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Birria Tacos

Name: Birria Tacos
Prep time: 60 min
Cook time: 165 min
Total time: 225 min
Ingredients: 1 ½ kg beef chuck roast (cut into 2-3 inch (5-7cm) chunks); 20 g kosher salt; 45 g oil; 30 g guajillo chiles (~10); 30 g ancho chiles (~6); 675 g water; 175 g white onion (rough chopped, ~1 medium); 25 g garlic (6-7 cloves); 875 g store-bought beef stock (divided, 675g + 200g); 20 g tomato paste; 1 large chipotle chile in adobo; 35 g achiote annatto paste; 2 g cumin (ground); 2 g coriander (ground); 2 g cinnamon (ground); 3 g black pepper (ground); ⅛ t cloves (ground); 1 g dried oregano; 20 g apple cider vinegar; 10 g kosher salt; 20 g agave syrup; 200 g braising adobo sauce; 300 g beef stock (1 1/4c); 3-5 g Better Than Bouillon beef base (½-1 t); corn tortillas; Mexican melting cheese (Oaxaca, chihuahua, or monterey jack)

By Brian Lagerstrom

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.

Prep Time: 1

Cook Time: 2 45

Total Time: 3 45

Servings: tacos

Ingredients

BEEF:

1 ½ kg beef chuck roast, cut into 2-3 inch (5-7cm) chunks
20 g kosher salt
45 g oil
30 g guajillo chiles, ~10
30 g ancho chiles, ~6
675 g water
175 g white onion, rough chopped, ~1 medium
25 g garlic, 6-7 cloves
875 g store-bought beef stock, divided, 675g + 200g
20 g tomato paste
1 large chipotle chile in adobo
35 g achiote annatto paste
2 g cumin, ground
2 g coriander, ground
2 g cinnamon, ground
3 g black pepper, ground
⅛ t cloves, ground
1 g dried oregano
20 g apple cider vinegar
10 g kosher salt
20 g agave syrup

DIPPING CONSUME:

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

PUTTING IT TOGETHER:

corn tortillas
Mexican melting cheese, Oaxaca, chihuahua, or monterey jack

Metric – US Customary

Instructions

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/150°C 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.