Birria Beef Tacos Delight (Printable Version)

Slow-braised birria beef with smoky chili paste, melted cheese, and fresh cilantro on warm corn tortillas.

# Ingredients Required:

→ Chili Paste

01 - 4 dried guajillo peppers, stemmed and seeded
02 - 4 dried ancho chiles, stemmed and seeded
03 - 4 chipotle peppers in adobo
04 - 1 onion, chopped
05 - 4 garlic cloves
06 - 120 ml crushed tomatoes
07 - 120 ml organic beef stock (can substitute with water)
08 - 15 ml apple cider vinegar
09 - 2 bay leaves
10 - 2 tablespoons Mexican oregano
11 - 1 teaspoon dried thyme
12 - 0.5 teaspoon cumin
13 - 0.5 teaspoon ground cinnamon
14 - 0.5 teaspoon smoked paprika
15 - 0.5 teaspoon ground allspice

→ Meat and Consommé Sauce

16 - 1.36 kg organic chuck roast beef, cut into medium-large chunks
17 - 15 ml extra virgin olive oil
18 - 1 teaspoon sea salt
19 - 1 teaspoon black pepper
20 - 1 teaspoon garlic powder
21 - 0.5 onion, diced
22 - 960 ml organic beef stock
23 - 480 ml water

→ Tacos

24 - 12 organic corn tortillas
25 - Shredded Oaxaca cheese
26 - 1 cup chopped fresh cilantro
27 - Pico de Gallo (optional)

# Guide to Cooking:

01 - Bring beef stock to a boil in a medium pot. Remove stems and seeds from dried guajillo and ancho chiles. Add chiles to the stock, turn off heat, cover, and steep for 15-20 minutes until softened. Transfer softened chiles to a high-powered blender along with chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth and thick. Adjust consistency with additional beef stock or water if necessary.
02 - Preheat the oven to 177°C. Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with salt, black pepper, and garlic powder. Sear beef on all sides until golden, about 3-4 minutes per side. Remove seared beef onto a plate lined with paper towels. If needed, sear in batches.
03 - In the same pot, sauté diced onions until translucent and fragrant, about 1-2 minutes. Add prepared chili paste and stir, allowing mixture to simmer for 1-2 minutes. Pour in beef stock and water, stirring to combine. Return seared beef to the pot, stir gently, reduce heat to low and simmer for 1 minute.
04 - Cover the pot and transfer it carefully to the preheated oven. Braise for approximately 2.5 hours or until beef is very tender and easily shreddable with forks.
05 - Remove beef from oven. Shred meat thoroughly until fully pulled apart. Reserve about 240 ml of cooking liquid into a small bowl, garnish with fresh chopped cilantro to serve as dipping sauce.
06 - Heat a non-stick skillet over medium heat. Lightly oil the skillet base with 15 ml olive oil using a paper towel. Dip one corn tortilla into the dipping sauce, then place it in the skillet. Fry briefly on one side, then layer with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Fold the tortilla over the filling and cook until the cheese melts and the tortilla develops a golden char. Flip once more to brown evenly. Remove and repeat with remaining tortillas.
07 - Serve tacos hot with the reserved dipping sauce and Pico de Gallo if desired.

# Extra Suggestions:

01 - For ease, ensure the skillet is non-stick to prevent tortillas from sticking and tearing. Adjust the chili paste liquid consistency to your preferred thickness.

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