Wausau Pilot & Review

Feeling like spicing up your dinner routine? This recipe relies on beef chuck roast stewed in its braising liquid until it reaches a melt-in-your-mouth texture, with a burst of flavor from dried chile peppers and a blend of spices. Birria can be served alone as a stew, though we prefer it with corn tortillas.

Birria Tacos

Ingredients:

  • For the Birria:
    • 3 lbs beef chuck roast, cut into large chunks
    • 4 dried Guajillo chiles
    • 3 dried Ancho chiles
    • 1 dried Chipotle chile
    • 1 medium onion, chopped
    • 5 cloves garlic
    • 1 tsp ground cumin
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground cloves
    • 1/2 tsp dried oregano
    • 2 bay leaves
    • 4 cups beef broth
    • Salt and pepper, to taste
    • 2 tbsp apple cider vinegar
    • 1/4 cup chopped fresh cilantro
  • For the Tacos:
    • Corn tortillas
    • Diced onions
    • Chopped fresh cilantro
    • Lime wedges
    • Queso fresco or shredded mozzarella (optional)
    • Diced avocado (optional)
    • Thinly sliced red onion (optional)

Instructions:

  1. Prepare the Chiles: Remove stems and seeds from the dried chiles. Toast them briefly in a dry pan over medium heat until they start to puff up. Soak them in hot water for about 30 minutes to soften.
  2. Make the Marinade: In a blender, combine the softened chiles, onion, garlic, cumin, cinnamon, cloves, oregano, and some of the beef broth. Blend until smooth.
  3. Cook the Beef: Season the beef chunks with salt and pepper. In a large pot, sear the beef on all sides. Add the blended chile sauce, remaining beef broth, bay leaves, and apple cider vinegar. Bring to a simmer, cover, and cook for about 3 hours, or until the beef is very tender.
  4. Shred the Beef: Once cooked and tender, remove the beef from the pot and shred it with two forks. Skim off any fat from the surface of the sauce in the pot.
  5. Prepare the Consommé: Return the shredded beef to the pot. Adjust seasoning with salt and pepper. Add fresh cilantro. Keep the pot on a low simmer while you prepare the tacos.
  6. Assemble the Tacos: Dip tortillas in the hot consommé to lightly coat them, then fill with shredded beef. Fry tacos in a pan over medium heat until crisp. Serve with diced onions, chopped cilantro, lime wedges, and additional consommé on the side for dipping.