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Birria Tacos

Name: Birria Tacos
Ingredients: 3 lbs /1.5kg beef chuck roast (cut into 2-3 inch chunks); 20 g coarse kosher salt (1 T + 1 t); 45 g oil (3 T); 30 g guajillo chiles (~10); 30 g ancho chiles (~6); 675 g water (3 c); 175 g onion (rough chopped, ~1 medium); 25 g garlic (6-7 cloves); 875 g store-bought beef stock (divided, 3½ c, 675g + 200g); 20 g tomato paste (1 T); 1 large chipotle chile in adobo; 35 g achiote annatto paste (2 T); 2 g ground cumin (1 t); 2 g ground coriander (1 t); 2 g ground cinnamon (1 t); 3 g ground black pepper (1½ t); ⅛ t ground cloves; 1 g dried oregano (½ t); 20 g apple cider vinegar (1½ T); 10 g salt (2 t); 20 g agave syrup (1 T); 200 g braising adobo sauce (3/4c); 300 g beef stock (1 1/4c); 3-5 g Better Than Bouillon beef base (½-1 t)

It took me a while to finally come around to the idea of this recipe, but boy am I glad I did! These are by far my favorite tacos I have had in a long time. The whole process is such a labor of love too, I hope you have as much fun making these tacos as I did.

Ingredients

BEEF:

3 lbs /1.5kg beef chuck roast, cut into 2-3 inch chunks
20 g coarse kosher salt, 1 T + 1 t
45 g oil, 3 T
30 g guajillo chiles, ~10
30 g ancho chiles, ~6
675 g water, 3 c
175 g onion, rough chopped, ~1 medium
25 g garlic, 6-7 cloves
875 g store-bought beef stock, divided, 3½ c, 675g + 200g
20 g tomato paste, 1 T
1 large chipotle chile in adobo
35 g achiote annatto paste, 2 T
2 g ground cumin, 1 t
2 g ground coriander, 1 t
2 g ground cinnamon, 1 t
3 g ground black pepper, 1½ t
⅛ t ground cloves
1 g dried oregano, ½ t
20 g apple cider vinegar, 1½ T
10 g salt, 2 t
20 g agave syrup, 1 T

DIPPING CONSUME:

200 g braising adobo sauce, 3/4c
300 g beef stock, 1 1/4c
3-5 g Better Than Bouillon beef base, ½-1 t

Instructions

PUTTING IT TOGETHER:

Corn tortillas
Mexican melting cheese, Oaxaca, Chihuahua, or Monterey Jack

BEEF:

Cut beef chuck roast into 2-3 inch chunks. Combine beef with 20g salt and 45g oil, tossing to coat evenly. Rest 20 minutes.
Remove stems and seeds from dried chiles, tearing into chunks. Toast in a pot over medium-low heat for 2-3 minutes until fragrant. Add 675g water, onion, and garlic to the pot. Bring to a low simmer. Cover and simmer gently for 10 minutes.
Drain cooking water, then transfer the softened mixture to a blender. Add 675g beef stock, tomato paste, chipotle chiles, achiote paste, cumin, coriander, cinnamon, pepper, cloves, oregano, apple cider vinegar, salt, and agave to the blender. Blend until smooth.
Broil beef chunks on high for 15 minutes until well browned. Deglaze pan with remaining 200g beef stock; scrape up fond and add to pot along with beef and adobo puree.
Bring to a simmer on the stovetop then cover, and braise in a 300°F/150C oven for 2 hours. Check beef tenderness. It should have some give, but not be falling apart. If ready, rest 30 minutes covered. Shred gently by hand into chunks.
For consommé, mix 200g braising adobo with 300g beef stock and bouillon. Heat to dissolve. Brush corn tortillas lightly with braising adobo sauce on both sides.
In a nonstick pan over medium-low heat, fry tortillas in oil. Top half of each tortilla with cheese and 3oz/100g shredded beef. Fold over and fry 4-5 minutes per side over med-low until crispy and browned.
Rest briefly on a wire rack. Serve quesabirria tacos with hot consommé for dipping.