Birria Tacos Recipe

Name: Birria Tacos Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12 serving
Ingredients: 3 pounds beef chuck roast; 1-2 tablespoons vegetable oil; ½ teaspoon coarse kosher salt; ½ teaspoon ground black pepper; 2-3 chipotle peppers in adobo sauce; 1 tablespoon adobo sauce; ½ cup crushed tomatoes; 2-3 cloves garlic; 1 yellow onion; 1 tablespoon ancho chile powder; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1/4 cup apple cider vinegar; 2 cups grapeseed oil; 10-12 dried red chiles; 2 tablespoons white onion; 6-8 cloves garlic; 2/3 cup roasted unsalted peanuts; 2 tablespoons toasted white sesame seeds; 1 tablespoon white vinegar; 2 teaspoons light brown sugar; ½ teaspoon coarse kosher salt; 2-3 tablespoons vegetable oil; 12-14 small corn tortillas; 2 cups Monterey Jack or oaxaca cheese; 1 cup fresh cilantro; 1/4 cup white onion

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
12
Calories
777 kcal
Course
Main Course
Cuisine
American

Birria Tacos Recipe

Presley Riddle

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These beefy EASY Birria Tacos, packed spicy, earthy, and aromatic flavors will have you looking forward to taco Tuesday at home!

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Ingredients

Servings

Braised Beef:

3 pounds beef chuck roast , cut into 3-4 pieces
1-2 tablespoons vegetable oil
½ teaspoon coarse kosher salt
½ teaspoon ground black pepper
2-3 chipotle peppers in adobo sauce
1 tablespoon adobo sauce
½ cup crushed tomatoes
2-3 cloves garlic , minced
1 yellow onion , chopped
1 tablespoon ancho chile powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 cup apple cider vinegar

Salsa Macha:

2 cups grapeseed oil
10-12 dried red chiles
2 tablespoons white onion , chopped
6-8 cloves garlic , sliced
2/3 cup roasted unsalted peanuts
2 tablespoons toasted white sesame seeds
1 tablespoon white vinegar
2 teaspoons light brown sugar
½ teaspoon coarse kosher salt

Tacos:

2-3 tablespoons vegetable oil
12-14 small corn tortillas
2 cups Monterey Jack or oaxaca cheese
1 cup fresh cilantro , chopped
1/4 cup white onion , chopped
Fresh lime wedges

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Instructions

Braised Beef:

In a large food processor or a large bowl with an immersion blender, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chile powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside.
Rub the chuck roast with salt and pepper. Heat the vegetable oil over sauté in the instant pot.
Add the beef, tossing to brown all sides, about 2-3 minutes per side.
Add the reserved sauce. Place the lid on, lock in place and set to manual high pressure for 40 minutes. Use quick release method.
Using a slotted spoon, remove the beef to a bowl and use 2 forks to shred.
Pour the sauce through a mesh sieve or colander to remove larger pieces. Allow the fats to settle on top.

Salsa Macha:

Heat the grapeseed oil in a large skillet or Dutch oven. Add the dried chiles, turning and browned until softened and puffed, approximately 5-8 minutes. Using slotted spoon, remove to a bowl.
Add the onion to the hot oil, sauteing for 2 minutes. Add the garlic, sauteing for an additional 1 minute. Reduce heat to low, add the peanuts, sesame seeds, vinegar, sugar and chiles to the pot. Toss to coat and heat over low heat for 10 minutes.
Turn off heat and allow to cool for 20 minutes.
Transfer the whole mixture to a large food processor, pulsing until a coarse mixture forms. Add the salt and give a few more pulses. Set aside at room temperature until ready to serve.

Tacos:

Heat 1-2 teaspoons of the vegetable oil in a large skillet. Dip 2-3 corn tortillas (how many will fit in the skillet) in the beef broth and directly into the hot skillet.
Sprinkle 1 tablespoons of cheese in each tortilla, then 2-3 tablespoons of shredded beef. Fold over the tortilla to form a taco. Sear on each side for 1-2 minutes or until browned.
Remove and serve with fresh cilantro, onion, lime wedges and salsa macha.

Oven Instructions:

Preheat the oven to 300° F.
Heat the oil in a large Dutch oven over medium-high heat.
Rub the chuck roast with salt and pepper. Heat the vegetable oil over sauté in the instant pot.
Add the beef, tossing to brown all sides, about 2-3 minutes per side.
Make the sauce according to step #1 above and add sauce to the beef.
Cover and place into the oven for 3 hours, or until beef easily shreds with a fork.
Pick back up at instruction #5.

Equipments used:

Nutrition Information

Show Details

Calories 777kcal (39%) Carbohydrates 22g (7%) Protein 31g (62%) Fat 65g (100%) Saturated Fat 14g (70%) Polyunsaturated Fat 30g Monounsaturated Fat 18g Trans Fat 1g Cholesterol 95mg (32%) Sodium 740mg (31%) Potassium 720mg (21%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 961IU (19%) Vitamin C 57mg (63%) Calcium 227mg (23%) Iron 4mg (22%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 777 kcal

% Daily Value*

Calories	777kcal	39%
Carbohydrates	22g	7%
Protein	31g	62%
Fat	65g	100%
Saturated Fat	14g	70%
Polyunsaturated Fat	30g	176%
Monounsaturated Fat	18g	90%
Trans Fat	1g	50%
Cholesterol	95mg	32%
Sodium	740mg	31%
Potassium	720mg	15%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	961IU	19%
Vitamin C	57mg	63%
Calcium	227mg	23%
Iron	4mg	22%