Birria Tacos Beef Dip (Print Version)

# Ingredients:

→ CHILI BASE

01 - 4 ancho chiles, dried
02 - 4 guajillo peppers, dried
03 - 1 onion, roughly chopped
04 - 4 cloves of garlic
05 - 4 chipotle peppers in adobo sauce
06 - ½ cup beef broth (can swap with water)
07 - ½ cup crushed tomatoes
08 - 2 Mexican oregano tablespoons
09 - 1 tablespoon apple cider vinegar
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon ground cinnamon
14 - ½ teaspoon cumin
15 - ½ teaspoon allspice, ground

→ COOKING THE MEAT & BROTH

16 - 3 pounds of beef chuck roast, cut into big pieces
17 - 1 tablespoon olive oil, extra virgin
18 - 1 teaspoon garlic powder
19 - 1 teaspoon sea salt
20 - 4 cups beef broth, organic
21 - ½ onion, chopped small
22 - 1 teaspoon black pepper
23 - 2 cups water

→ TACOS ASSEMBLY

24 - 12 corn tortillas, organic
25 - 1 cup fresh cilantro, finely chopped
26 - Oaxaca cheese, shredded

# Instructions:

01 - Get rid of stems and seeds from the dried guajillo and ancho peppers. Let the beef broth boil in a medium pot. Toss in the chiles, cover the pot, and let them soak for about 15-20 minutes. When soft, mix them in a blender or food processor, including the other ingredients, until the paste turns smooth and thick. TIP: Add more broth or water if you want to thin it out.
02 - Warm up your oven to 350°F. Add olive oil to a Dutch oven on medium-high heat. Season each side of the beef chunks with garlic powder, sea salt, and black pepper, then brown both sides for 3-4 minutes until golden. Set the beef on a plate lined with paper towels. If needed, work in small batches.
03 - In the same Dutch oven, cook onions until soft and fragrant, about a minute or two. Stir in your chili paste and let it simmer briefly. Pour in both the water and beef broth. Toss the seared beef back in. Blend well, bring everything to a simmer, then lower the heat.
04 - Place the Dutch oven into the warm oven carefully. Let it braise for roughly 2 ½ hours, or until your beef is super tender and shreds easily with a fork. Once done, shred all the meat into a "pulled" texture. TIP: Keep it saucy so you'll have enough for dipping and topping later.
05 - Scoop out a cup of the broth from the pot and pour it into a small dish. Top with freshly chopped cilantro and keep it as the dipping sauce.
06 - Heat a skillet (preferably non-stick) with a tablespoon of olive oil over medium heat. Gently swipe excess oil from the pan with a paper towel. Dip the top part of a tortilla into the dipping broth and lay it into the pan. Quickly add some shredded beef, Oaxaca cheese, onions, and cilantro. Fold in half and flip to brown each side until crispy and the cheese oozes. Do this for each taco.
07 - Serve your tacos hot with the dipping sauce on the side. Dig in!

# Notes:

01 - Swap beef chuck roast with lamb, chicken, or shank cuts if you prefer.
02 - Leftovers stay fresh in the fridge for 3-4 days.
03 - Prep everything early and assemble the tacos right before eating for convenience.
04 - Adjust the heat level by adding more or fewer peppers to match your taste.

Back