Entree: Mexico – Jalisco – Tacos de Birria (Stewed spiced beef shredded and served in corn tortillas with a rich seasoned consommé for dipping)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 4 hrs

Additional 15 min

Total 4 hrs 15 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast, cut into 3–4 large pieces
- 1 lb (454 g) beef short ribs, bone-in
- 6 dried guajillo chiles, stems removed and seeded
- 3 dried ancho chiles, stems removed and seeded
- 2 dried pasilla chiles, stems removed and seeded
- 2 chipotle chiles in adobo (or 1 tbsp / 15 ml adobo sauce) optional for heat
- 1 large white onion, halved (about 8 oz / 225 g)
- 6 cloves garlic
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) ground cloves or 3 whole cloves toasted and ground
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (2.5 g) ground cinnamon
- 2 bay leaves
- 2 tsp (10 g) kosher salt, plus more to taste after cooking
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vegetable oil or lard for browning
- 6 cups (1.4 L) beef broth or water
- 24 small corn tortillas (about 6–8 inches) 
- 8 oz (225 g) queso Oaxaca or melting cheese, shredded (optional)
- 1 cup (240 ml) reserved braising liquid/consomé, strained, per serving use
- Garnishes: 1 cup (30 g) chopped white onion; 1 cup (25 g) chopped fresh cilantro; 2 limes, cut into wedges

Instructions

1. Prepare the chiles: Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat 10–20 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15–20 minutes until pliable. Drain.
2. Make the chile paste: In a blender combine drained chiles, chipotle (if using), half the onion, garlic, vinegar, cumin, ground cloves (or toasted whole cloves), oregano, cinnamon, 1 tsp salt, and 1 cup (240 ml) hot beef broth or the soaking liquid. Blend until very smooth, adding up to 1/2 cup (120 ml) more broth if needed to form a thick sauce.
3. Brown the meat: Pat the beef pieces dry and season with 1 tsp salt and black pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy Dutch oven over medium-high heat. Brown the short ribs and chuck in batches, 3–4 minutes per side, then remove and set aside.
4. Combine and braise: Reduce heat to medium, add the remaining onion half (quartered) and lightly brown for 2 minutes. Return meat to the pot, pour the chile paste over the meat, add bay leaves and remaining beef broth (about 5 cups / 1.2 L) to mostly cover. Bring to a simmer, cover, and braise in a 325°F (160°C) oven for 3 to 4 hours, or simmer gently on the stovetop until meat is fork-tender and falling apart.
5. Shred and strain consomé: Remove meat to a tray and let cool slightly. Strain the braising liquid through a fine sieve into a bowl and skim fat; reserve at least 2–3 cups (480–720 ml) of consomé for serving. Shred the meat, discarding bones and excess fat, and return some shredded meat to a little of the reserved consomé to keep moist.
6. Prepare tortillas and cheese: Warm a large skillet or comal over medium heat. Lightly dip each corn tortilla into a shallow bowl containing a few tablespoons of fat or reserved consomé (or brush with a little oil). If using cheese, sprinkle shredded queso Oaxaca on one half of the tortilla.
7. Assemble and crisp tacos: Place a generous spoonful of shredded birria on the tortilla (over cheese if using), fold and press in the hot skillet for 30–60 seconds per side until the tortilla is crisped and cheese melted. Keep warm on a rack while repeating.
8. Serve: Serve tacos with a small bowl of warm consomé for dipping, and offer chopped onion, cilantro, and lime wedges on the side. Adjust salt in consomé and meat if needed.
9. Leftovers: Reheat shredded birria gently in reserved consomé to keep it moist; consomé can be reduced on the stove for a more concentrated dipping sauce.