Birria-Style Beef Tacos

Ingredients

• 🥩Beef Chuck Roast, cut into large chunks1200 g
• 🌶️Dried Ancho Chili, stems and seeds removed4
• 🌶️Dried Guajillo Chili, stems and seeds removed4
• 🧅White Onion, 1 quartered for braise, 1 finely diced for serving2
• 🧄Garlic, peeled6 clove
• 🍅Roma Tomato, quartered2
• 🌿Bay Leaves2 leaf
• 🧂Cumin Seeds2 tsp
• 🌿Dried Oregano2 tsp
• 🧂Black Peppercorns1 tsp
• 🫙Apple Cider Vinegar2 tbsp
• 🍲Beef Stock4 cup
• 🫒Canola Oil2 tbsp
• 🌿Cilantro, leaves and tender stems, chopped1 bunch
• 🍋Lime, cut into wedges2

Contains Celery, Garlic, Gluten, Onion, Sulphites. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Trim the stems from the Dried Ancho Chili and Dried Guajillo Chili.

2. 2

   Shake out the seeds with your fingers so the pods open cleanly for blending later. They should look cupped and flexible, not torn into bits; if a pod cracks, keep going and pull out any loose seeds so the sauce stays smooth.

   6 min
3. 3

   Quarter the onion

   Cut one White Onion into large wedges for the braise and finely dice the other for serving, keeping the pieces separate so the cooked onion melts into the sauce while the fresh onion stays crisp and sharp. The wedges should hold together and the dice should look neat and even; if the dice start to weep, spread them out so they stay snappy.

   5 min
4. 4

   Prep the aromatics

   Peel the Garlic Cloves, quarter the Roma Tomato, and chop the Cilantro leaves and tender stems together so everything is ready for the blender and garnish bowl. The garlic should be clean and waxy, the tomatoes juicy at the cut face, and the cilantro bright and fragrant; if the herbs bruise, give them a quick re-chop with a clean knife.

   7 min
5. 5

   Toast the chiles

   Set a large Dutch oven over medium heat and lay in the Dried Ancho Chili and Dried Guajillo Chili for about 30 seconds per side, pressing them flat with a spoon so they warm evenly. They are ready when they smell smoky and deepened, with the skins just turning a shade darker; if they start to blister sharply or smell acrid, pull them out immediately and lower the heat.

   2 min
6. 6

   Soften the aromatics

   Add the White Onion wedges, Garlic Cloves, and Roma Tomato to the same Dutch oven and stir them in the chile aroma for about 5 minutes, letting the edges pick up colour while the vegetables release their moisture. They are ready when the onion turns translucent at the edges, the tomatoes slump, and the kitchen smells sweet and savoury; if the base looks dry, splash in a little of the Beef Stock to stop anything from catching.

   5 min
7. 7

   Scrape the chiles and softened vegetables into a blender with the Bay Leaves, Cumin Seeds, Dried Oregano, Black Peppercorns, Apple Cider Vinegar, and enough Beef Stock to make a smooth, pourable sauce.

8. 8

   Blend on high for about 1 minute until it turns velvety and brick-red. If the blender sounds strained or the mixture stalls, stop and add a little more stock rather than forcing it through dry.

   3 min
9. 9

   Braise the beef

   Return the sauce to the Dutch oven, nestle in the Beef Chuck Roast, and pour in the remaining Beef Stock until the meat is mostly submerged. Bring it to a gentle simmer, cover, and braise for about 2 hours over low heat until the beef shreds easily with a fork and the sauce tastes deep and rounded; if the simmer starts to boil hard, lower the heat so the liquid only sends up lazy bubbles.

   120 min
10. 10

    Lift the Beef Chuck Roast onto a board and let it rest for about 10 minutes so the juices settle.

    10 min
11. 11

    Pull it apart with two forks into coarse shreds. The meat should separate in juicy ribbons and feel tender rather than chewy; if it resists, return it to the simmer for a little longer instead of forcing it.

12. 12

    Skim the birria fat

    Spoon the top layer of fat from the Dutch oven into a shallow bowl, keeping the reddish fat separate from the darker broth beneath it. It should look glossy and orange-red, not muddy; if you dig too deep, pause and let the liquid settle for a minute before skimming again.

    5 min
13. 13

    Warm the Corn Tortillas briefly in a dry skillet or directly over low heat.

14. 14

    Dip each one quickly through the reserved birria fat so both sides pick up a thin red sheen. Fill them with shredded beef and a spoonful of the onion-cilantro mixture, keeping the filling in a loose line so the tortillas can fold without tearing; if the tortillas crack, they need a little more heat and fat before filling.

    10 min
15. 15

    Griddle the tacos

    Set a large skillet over medium-high heat and lay in the filled tortillas seam-side down, pressing them lightly with a spatula so they make full contact with the hot surface. Cook for about 2 minutes per side until the tortillas are crisp at the edges, deeply stained red, and freckled with darker toasted spots; if the filling leaks, lower the heat slightly and give the tortilla time to seal before flipping.

    8 min
16. 16

    Serve with broth

    Pile the tacos onto a plate and serve them right away with the finely diced White Onion, chopped Cilantro, and Lime wedges alongside the warm birria broth for dipping. The tacos should feel crisp at the shell and juicy inside, with the broth dark, glossy, and fragrant; if the tacos sit too long, return them to the skillet for a quick re-crisp before bringing them to the table.

    2 min

Nutrition per serving