Beef Birria Tacos
Ingredients
Boil These Ingredients for 15 minutes
- 4 lbs Chuck Roast
- 1 White Onion
- 4 Ancho chiles Dried
- 4 Guajillo chiles Dried
- 3 Chili de arbol Dried
- 2 Chipotle peppers in adobo sauce Canned
- 3 Roma tomatoes
- 1/2 Mexican Cinnamon Stick You can use a regular cinnamon stick, but remove it before blending
- 2 Bay leaves
Add to Blender with Strained Solids
- 2 Cups Beef broth
- 1 cup Chili Water
- 1/4 Cup Distilled white vinegar
- 5 Cloves Garlic
- 1 tsp Oregano
- 2 tsp Ground cloves
- 1 tsp Cumin
- 1 tsp Pepper
- 1 tsp Salt
Equipment
- Flat Top Grill or BBQ Grill (I used the sidekick flat top grill on my Camp Chef Woodwind Pro)
- Blender
- Large Dutch oven
- Comal or Frying Pan
- Fine-mesh strainer
- Meat probe thermometer (I used the ThermoWorks ThermaPen ONE)
- Saucepot
Instructions
Cut and Grill the Meat
- Cut the chuck roast into sections, removing tough connective tissues and hard fat.
- Using a flat-top grill or frying pan, sear the meat on high heat for a couple of minutes per side to get a nice char on the outside of the meat. If you are using a BBQ grill and not a flat top, preheat the grill to around 500º and sear the outsides of the meat for a couple of minutes per side. I am not trying to cook the meat here, I want a nice seared crust.
Prepare the Birria Sauce
- In a medium pot, combine: 4 Guajillo chiles, 4 Ancho chiles, 3 Arbol chiles, 3 Roma tomatoes, 1 White Onion, 1/2 Mexican cinnamon stick, 2 Bay leaves, 2 Chipotle peppers in adobo sauce. Bring to a boil and then simmer for 15 minutes
Blend the Birria Sauce
- Using a strainer or slotted spoon, add the solids to a blender. Save 1 cup of the chili water to add to the blender. Add the remaining ingredients listed below to the blender.1 cup chili water, 2 cups beef broth, 1/4 Cup White vinegar, 5 Cloves of Garlic, 1 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Oregano, 2 tsp Ground cloves, 1 tsp Cumin.
- Blend on high for 2-3 minutes until the sauce is smooth.
- Strain the sauce with a fine mesh strainer to remove any solids. Discard the solids.
Braise The Meat
- Transfer the seared meat to a large Dutch oven and pour the sauce over the meat. Cover with the lid and place it in the oven at 300.
Braise the meat
- Braise the meat in the sauce for 2-3 hours until you get an internal temperature of around 205 – 209ºF. Once the meat reaches 205º, test it to see if it is fork-tender. Continue cooking until you get the fall-apart texture that you are looking for.
Strain The Sauce
- Strain The Sauce From The Meat and Shred the meat. This flavorful sauce is called Comsumé now and can be served as a dipping sauce with the birra tacos. Shred the meat.
Assemble the Birria Tacos
- Preheat a comal, frying pan or your flat top grill and add some oil. Dip the tortillas onto the oil on the top of the consumé and fry the tortilla for about a minute before flipping it over. Add shredded birria meat and Oaxaca cheese if you want a quesabirria taco. Fold and continue to fry until the tortilla is golden brown and crispy.
Garnish and Serve
- Serve Birria Tacos with Diced White Onions, Fresh chopped cilantro, and Lime wedges
- Add a small bowl of Consumé when you serve the beef birria tacos so you can dip the taco into the flavorful sauce.
Video
Nutrition
Hot Tip
Once the meat hits the point where it will fall apart, let it rest for at least an hour before shredding it. The longer you let it rest, the more flavor it will absorb. You can let it rest for 2-3 hours in the sauce before serving it.
I live in San Diego, and beef birria tacos are all the rage right now, with one taqueria even being recognized by the Michelin guide. So, obviously, I have many different birria tacos and I have experimented with making beef birria on the grill at my house. I have made it a few times and have cooked it on both the smoker and on a grill. I prefer the grill method, so that is the process that I will outline today.
What is Birria
Birria is a slow-cooked meat stew that originated in Mexico. It is made with inexpensive cuts of beef or sometimes even goat. I use beef chuck roast when I make birria. The meat is braised in a mixture of chilies, herbs, and spices for several hours until the tough cuts of meat start to fall apart, resulting in tender, juicy, and flavorful shredded meat. It can be served as a stew, but the beef birria taco is what made this meat gain popularity. If you add cheese to a Beef birria taco, it is called a quesabirria taco.
Can you smoke Beef Birria
I have tried smoking the meat for this recipe, and the short answer is yes, you can smoke the chuck roast, but I don’t recommend it for birria tacos. After braising the beef in the chili sauce for several hours, I have found that you lose most, if not all, of the smokey flavor. It is not worth the extra time needed to smoke the meat. What it all boils down to is that the sauce is so flavorful that it overpowers any subtle smokey flavor you might add by smoking the meat.
Remember to secure the lid on the blender; otherwise, you will make a huge mess like I did.
Condiments For Beef Birria Tacos
- Diced White Onions
- Fresh chopped cilantro
- Lime wedges
- Comsumé Dipping Sauce
What to Serve With Beef Birria Tacos
- Mexican rice
- Refried beans
- Fresh guacamole
- Pickled red onions
- Chips with homemade cheese sauce
Frequently Asked Questions
Can I make this without a grill or flat top? Yes, you can sear the meat on the stove in a cast iron pan or a frying pan with a bit of oil.
Do I have to fry the tacos? Traditionally, birria tacos are fried after dipping the tortilla into oil on the top of the consumé sauce. This is what gives birria tacos that nice golden-red color. You do not have to fry the tacos; you can serve them as soft tacos.
How long does beef birria last in the refrigerator? The meat and consomé will last 4-5 days when stored in an airtight container.
Can I freeze leftover beef birria? Yes, birria freezes excellently for up to 3 months. Freeze the meat and consomé separately.
Reheating Beef Birria
- Store the meat and consomé separately in airtight containers.
- Reheat meat and consomé together in a pot over medium heat or in the microwave.
- For tacos, reheat the tortillas on a comal or griddle.
Serving Size
I like to calculate that adults will eat 3 standard-sized tacos as a main course and kids will eat 2 tacos per person.
Excellent recipe. Used this for a venison round roast. I did add some molasses and brown sugar to it to bump the sweet.
That’s an awesome substitution! I love seeing new ways of using venison. Thanks for sharing, Todd!