Birria De Res Tacos are showing up everywhere. I’m sure I would have had them at a taqueria somewhere had I dined out in the last year. Since that is not the case, most of my “new to me” food comes from the internet, blogs, or YouTube videos.
This recipe takes inspiration from a mash up. First from Food 52 and second from Views On The Road. I like the preparation of the beef used in the Food 52 recipe. From Views On The Road, I like the Spicy Chili Oil. I did make the salsas included with the Food 52 recipe. I thought they were horrible and would not add anything to the taco. I suggest not wasting your time or money on the salsas. My brave neighbors concurred, after they gave them a taste.
I love the Food 52 marinade and will use it frequently. I think it would be great with flank steak or chicken. I also think the marinated and cooked meat would make a fine enchilada! I have not tried the meat preparation as seen on Views on the Road. However, I’m willing to bet the flavors of the Food 52 recipe are more pronounced due to the 48 hour marinating time, the complexity of ingredients, and the slow cook time.
Begin by making the marinade.
1/2 gallon water
20 chiles guajillo (destemmed and deseeded)
2 tablespoons black peppercorns
3 whole cloves
3 whole allspice
5 cloves garlic
2 bay leaves
2 teaspoons whole cumin seeds
1 tablespoon dried Mexican oregano
1/2 cinnamon stick
1/2 white onion
2 tablespoons sesame seeds
1 tablespoon sea salt
Place the 20 deseeded, destemmed chiles guajillo in a stock pot with 1/2 gallon of water. Bring to a boil, reduce heat and steep for 10 minutes. Add the cloves, allspice, peppercorns, garlic, bay leaves, cumin, oregano, cinnamon stick and sesame seed to the stock pot. Steep an additional 5 minutes. Add the onion and garlic to the blender. Add all the ingredients from the stock pot and blend until smooth. Depending on the size of your blender, you may need blend in batches.
For the birria de res tacos
2 1/2 pounds beef chuck roast, cut into 2-inch cubes
1 tablespoon sea salt
1/4 cup white vinegar
1-2 cups birria marinade
While the marinade is cooling, cut the chuck roast into 2 inch cubes. Once cut, rub with 2 1/2 tablespoons of seat salt. Nest massage in 1/4 cup of white vinegar. Please meat in bowl, cover with marinade. Cover bowl with saran wrap and marinade in fridge 24-48 hours.
I cooked the meat in the crockpot on high for 4 hours and low for two hours. The crock pot was very helpful in keeping the consommé warm as well. Alternately, you can cook the meat in the oven in a roasting pan at 325’ 2-4 hours. Remove the meat from the broth to a bowl, and shred using two forks.
Reserved birria consomé
1 tablespoon canola oil
1 ounce Queso Oaxaca, shredded if you do not have Queso Oaxaca, you can substitute string cheese)
2 tablespoons cilantro, finely chopped
Diced white onion
To assemble the tacos
Heat a little oil in a heavy frying pan. Dip the tortilla in the consommé. Lay the tortilla down in the oil and cook about 10 seconds. Carefully flip the tortilla. Add meat the meat and cheese to the tortilla. Fold in half, flip and fry a little longer, until crispy.
Add the cilantro, diced onion, or picked red onion, add a little of the chili oil. Serve with rice and beans. Enjoy!
Views from the Road Chili Oil
Chili oil ingredients 4-Guajillo Chiles + 1 extra for infusing
1/2- Tablespoon Oregano
1/2-Tablespoon Chicken Bouillon
1/2-Teaspoon Pepper Corn or 1/2-Teaspoon Black Pepper
1/4- Teaspoon Ground Clove or 2-Cloves
1/2-Teaspoon Granulated Garlic Powder
1-Cup Canola or Vegetable Oil
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