Beef Birria Tacos with Oaxaca Cheese and Crispy Corn Tortillas
By Isabella Quinn
Prep
20 min
Cook
150 min
Total
170 min
Servings
12
Level
Medium
Choose a chuck roast with marbling and cut it into medium-sized pieces․ Braised chuck roast will be very tender and flavorful for a consommé base․ Tacos de birria are tacos made with corn tortillas; the tortillas are fried on the outside and soft on the inside and filled with birria meat and Oaxaca cheese․
Guajillo‚ ancho‚ and chipotle peppers are among the ingredients used in chili sauce․ Other ingredients in the chili sauce include crushed tomatoes‚ beef broth‚ apple cider vinegar‚ bay leaves‚ oregano‚ thyme‚ cumin‚ cinnamon‚ smoked paprika‚ and allspice․ Seasoning for the chuck roast includes salt‚ pepper‚ and garlic powder․ Other ingredients in consomé include onion‚ broth‚ and water․ Taco toppings include corn tortillas‚ Oaxaca cheese‚ cilantro‚ and pico de gallo․
The beef is fully cooked if it can be shredded with two forks․ Taco shells can be fried or baked before or after being filled with consommé and other toppings and drained to make crispy tacos․ Other taco fillings become soggy when exposed to liquids for long periods‚ particularly with thin taco shells․ Using two taco shells can help keep tacos from falling apart․
Serve tacos fresh with consommé for dipping or drizzling and cilantro and pico de gallo toppings․ Do not prepare or serve tacos ahead of time‚ if you can't serve tacos fresh‚ store taco ingredients in the refrigerator and discard or serve leftover tacos․ As detailed by the article's cited source‚ you can reheat leftover tacos in a 350-degree oven until hot and serve them assembled․
Why you'll love this recipe
- Chuck roast is the meat that is shredded and used; medium and large chunks of chuck roast can be shredded after braising․
- Three kinds of chile peppers are included in this sauce for added flavor: guajillo and ancho peppers add depth‚ and chipotle in adobo adds smoky flavor․
- Oaxaca cheese is used for its melting qualities to create a dish with a soft‚ melted cheese filling and fried corn tortilla topping․
- Corn tortillas are a gluten-free option for taco shells‚ and wrapping tacos in two thin tortillas can help keep taco fillings and broth inside the taco․
- Apple cider vinegar provides a tangy flavor to the beef broth, Crushed canned tomatoes provide texture to the chile sauce․
- Fresh cilantro and pico de gallo are added as toppings, The tacos include deeply spiced beef as the central ingredient․
Ingredients
- •4 dried guajillo peppers
- •4 dried ancho chiles
- •4 chipotle peppers in adobo
- •1 onion (chopped)
- •4 cloves garlic
- •½ cup crushed tomatoes
- •½ cup organic beef stock (can substitute water)
- •1 tbsp apple cider vinegar
- •2 bay leaves
- •2 tbsp Mexican oregano
- •1 tsp dried thyme
- •½ tsp cumin
- •½ tsp ground cinnamon
- •½ tsp smoked paprika
- •½ tsp ground allspice
- •3 lb organic chuck roast beef (chopped into medium-large chunks)
- •1 tbsp extra virgin olive oil
- •1 tsp sea salt
- •1 tsp black pepper
- •1 tsp garlic powder
- •½ onion (diced)
- •4 cups organic beef stock
- •2 cups water
- •12 organic corn tortillas
- •Oaxaca cheese (shredded)
- •1 cup fresh cilantro (chopped)
- •pico de gallo
Instructions
- 1
Remove the stems and seeds from all of the dried ancho and guajillo chiles.
- 2
Add the beef stock to a medium-sized pot and bring it to a boil.
- 3
Add the chiles, turn off the heat, cover, and allow them to sit for 15-20 minutes.
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