Beef Birria Tacos with Dipping Broth

A dried-chile beef braise supplies both the taco filling and a broth to serve alongside the crisped tortillas.

Ingredients

Beef

• 4 lb chuck roast, cut into large chunks
• Salt and black pepper for the meat
• High-smoke-point cooking oil for optional searing

Braising sauce

• 10 dried guajillo chiles, stems and seeds discarded
• 5 dried ancho chiles, stems and seeds discarded
• 4 dried arbol chiles, stems and seeds discarded
• 1 onion, quartered
• 3 Roma tomatoes
• 8 garlic cloves, peeled
• 3 bay leaves
• 1/2 Mexican cinnamon stick
• Water to cover the chiles and vegetables, plus extra as needed for the braise
• 1 cup reserved chile cooking water
• 2 cups beef broth
• 1/4 cup white vinegar
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 2 tsp onion powder
• 2 tsp dried oregano
• 1 tsp ground coriander
• 1 tbsp ground cumin

Taco assembly

• Corn tortillas, enough for 16-20 tacos
• Shredded Oaxaca cheese, or low-moisture mozzarella
• Finely chopped white onion
• Chopped cilantro
• Lime wedges

Instructions

1. Prepare the chile base. In a saucepan, cover the dried chiles, quartered onion, tomatoes, garlic, bay leaves and cinnamon with water. Boil for about 10 minutes, until the chiles bend easily. Save 1 cup of the liquid and discard the bay leaves.
2. Blend and strain. Let the hot ingredients cool as needed for your blender's instructions. Blend the softened chiles, vegetables and cinnamon with the reserved water, broth and vinegar. Pass through a fine strainer, pressing with a spoon. Do not seal hot liquid inside a personal blender.
3. Start the braise. Season the beef with salt and pepper. If searing, heat a little oil in a Dutch oven and brown uncrowded batches for about 2-3 minutes per side. Put all beef in the pot with the strained sauce and the seven measured seasonings. Add water if needed to keep the meat nearly covered.
4. Cook until it pulls apart. Bring the sauce to a simmer, cover and lower the heat. Allow 3½-4 hours, checking occasionally for drying or sticking and adding water as needed. The meat must reach at least 145°F with a 3-minute rest for safety, and this dish requires substantially more cooking until it shreds easily.
5. Separate filling and broth. Lift the beef out with a slotted spoon and shred it with forks. Moisten the filling with broth. Keep the remaining broth hot for dipping, and spoon some of its surface fat into a separate bowl.
6. Crisp the tacos in batches. Lightly coat a tortilla with the skimmed fat and lay it in a medium-hot skillet. Place cheese and beef on one half, add chopped onion and cilantro, then fold. Cook for about 2-3 minutes per side, adjusting the heat so the tortilla crisps without burning.
7. Serve promptly. Bring each batch to the table with lime and hot dipping broth rather than stacking all the tacos while they soften.

Notes

• Use 2 arbol chiles for less heat, or more than 4 for a hotter version. Keep the guajillo and ancho amounts for the base flavor.
• The saved recipe estimates 16-20 tacos for 6-8 people. Cheese, tortilla size and filling portions affect the actual yield.
• Cool the braise overnight for easier fat separation, then reheat the meat and broth fully before assembling tacos.
• Pair with Cabbage and Lime Slaw, Vegetarian Mexican Rice, or Pickled Red Onions.
• Cheese contains milk; check corn tortillas, broth and seasonings for wheat or cross-contact.
• Keep raw or uncooked meat, its juices and utensils away from ready-to-eat ingredients. Wash hands and clean contact surfaces. Safe cooking temperatures.

Storage

Refrigerate leftovers in shallow covered containers at 40°F or below within 2 hours of cooking or preparation, or within 1 hour when the surroundings exceed 90°F. Use within 4 days. Reheat to 165°F throughout, adding a little water or the recipe liquid if needed; use a thermometer rather than time alone. Freeze meat with broth for up to 3 months; thaw in the refrigerator. Fry the tortillas only when serving.

USDA cooling, storage and reheating guidance.

Attribution

Saved attribution: celinandcenzo (Instagram); independently written adaptation.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.