Description
Tender chile-braised beef, melted Oaxaca cheese, and crispy corn tortillas served with a rich birria consommé for dipping.
Ingredients
Scale
- 4 dried guajillo peppers, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 4 chipotle peppers in adobo
- 1 medium onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup beef stock, plus more as needed
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 3 pounds chuck roast, cut into large chunks
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 medium onion, diced
- 4 cups beef stock
- 2 cups water
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- 1/2 cup diced white onion
- Pico de gallo and lime wedges for serving
Instructions
- Remove the stems and seeds from the guajillo and ancho chiles.
- Bring 1/2 cup beef stock to a boil, remove it from the heat, add the dried chiles, cover, and soak for 15 to 20 minutes.
- Blend the softened chiles and soaking liquid with the chipotle peppers, chopped onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth.
- Preheat the oven to 350°F.
- Pat the beef dry and season every side with sea salt, black pepper, and garlic powder.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear the beef for 3 to 4 minutes per side, working in batches when needed.
- Transfer the browned beef to a plate.
- Add the diced onion to the Dutch oven and cook for 1 to 2 minutes.
- Add the chile paste and cook for another 2 minutes while stirring.
- Pour in 4 cups beef stock and 2 cups water, then return the beef to the pot.
- Bring the liquid to a gentle simmer, cover the Dutch oven, and transfer it to the oven.
- Braise for about 2 hours and 30 minutes, or until the beef shreds easily with two forks.
- Transfer the beef to a bowl and shred it completely.
- Stir several spoonfuls of consommé into the shredded beef to keep it moist.
- Pour 1 cup of consommé into a serving bowl and top it with chopped cilantro.
- Heat a lightly oiled nonstick skillet over medium heat.
- Quickly dip one corn tortilla across the surface of the consommé and place it in the skillet.
- Add shredded beef, Oaxaca cheese, diced onion, and cilantro to one side of the tortilla.
- Fold the tortilla in half and cook until the first side turns golden and crisp.
- Flip the taco carefully and cook the second side until crisp and the cheese melts.
- Repeat with the remaining tortillas.
- Serve immediately with warm consommé, pico de gallo, and lime wedges.
Notes
- Toast the dried chiles briefly in a dry skillet before soaking for deeper flavor.
- Do not overcrowd the Dutch oven while searing the beef.
- Continue braising for another 20 to 30 minutes if the beef does not shred easily.
- Use low-moisture mozzarella or Monterey Jack when Oaxaca cheese is unavailable.
- Use only a quick dip in the consommé so the tortillas do not become too soft.
- Store the shredded beef and consommé separately in airtight containers for 3 to 4 days.
- Reheat cooked tacos in a 350°F oven or air fryer to restore crispness.
- The recipe is naturally gluten-free when all packaged ingredients carry gluten-free labeling.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Braising and Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 395
- Sugar: 3
- Sodium: 720
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 18
- Fiber: 3
- Protein: 27
- Cholesterol: 92