Entree: United States – Arizona-Sonoran – Tacos de Birria (Shredded slow-braised beef served in corn tortillas with a spicy chile consomé for dipping)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Total 4 hrs

Ingredients

- 3 lb (1.36 kg) beef chuck roast, cut into 2–3 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 cup (240 ml) hot water (for soaking chiles)
- 1 medium white onion, quartered — about 8 oz (225 g)
- 6 garlic cloves
- 2 roma tomatoes, halved — about 10 oz (300 g)
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano (preferably Mexican oregano)
- 1/2 tsp (1 g) ground cinnamon
- 4 whole cloves
- 2 bay leaves
- 4 cups (960 ml) beef broth (or water for braising)
- 1 tbsp (15 g) kosher salt, or to taste
- 1 tsp (5 g) black pepper
- 12 corn tortillas (about 8 oz / 225 g total)
- 8 oz (225 g) Oaxaca or Monterey Jack cheese, shredded (optional, for quesabirria)
- Vegetable oil or lard for frying, 2–3 tbsp (30–45 ml)
- 1 small white onion, finely chopped for garnish — about 4 oz (115 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges

Instructions

1. Toast dried chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned; transfer to a bowl and cover with 1 cup (240 ml) hot water to soak for 15 minutes.
2. In the same skillet, char onion quarters and tomato halves until blackened spots appear; place in a blender with garlic, soaked chiles (reserve soaking liquid), apple cider vinegar, cumin, oregano, cinnamon, cloves, and 1/2 cup (120 ml) of the reserved chile soaking liquid; blend to a smooth adobo, adding more soaking liquid if needed.
3. Season beef pieces with salt and pepper; heat 2 tbsp (30 ml) oil in a large Dutch oven or heavy pot over medium-high heat and brown beef on all sides in batches.
4. Return all browned beef to the pot, pour the blended adobo over the meat, add bay leaves and beef broth (enough to mostly cover), bring to a boil, then reduce to a low simmer. Cover and braise gently for 3 to 3 1/2 hours until meat is very tender and shreds easily. Alternatively, braise in a 300°F (150°C) oven.
5. Remove beef to a platter and shred with two forks. Strain the braising liquid through a fine mesh sieve into a bowl to collect the consomé; skim fat if desired. Keep warm.
6. Heat a large skillet over medium heat and add 1 tbsp (15 ml) oil. Dip each corn tortilla into the warm consomé to coat both sides, then place in the skillet. Add a little shredded beef and 1–2 tbsp (15–30 g) cheese to one half of the tortilla if using; fold and cook until crisp and cheese is melted, about 1–2 minutes per side. Repeat with remaining tortillas.
7. Serve tacos hot with a small bowl of warm consomé for dipping, and garnish with chopped onion, cilantro, and lime wedges. Adjust consomé salt to taste before serving.