Beef birria is a slow-braised beef dish from Jalisco, Mexico, traditionally made for celebrations. It takes time but the process is not difficult, and the result — deeply spiced, falling-apart beef in a rich consommé you fry your tacos in — is worth every step.
Ingredients
Chili paste:
- 3 dried ancho chiles, stems and seeds removed
- 3 dried guajillo chiles, stems and seeds removed
- 1 chipotle chile in adobo (plus 1 tablespoon adobo sauce)
- 1 cup beef stock (for blending)
Braise:
- 1 chuck roast (2.5 lbs), cut into large chunks
- 1 head garlic, cloves peeled
- 1 large onion, quartered
- 1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon black pepper
- 2 cups beef stock
- Salt to taste
Method
Make the chili paste. Toast dried chiles in a dry skillet over medium heat, 30 seconds per side, until fragrant. Submerge in boiling water for 15 minutes to rehydrate. Drain and blend with garlic, chipotle, spices, and 1 cup beef stock until smooth.
Sear the beef. Season chuck roast chunks with salt. Sear in batches in a Dutch oven with tallow until browned on all surfaces. Transfer to a plate.
Braise. Pour chili paste into the Dutch oven and cook 2 minutes, scraping up any browned bits. Add beef back in with remaining stock and onion. Cover and braise at 325°F for 3 to 3.5 hours until the beef shreds easily with forks.
Shred and finish. Remove beef and shred. Strain the braising liquid and skim the fat — reserve the fat separately. Taste and adjust salt.
Quesa Birria Tacos
Heat a griddle or cast iron. Brush with the reserved fat. Dip corn tortillas briefly in the consommé and lay on the griddle. Add shredded beef and Oaxacan cheese (or Monterey Jack) to one half. Fold and cook until crisp and the cheese melts. Serve with small cups of warm consommé for dipping.
Our Chuck Roast is available in the Roasts collection.