Made with the robust flavor of El Guapo® seasonings and both Guajillo and Chile de Arbol Chili Pods, rich, flavorful beef birria can be enjoyed on its own as a stew or as a hearty filling for beef birria tacos in corn tortillas.
15m
PREP TIME
3hr 30m
COOK TIME
399
CALORIES
19
INGREDIENTS
Servings: 12 (2 taco)
Ingredients
- Marinade
- 7 El Guapo® Whole Guajillo Chili Pods, stemmed and seeded
- 6 El Guapo® Whole Arbol Chili Pods, stemmed and seeded
- 2 cups boiling water
- 1 medium white onion
- 6 medium garlic cloves
- 2 plum tomatoes, cored
- 1/4 cup white vinegar
- 2 teaspoon Whole Oregano
- 1 1/2 teaspoon kosher salt
- 1 teaspoon McCormick® Pure Ground Black Pepper
- 1/2 teaspoon McCormick® Ground Cumin
- Tacos
- 3 1/2 pounds beef chuck roast
- 1 McCormick® Bay Leaves
- 1 McCormick® Cinnamon Sticks
- 1 cup water
- 24 corn tortillas, warmed
- Chopped white onions, garnish
- Chopped cilantro, garnish
- Lime wedges, garnish
INSTRUCTIONS
- 1 Wipe outside of chilis with damp paper towel to remove any dust. Place chilis in large heat-safe bowl; add boiling water, cover and let stand 15 minutes until softened. Transfer chilis and soaking liquid to blender container. Add remaining Marinade ingredients. Cover. Blend until smooth.
- 2 For the Tacos, place chuck roast in large Dutch oven. Add marinade; turn to coat well. Cover and refrigerate at least 2 hours or overnight.
- 3 Preheat oven to 350°F. Remove Dutch oven from refrigerator. Add Bay Leaf and Cinnamon Stick. Transfer to oven.
- 4 Braise 3 to 4 hours until beef is fork tender. Transfer beef to large bowl; reserving braising liquid in Dutch oven. Shred beef with two forks; set aside.
- 5 Transfer 1 cup braising liquid from Dutch oven to medium bowl. Add water and whisk until well blended; set aside for dipping when ready to serve. Skim 2 tablespoon of oil from remaining liquid in Dutch oven and transfer to large skillet. Heat on medium-high heat. Add shredded beef; cook and stir 3 to 4 minutes until crispy. Keep warm.
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6
To assemble Tacos, dip tortillas, one at a time, in remaining liquid in Dutch oven. Immediately place on hot Comal or skillet; cook about 30 seconds per side until browned and heated through. Fill with shredded beef and garnish with onion and chopped cilantro. Serve with lime wedges and dipping sauce.
For Birria con Consomé: Prepare recipe through step 4. Add 3 cups water to braising liquid in Dutch oven; stir to mix well. Return beef to Dutch oven. Bring to simmer on medium heat. Ladle soup into bowls and garnish with chopped cilantro. Serve with corn tortillas and lime wedges on the side.
Test Kitchen Tip: From the Aztec word comalli, a comal is a type of skillet typically used in Mexico, Central America and South America. Originally made from ceramic or clay with a shallow lip, modern comals are large, flat, heavy griddles, typically made of cast iron with smooth cooking surfaces. They can be round, made to fit over one burner on the stovetop, or oval to fit over two burners. Comals are typically used to cook tortillas or sear meats. It is tradition to pass down a comal from mother to daughter. -
7
For Birria con Consomé: Prepare recipe through step 4. Add 3 cups water to braising liquid in Dutch oven; stir to mix well. Return beef to Dutch oven. Bring to simmer on medium heat. Ladle soup into bowls and garnish with chopped cilantro. Serve with corn tortillas and lime wedges on the side.
Test Kitchen Tip: From the Aztec word comalli, a comal is a type of skillet typically used in Mexico, Central America and South America. Originally made from ceramic or clay with a shallow lip, modern comals are large, flat, heavy griddles, typically made of cast iron with smooth cooking surfaces. They can be round, made to fit over one burner on the stovetop, or oval to fit over two burners. Comals are typically used to cook tortillas or sear meats. It is tradition to pass down a comal from mother to daughter.
