. (They were in the broth for flavoring, but you eat them if you want!) Also remove the bay leaves.
  • Remove the meat from the broth and shred for serving, discard the bones.
  • Using an immersion blender, blend the remaining broth in the pot.
  • TACOS: Heat a large skillet/griddle over medium heat.
  • Dip a corn tortilla into the reserved grease from the broth. Place in the skillet and top with the chopped meat and cheese. Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side. Cook until both sides are crisp.
  • Remove from the heat and allow to cool briefly before serving, they will be very hot. Continue until all tacos are cooked.
  • Top tacos with diced onions, fresh cilantro, and a squeeze of lime juice. Serve with a side of broth topped with onions and cilantro. Dip the tacos into the broth and devour!
  • STEW: Add a couple pieces of meat to a bowl, spoon broth over the meat. Top with diced onions, fresh cilantro, and a lime wedge and enjoy!