Ingredients
Birria Beef
- 2 lb - beef chuck roast, cut into large chunks
- 2 tbsp - neutral oil (canola or vegetable)
- 1 small onion, roughly chopped
- 8 cloves garlic
- 2 tbsp - butter
- 4 dried guajillo chiles, stems and seeds removed
- 4 ancho chiles, stems and seeds removed
- 2 tsp - dried oregano
- 1 tbsp - tomato paste
- 1 cinnamon stick
- 3 tbsp - El Yucateco Chiltepin Habanero Hot Sauce
- 2 quart - beef stock or broth
- 1 tbsp - black peppercorn
Tacos
- 8 corn tortillas
- 2 cup - shredded Oaxaca or mozzarella cheese
- ½ cup - finely diced white onion
- ½ cup - chopped cilantro
- Oil or beef fat for frying
- Lime wedges
Preparation
- Season the beef chunks with salt and pepper.
- Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef pieces on all sides until well browned. Remove the meat and set aside.
- In the same pot, melt the butter and add the chopped onion. Cook until the onions become deep golden brown, about 8–10 minutes. Add the garlic and cook for another minute until fragrant. Season with salt, pepper, oregano, cumin, and smoked paprika. Stir well to coat the onions. Add the dried guajillo and ancho chiles and cook for another 2–3 minutes, allowing them to toast slightly. Pour in the beef broth and bring to a simmer. Return the seared beef chunks to the pot. Cover and cook gently for about 1 hour.
- After 1 hour, remove the softened chiles from the pot along with about 1 cup of the cooking liquid. Transfer them to a blender, add the El Yucateco Habanero & Chiltepin Hot Sauce, and blend until smooth.
- Pour the blended chile mixture back into the pot with the beef and continue cooking for 1–2 more hours, until the beef is very tender and easily shreds.
- Remove the beef chunks from the pot and set aside. Strain the cooking liquid through a fine sieve to create a smooth consommé.
- Shred the beef using two forks.
- Heat a skillet or griddle over medium heat. Dip each corn tortilla into the surface of the consommé so it absorbs some of the flavorful fat. Place the tortilla on the hot skillet. Add shredded beef and a generous handful of cheese to one side of the tortilla. Fold the tortilla over and cook for 2–3 minutes per side, until crispy and golden on the outside and the cheese is melted.
- Serve the tacos with small bowls of the hot consommé topped with diced white onion and chopped cilantro. Add lime wedges and extra El Yucateco Habanero & Chiltepin Hot Sauce if desired.