Beef Tacos with Birria Sauce (Printable Version)

Tender beef slow-cooked in a flavorful chili sauce, served with warm tortillas and fresh garnishes.

# Ingredients Required:

→ Meat

01 - 1.4 to 1.8 kg beef chuck, cut into 7.5 cm chunks
02 - Salt to taste
03 - Ground black pepper to taste

→ Chiles and Spices

04 - 6 dried Guajillo peppers, stems and seeds removed
05 - 3 dried Ancho chiles, stems and seeds removed
06 - 1 small cinnamon stick (approx. 2.5 cm)
07 - 2 bay leaves
08 - 1 teaspoon black peppercorns
09 - 2 teaspoons dried oregano
10 - 2 teaspoons ground cumin
11 - ½ teaspoon dried marjoram
12 - ¼ teaspoon ground cloves

→ Vegetables

13 - 1 large tomato
14 - 1 large onion, peeled and sliced into thick rounds
15 - 6 garlic cloves, peeled

→ Liquids and Oils

16 - 60 ml apple cider vinegar
17 - 1-2 teaspoons chicken or beef bouillon
18 - 30 ml olive oil
19 - 120 ml chicken or beef broth
20 - 240 ml boiling water (for soaking chiles)

→ Taco Assembly

21 - Corn tortillas
22 - Canola oil or non-stick cooking spray (for greasing skillet)
23 - Mild melting Mexican cheese such as Oaxaca, quesadilla, or asadero (optional)
24 - Chopped onions (optional)
25 - Chopped cilantro (optional)
26 - Lime wedges (optional)

# Guide to Cooking:

01 - Season beef chunks evenly with salt and ground black pepper; set aside.
02 - Toast Guajillo and Ancho chiles in a dry skillet over medium heat until aromatic, about 3 minutes; avoid burning. Remove and soak them in 240 ml boiling water for 20 minutes.
03 - In the same dry skillet, roast onion slices, tomato, and garlic cloves until lightly charred and fragrant. Simultaneously toast the cinnamon stick until aromatic.
04 - Transfer roasted vegetables, cinnamon stick, bay leaves, peppercorns, oregano, cumin, marjoram, cloves, apple cider vinegar, bouillon, softened chiles, and 120 ml of chile soaking liquid to a blender. Blend until completely smooth, adding more soaking liquid if necessary.
05 - Heat olive oil in a pressure cooker on sauté mode. Brown beef chunks in batches until golden on all sides. Avoid overcrowding.
06 - Turn off sauté. Pour chile sauce and broth over seared beef. Scrape browned bits from the bottom with a wooden spoon and stir to incorporate.
07 - Seal the pressure cooker lid and cook on high pressure for 55 minutes. Allow natural pressure release for 10–15 minutes, then release remaining pressure manually.
08 - Remove beef and shred with two forks. Return shredded beef to the pot, mixing well to absorb the sauce. Adjust seasoning if needed.
09 - Heat a non-stick griddle or skillet to 200°C. Lightly grease with canola oil using a paper towel or cooking spray.
10 - Dip each tortilla briefly into the birria broth, then place on the hot griddle. Cook each side for about 60 seconds until warm and pliable.
11 - Place shredded beef on one half of a tortilla. Cook until bottom is crisp and golden. Fold tortilla in half, press gently with a spatula, and remove from heat.
12 - Top tacos with chopped onions, cilantro, crumbled cheese, and lime wedges as desired. Serve immediately.

# Extra Suggestions:

01 - To deepen flavor, allow shredded beef to soak in the sauce for at least 15 minutes before assembling tacos.

Return