Birria tacos aren’t only served at your favorite restaurant—you can make them at home! This recipe is versatile because once your Birria beef is cooked in this savory sauce, you can use it for quesadillas, salads, and more.
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 6
Ingredients
- 2 lbs Grass Run Farms Chuck Arm Roast, cut into 1-inch cubes
- 5 dried ancho chiles, stemmed and deseeded
- 4 dried Chiles de Árbol, stemmed and deseeded
- 4 Roma tomatoes, halved
- 1 red onion, quartered
- 5 cloves of garlic
- 4 cups beef broth
- 4 cups water
- 2 Tbsp vegetable oil
- Salt and pepper
- 1 Tbsp ground cumin
- 2 tsp dried oregano
- 3 bay leaves
- 1 cinnamon stick
- 16 corn tortillas
- 1 ½ cups shredded mozzarella
- ½ cup white onion, diced
Directions
- Preheat the oven to 350°F.
- Combine ancho chiles, Chiles de Árbol, tomatoes, onion, garlic, beef broth, and water in a large pot. Place over medium heat and bring to a simmer. Simmer for 12-14 minutes.
- Meanwhile, heat oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In batches of 2 or 3, sear the beef, browning all sides. Transfer beef to a plate.
- Using a blender, blend the chile and vegetable mixture until smooth.
- Add the blended sauce and meat to the Dutch oven. Add cumin, oregano, bay leaves, and the cinnamon stick. Bring to a simmer, cover, and transfer to the oven. Cook until beef is fork-tender, about 3 hours.
- Remove beef, shred with 2 forks, and set aside. Save the cooking liquid.
- Preheat a griddle or large pan to a medium heat. Dip one tortilla in the retained cooking liquid. Place tortilla on griddle or pan and top with 2 Tbsp of mozzarella cheese and 3 Tbsp of beef. Add onion and cilantro, and fold in half. Repeat with more tortillas until the pan is full.
- Cook tacos until crisp, about 40 seconds per side. Remove cooked tacos to a platter.
- Repeat with remaining tortillas.
- Use the leftover cooking liquid as a dipping sauce—it’s so good!