Dd's Beef Birria Tacos

Looks so good yah!  Maybe someday I'll be able to make this myself.

 

JALISCO BEEF BIRRIA TACOS

 

2 dried ancho chiles

2 dried New Mexico chiles

3 dried arbol chiles

1 medium onion, chunks

2 large Roma tomatoes, quartered

4 cloves garlic, peeled

3 c. beef broth

2 # chuck roast, cut into 2-inch cubes

1 TB vegetable oil

¼ c. apple cider vinegar

1 TB coriander

1 TB cumin

2 tsp. oregano

1 cinnamon stick

2 bay leaves

Tacos:

6-10 each 3-6” corn tortillas**

1 small onion, minced

½ bunch cilantro, leaves

1 c. Jalapeno Jack cheese, shredded

 

In a skillet over medium heat toast chiles until slightly charred on each side about 2-3 minutes. 

In a saucepan over medium heat combine chiles, onion, tomatoes, garlic and broth. Bring to a 

boil; reduce heat. Simmer 15-18 minutes. With an immersion blender process until smooth. 

In a large saucepot over medium heat brown beef in batches. Into saucepot return beef along with 

chile puree and remaining ingredients. Bring to a boil; reduce heat. 

Simmer 2 hours until beef is tender. Check every 20 minutes to make sure beef is submerged in liquid. Discard cinnamon stick and bay leaves. Remove beef from pot; shred with 2 forks. Set aside. 

Keep remaining sauce warming on stove. 

 

Set up stove station with flat top grill or 2 skillets.

Set up working station: Into deep shallow dish, large enough to fit tortillas, ladle out 2 cups of sauce. 

Portion out shredded beef, onion, cilantro and cheese into bowls. Dip tortillas into sauce coating both 

sides well. Place into skillets or flat top grill over medium heat. Allow to warm 2 minutes until slightly 

crisp. Turn tortillas over. Spoon shredded beef, top with cheese, onion and cilantro onto half of tortilla. 

Continue cooking 1 minute.  Fold open end of tortilla over fillings. Flip over. Cook 1-2 more minutes 

until crisp. Remove to serving plates. Spoon warmed sauce into dipping bowls. 

For service serve with favorite Mexican Rice and or salad. Serves 3-4. 

 

**Note: Recommend “corn” tortillas vs. flour to maintain that crispness you want for tacos. 

2^nd Note: Freeze 2 tablespoon portions of any remaining sauce. Add to Mexican rice, beans, salsa,

or soup.