Description
Savory Mexican birria tacos spotlight tender, spice-rubbed beef slow-cooked to perfection in a rich, aromatic broth. Crispy corn tortillas dipped in consommé and filled with succulent meat offer a delicious culinary journey you’ll crave again and again.
Ingredients
Scale
Meat:
- 23 pounds beef chuck roast, boneless
Spices and Seasonings:
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground smoked paprika (or ground chipotle pepper)
- 1/2 teaspoon dried thyme (ground or whole)
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 dried ancho chiles
- 2 bay leaves
Additional Ingredients:
- 2 tablespoons olive oil
- 2 yellow onions (about 2–3 cups)
- 4 garlic cloves (4 teaspoons)
- 1 cup fresh cilantro leaves
- 8 ounces tomato sauce (or crushed tomatoes)
- 4–5 cups beef stock or broth
- 18 corn tortillas, 6 inch (assumes 3 tacos per serving)
- 20 ounces Oaxaca cheese, shredded (mozzarella is a good substitute)
Instructions
- Meticulously prepare the chuck roast by removing any unnecessary connective tissues, ensuring a clean meat preparation surface.
- Create a robust seasoning blend combining salt, pepper, cumin, paprika, and oregano to enhance the meat’s natural flavors.
- Heat a heavy-bottomed skillet to high temperature, drizzling olive oil to create an optimal searing environment for the beef.
- Carefully brown the seasoned chuck roast on all sides, developing a rich caramelized exterior that locks in deep, complex flavors.
- Deglaze the searing pan with beef stock, capturing every nuanced browned bit to intensify the sauce’s depth.
- Transfer the seared meat to the slow cooker, layering aromatic ingredients like diced onions, minced garlic, torn cilantro leaves, and dried chiles.
- Incorporate tomato sauce and fragrant spices including cinnamon and thyme, ensuring complete ingredient distribution throughout the cooking vessel.
- Pour remaining beef stock until the meat is nearly submerged, creating a moisture-rich braising environment.
- Allow the slow cooker to transform the tough meat into tender, succulent strands over 8-10 hours on low temperature.
- Extract the cooked beef, using two forks to meticulously shred into delicate, uniform pieces.
- Strain the cooking liquid, separating solids to create a velvety sauce by blending onions, peppers, and select cooking liquid.
- Preheat a skillet and lightly oil the surface, preparing for taco assembly.
- Dip corn tortillas into the prepared sauce, creating a moisture barrier and additional flavor profile.
- Layer each tortilla with melted cheese and shredded beef, folding into a classic birria taco shape.
- Gently crisp the tacos in the skillet, developing a golden-brown exterior.
- Transfer completed tacos to a warm oven, maintaining optimal temperature and texture.
- Serve immediately with reserved consommé for dipping, providing a rich, immersive dining experience.
Notes
- Toast whole spices before grinding to enhance their depth and release more intense flavors, creating a more complex and aromatic birria sauce.
- Allow chuck roast to rest at room temperature for 30 minutes before searing, ensuring more even cooking and better browning.
- Consider using a mixture of dried chiles like guajillo and ancho for more nuanced, layered heat and flavor profile in the sauce.
- For gluten-free adaptation, verify corn tortillas are certified gluten-free and use gluten-free beef stock to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 10 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg