Recipe Details
Ingredients
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6dried guajillo chile peppers, seeded
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4dried chile de arbol peppers, stemmed and seeded
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2dried ancho chiles, stemmed and seeded
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1tablespoonolive oil, or as needed
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4mediumRoma tomatoes
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2tablespoonswhite vinegar
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2clovesgarlic
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2teaspoonsground black pepper
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4whole cloves
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1pinchground cinnamon
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1pinchground cumin
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1pinchground thyme
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1pinchdried marjoram
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1pinchdried oregano
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1pinchsalt
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4poundsbeef chuck roast
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salt and freshly ground black pepper to taste
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18corn tortillas
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1largewhite onion, finely chopped
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1bunchfresh cilantro, chopped
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1cupshredded queso asadero (white Mexican cheese) (Optional)
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Fill a pot with water and bring to a boil.
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Start the sauce: Add guajillo, arbol, and ancho chile peppers to the boiling water; boil for 5 minutes.
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Remove pot from the heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the cooking water.
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Meanwhile, sear the meat: Rinse beef and pat dry with paper towels. Cut beef into chunks if desired, and season with salt and pepper.
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Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Remove from the heat.
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While the beef is searing, continue the sauce: Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
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Place cooled chile peppers into a blender. Add vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt in a blender. Pour in the reserved 1/4 cup of chile water and blend until smooth.
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Strain chile sauce through a mesh strainer and pour over browned meat in the Dutch oven, turning the roast so it is completely covered with sauce; cover with a lid.
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Bake in the preheated oven, basting meat every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid and bake, uncovered, until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
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Remove meat to a cutting board and strain off any fat from the sauce. Shred meat with two forks, then return meat to the pot and stir with the sauce to combine.
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Assemble and heat tacos: Fill each tortilla with birria and top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides are crispy and cheese is melted.
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Serve with extra sauce on the side for dipping.
Slow Cooker Option:
You can prepare this dish in a slow cooker as well, but you will be sacrificing a little bit of flavor. Prepare the birria the same way, but place in a slow cooker instead of a Dutch oven and cook on High for 4 to 6 hours or on Low for 6 to 8 hours.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe18 | |
Calories268 | |
% Daily Value * | |
Total Fat 21g |
27% |
Saturated Fat 8g |
42% |
Cholesterol 73mg |
24% |
Sodium 70mg |
3% |
Total Carbohydrate 1g |
0% |
Dietary Fiber 0g |
1% |
Protein 17g |
35% |
Vitamin C 2mg |
2% |
Calcium 19mg |
1% |
Iron 2mg |
13% |
Potassium 305mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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