Beef Birria Tacos
By: Amanda Famolaro
Made With:
A savory, slow-cooked stew from Mexico, Beef Birria is typically made from chuck roast simmered in a flavorful broth until it is fall-off-the-bone tender. Here, beef chuck roast is braised in a complex chile sauce featuring guajillo, California, ancho, and arbol chiles, along with McCormick Gourmet™ Collection Smoked Paprika and Whole Black Peppercorns. Shredded, cooked beef is then tucked into fat-dipped tortillas, warmed in the pan, and served with reserved consomé.
A savory, slow-cooked stew from Mexico, Beef Birria is typically made from chuck roast simmered in a flavorful broth until it is fall-off-the-bone tender. Here, beef chuck roast is braised in a complex chile sauce featuring guajillo, California, ancho, and arbol chiles, along with McCormick Gourmet™ Collection Smoked Paprika and Whole Black Peppercorns. Shredded, cooked beef is then tucked into fat-dipped tortillas, warmed in the pan, and served with reserved consomé.
Key products
Instructions
Instructions
- For the Chile Sauce, place guajillo, California, ancho chiles and arbol chiles, along with tomatoes, onion, paprika, and peppercorns in medium saucepot. Add enough water to cover completely. Bring to boil on high heat. Reduce heat to low; cover and simmer 10 minutes.
- Working in batches if necessary, use a slotted spoon to transfer rehydrated chile mixture to large blender container. Add 1 cup of the cooking liquid, beef broth, vinegar, garlic, salt, cumin, oregano, and cloves. Blend on high speed until completely smooth, about 1 to 2 minutes.
- Meanwhile, for the Beef, preheat oven to 350°F. Season beef on all sides with salt and pepper. Heat oil in large Dutch oven on medium-high heat. Add beef to pot, working in batches as needed to keep from overcrowding. Sear until browned on all sides. Remove from heat. Return all beef to saucepot.
- Strain chile sauce mixture through a fine mesh strainer into pot with beef. Add bay leaves and cinnamon stick. Cover and transfer to oven.
- Braise Beef 3 hours or until tender and easy to shred.
- Skim fat from surface of cooking liquid and reserve, transferring to shallow dish or pie plate; set aside. Remove 1 cup cooking liquid and place in medium bowl. Add water, stirring to mix well. Set aside until ready to serve.
- Transfer beef to large bowl and coarsely shred using two forks. Mix shredded beef with remaining cooking liquid from pot, removing bay leaves and cinnamon stick.
- To assemble Tacos, heat a large non-stick skillet on medium heat. Dip one side of corn tortilla into pie plate with reserved fat to coat lightly. Place fat-side down in skillet. Sprinkle tortilla with 1/4 cup shredded cheese and layer with about 1/4 cup of the shredded beef. Cook just until cheese is melted. Sprinkle with cilantro and onions and drizzle with lime juice. Fold tortilla in half to enclose filling. Repeat with remaining tortillas and filling. Serve with additional lime wedges and reserved consommé for dipping.
