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birria-de-res-barista-tacos

Barista Tacos with Authentic Birria de Res Recipe

Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine Mexican
Servings 8 people

Ingredients
  

Birria de Res

  • 4 lbs Beef chuck roast, cut into 4
  • 2 lb Short ribs with bone highly recommended
  • 6 cups Water, hot enough to cover beef
  • 1 Carrot
  • 6 Guajillo chillies
  • 1-2 tsp Ancho chilli powder
  • 1 onion
  • 6 garlic cloves, smashed
  • 2 bay leaves
  • 1 tsp Mexican oregano
  • 2 tsp Chicken bouillon
  • 2 tsp Kosher salt
  • 2 tbsp oil

QuesaBirria Tacos

  • 14-16 white corn tortillas
  • 2 cups quesadillla cheese (or good melting cheese)
  • 2 tbsp chopped cilantro
  • ½ onion, rings
  • 2 limes, cut in wedges

Instructions
 

  • First, you need to bring the chuck roast for half an hour. Then pat dry and season generously with Kosher Salt on top, bottom and sides.
  • Meanwhile, deseed the dried chiles, prep all your ingredients and heat a large dutch oven.
  • In the large dutch oven, add 1-2 tbsp oil and sear all sides of the beef, pull and cut into chunks.
  • Add water, onion, carrot, guajillo chillies, garlic, bay leaves, ancho chilli powder, Mexican oregano, chicken bouillon, and kosher salt.
  • If you are using beef bones, now would be the time to add them.
  • Let everything simmer for 45 mins and once the carrot and onion are well cooked then remove all veggies and blend them into a sauce.
  • Now add your chuck roast in the dutch oven, adding the sauce and leave to cook and turning the meat every 45 min. Ensure the dutch oven is hot enough.
  • If the sauce is thickening up then add some water.
  • When the chunk roast is tender remove it from the dutch oven and shred. Then add the shredded beef back in and cook for another hour.
  • Add oil to a pan (or flat top cast iron). If you used beef bones for your broth, you can use this oil on the broth surface for frying the tortilla- it will add amazing flavor.
  • Dip a corn tortilla into the consome (broth) and put it in the pan or flat top, crisp on the side for 30 seconds and then flip.
  • First add shredded cheese, then beef, then close your taco over and press down to push a little bit of the cheese out for crispy cheesy edges.
  • Top with cilantro and chopped onions, and a squeeze of fresh lime.
  • Serve with a side of the consome to dip your birria tacos into.
Keyword beef birria tacos, birria de res, birria nachos, birria tacos