Birria is traditionally a stew or soup, often made with goat, but it’s just as good prepared with beef. I made my Birria Beef Tacos with a chuck roast, cooked low and slow until the meat turns tender and juicy. Once it’s ready, the beef is shredded, much like pulled pork, and packed into a toasted corn tortilla. I add a little cheese and toast the tortilla again until the cheese turns wonderfully ooey‑gooey. It’s perfect served with a bowl of the spicy dipping sauce on the side.
Ingredients
Braising Beef
- 2.5 lb boneless beef chuck or blade roast
- kosher salt and fresh ground black pepper
- 1 tbsp olive oil
- 1 medium yellow onion peeled and chopped
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 whole poblano or banana pepper
- 6 cloves chopped garlic
- 1/2 cup dry red wine
- beef stock to cover about 3/4 of the roast
- 6 slices American white cheese or Oaxaca cheese grated
- 12 corn and flour tortillas
- 1 tbsp olive oil to brush the tortillas
Garnish
- 8-10 sprigs fresh cilantro leaves
- 1 whole lime cut into wedges
Instructions
Gather all ingredients before starting recipe.
Braising Beef
- Season roast with kosher salt and fresh ground black pepper and set aside for about an hour before braising beef.
- Pre heat oven to 300℉
- Heat a Dutch oven or a roasting pan with a tight‑fitting lid over medium‑high heat for 1–2 minutes. Add 1 tbsp olive oil and let it heat for another 2 minutes, or until the oil is shimmering.
- Add the beef and sear evenly on all sides, about 4-5 minutes per side, or until the beef is caramelized.
- Remove roast to a plate and add 1 medium yellow onion and cook over medium high heat, stirring frequently, until the onion begins to brown, about 6-7 minutes. Add 1 tbsp dried oregano, 1 tbsp dried thyme, 2 tsp ground cumin 1 tsp chili powder, 6 cloves chopped garlic and 1 whole poblano or banana pepper and stir to combine. Cook for another minute, or until the garlic becomes fragrant.
- Season with kosher salt, then add 1/2 cup dry red wine stir, then cook until the wine has reduced by half, about 5 minutes.
- Return the beef to the pan and lay over the vegetables. Add beef stock to cover about 3/4 of the roast.
- Cover the pan with a lid and transfer to a preheated oven and braise for 2 hours. After 2 hours, check to see if the beef is tender and can be easily pulled apart. If done, remove cover from the pan and braise for another 30 minutes.
Preparing the Dipping Sauce
- Once the beef is done, remove it to a baking sheet and allow it to cool slightly, then using 2 forks, shred the beef into small sections and reserve.
- Strain the pan juices through a fine sieve, pushing the solids through to the sauce. Degrease the surface with a spoon and set aside.
Preparing the Tortillas
- Heat a medium sized skillet over medium high heat for 2 minutes.
- Brush one side of the tortillas with olive oil and transfer to the hot skillet, oiled side down.
- Cook for 1-2 minutes, or until the tortillas begin to brown. Brush the second side with oil.
- Remove the tortilla from the skillet and, using tongs, spread some of the shredded beef over the toasted side, keeping the filling slightly away from the edges. Add the cheese, fold the tortilla in half, and return it to the skillet to continue toasting.
- Cook for 2-3 minutes or until the cheese has melted and the tortillas are golden brown.
- Top with cilantro leaves and serve with a bowl of dipping sauce.
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