Birria de Res Tacos brake fast

Birria de Res Tacos

Jalisco-style Mexican birria tacos made with slow-cooked braised beef in a flavorful three-chile sauce with a delectable spice blend. This delicious dinner combines melt-in-your-mouth Mexican cheese with soft, succulent meat tacos. It takes some time to prepare this recipe, but it's well worth it!

Prepar Time:

20 mins

Cook Time:

3 hrs 45 mins

Additional Time:

10 mins

Total Time:

4 hrs 15 mins

Servings:

Yield:

18 tacos

Nutrition Facts

268

Calories

21g

Fat

Carbs

17g

Protein

Ingredients

Meat:

Four pounds of roast beef chuck

To taste, add salt and freshly ground black pepper.

Tacos:

Eighteen corn tortillas

One large white onion, diced finely

One handful of freshly cut cilantro

One cup of shredded white Mexican cheese, or queso asadero (optional)

Directions

step 1

Compile every component. Set the oven's temperature to 325°F, or 165°C. Pour water into a pot and heat it until it boils.

step 2

Get the sauce going: Boil the water with the ancho, arbol, and guajillo chili peppers for five minutes.

step 3

Take the saucepan off of the burner and let the peppers soak until they're cool. After draining, set aside 1/4 cup of the cooking liquid.

step 4

Sear the meat in the interim: After rinsing, blot the meat dry with paper towels. If preferred, cut the steak into bits and add salt and pepper to taste.

step 5

In a Dutch oven, heat the oil over medium-high heat. Add the steak and simmer for about 10 minutes, or until browned all over. Take off the heat source.

step 6

As the steak sears, keep making the sauce: Grease a large cast-iron skillet. orCover the griddle with foil and heat it to a high temperature. On top, arrange the tomatoes in a single layer. Grill for three to five minutes, or until the tomato skin is burnt on all sides and starting to peel.

step 7

Transfer the chilled bell peppers to a blender. In a blender, combine vinegar, garlic, cloves, cumin, cinnamon, thyme, marjoram, oregano, and salt. Blend until smooth after adding the saved 1/4 cup of chile water.

step 8

Pour the chile sauce over the browned meat in the Dutch oven, rotating the roast to coat it completely, then cover the whole thing with a lid after straining it through a mesh strainer.

step 9

Bake for three to four hours in a preheated oven, basting the meat with sauce every 45 minutes, or until the birria starts to break apart. Take outthe cover and bake, uncovered, for about 20 minutes, or until the birria is crispy on top. Take out of the oven, cover with two pieces of aluminum foil, and let stand for ten minutes in a warm place.

step 10

Transfer the beef to a chopping board and remove any excess fat from the sauce. Using two forks, shred the meat. Return the meat to the stove and whisk in the sauce to mix.

step 11

Put tacos together and preheat: Top each tortilla with chopped cilantro, onion, and Mexican cheese after adding birria. On a griddle, reheat the tortillas, turning them over until the cheese is melted and crispy on both sides.

step 12

Accompany the dish with more sauce for dipping.