Beef Birria Tacos: Perfect for 5 de Mayo

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has lower fat content, while pork is often less expensive.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be cheaper.

birria spice mix

🥗Healthier: homemade spice blend

💰Cheaper: generic spice mix

Homemade blends can be healthier and tailored to taste, while generic mixes may be more affordable.

Dry the meat with paper towels.

Season the meat with kosher salt on all sides.

In a large pot over medium-high heat, add 2 tablespoons of vegetable oil.

Sear the meat in batches for about 2-3 minutes until all sides are brown.

Set the seared meat aside.

In the same pot, add 1 large onion cut into chunks and cook until translucent.

Add 8 tomatoes cut into chunks to the pot.

Add 12 cloves of garlic, 8 white chili (seeds removed and cut in half), and 5 guajillo chili (seeds removed and cut in half).

Season with 1 teaspoon of mexican oregano, 1 teaspoon of dried thyme, 1 teaspoon of cumin, 1/8 teaspoon of ground cloves, 1 tablespoon of whole black peppercorn, 1 cinnamon stick, 3 bay leaves, and kosher salt to taste.

Sweat the vegetables and spices for about 5 minutes.

Add 4 cups of beef stock and bring to a boil, cooking for about 10 minutes.

Transfer the mixture into a blender and blend in batches until smooth.

Transfer the blended sauce back into the pot.

Add the seared beef back into the adobo sauce and add 4 additional cups of beef stock.

Set the heat to medium-high and bring to a boil.

Once boiling, reduce the heat to medium-low and cook for about 3 hours until fork tender.

After 3 hours, remove the beef from the pot and strain the broth for a clear consommé.

Separate the bone from the meat and shred the meat using two forks.

Set a skillet over medium heat and skim about 2 tablespoons of grease from the consommé to add to the skillet.

Dip a corn tortilla into the consommé and add to the skillet.

Heat the tortilla until bubbling, then flip it over.

Add shredded oaxaca cheese and allow it to melt.

Once melted, top with shredded beef and fold the taco over.

Cook for 1-2 minutes, then flip and cook for another 1-2 minutes for crispy tacos.

Garnish with diced onion and fresh cilantro.

Pour some consommé into a small serving bowl and squeeze the juice of 1 fresh lime on top.

Garnish the consommé with diced onion and fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens