Prep Time: 30 minutes | Cook Time: 3.5 hours | Servings: 6–8
Birria tacos became a sensation for good reason — braised beef in a deep, dark chile sauce is not a trend, it's a technique with centuries behind it. The key to getting it right is the cut and the time. Our PCBC chuck roast has the fat-to-lean ratio to stay moist through three-plus hours of braising, and the resulting consommé is rich enough to drink by the cup. Which people do, in fact, do.
Ingredients
For the braised beef:
- 2.5–3 lb PCBC chuck roast, cut into 3–4 large pieces
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1–2 dried chiles de árbol (optional, for heat)
- 1 chipotle pepper in adobo sauce
- 1 can (14 oz) whole peeled tomatoes
- 1 medium white onion, quartered
- 5 garlic cloves
- 2 cups beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano preferred)
- 1/2 tsp cinnamon
- 2 bay leaves
- Kosher salt and avocado oil for searing
For the tacos:
- Corn tortillas
- Shredded Oaxaca or mozzarella cheese
- Finely diced white onion
- Fresh cilantro
- Lime wedges
- Salsa of your choice
Instructions
- Toast and soak the chiles. Tear the dried chiles open and remove stems and seeds. Heat a dry skillet over medium heat. Toast the chiles in the dry pan, pressing them flat, for about 30 seconds per side — just until they smell fragrant and darken slightly. Do not burn them. Transfer to a bowl and cover with boiling water. Soak for 20 minutes until fully softened.
- Blend the sauce. Drain the soaked chiles, discarding the soaking liquid. Combine in a blender with chipotle, whole tomatoes, onion, garlic, beef broth, cumin, oregano, and cinnamon. Blend until completely smooth. Strain through a fine mesh sieve into a bowl and set aside.
- Sear the beef. Season the chuck roast pieces generously with salt. Heat avocado oil in a Dutch oven over high heat until smoking. Sear each piece 2–3 minutes per side until dark brown on all surfaces. Work in batches — do not crowd the pot.
- Braise. Pour the blended chile sauce over the seared beef in the Dutch oven. Add the bay leaves. The beef should be mostly submerged — add more broth if needed. Bring to a simmer, cover tightly, and transfer to a 325°F oven. Braise for 3 to 3.5 hours until the beef is completely tender and falls apart at the touch of a fork.
- Shred. Remove the beef and shred with two forks. Discard bay leaves. Return shredded beef to the pot and stir into the consommé. Taste and adjust salt. Reserve extra consommé in a wide, shallow bowl for dipping.
- Fry the tacos. Heat a skillet or griddle over medium-high heat and add a thin layer of oil. Dip a corn tortilla into the top layer of the consommé fat, coating both sides. Place in the oiled pan. Add a handful of shredded cheese and a scoop of beef to one half of the tortilla. Fold over and press gently. Cook 2–3 minutes until crispy on the bottom, then flip and cook 1–2 more minutes. Repeat for each taco.
- Serve. Plate with reserved consommé in small cups or bowls alongside. Top tacos with diced onion, cilantro, a squeeze of lime, and salsa.
Tips
- The consommé is not optional. Birria tacos without dipping consommé are just braised beef tacos. The dip is the dish — make sure to reserve a generous amount before shredding.
- Toast the chiles carefully. Thirty seconds per side in a dry pan. Burned chiles make a bitter sauce. You want fragrant and slightly darkened, not black.
- Chuck roast is the right cut. Lean cuts will dry out during the long braise. The fat and collagen in chuck baste the beef from the inside for three-plus hours, producing meat that's moist and shreddable, not stringy.
- Make it ahead. Birria improves overnight. Make the braise a day in advance, refrigerate, skim the hardened fat from the surface, and reheat gently before serving.
- Find our chuck roasts in the Roasts collection — cut from cattle raised and processed entirely at our North Texas operation.