Birria tacos are going crazy over social media lately so we wanted to give you an Elijah's Xtreme version of the dish! It's a long process but the amazing taste at the end will make it all worth it!
Category
Entre
Servings
8
Prep Time
30 minutes
Cook Time
3 hours
Ingredients
5 large guajillo chilies
4 large ancho chilies
4 chilies de arbol
1/4 cup apple cider vinegar
1 1/2 cups canned crushed tomatoes
6 garlic cloves
1 tsp dried Mexican oregano
1 tsp paprika
1 tsp cumin
3 lbs beef chuck roast, cut into 2 in chunks
Salt & pepper, as needed
2 Tbsp vegetable oil
1 medium white onion, chopped
3 cups beef stock
2 bay leaves
2 sprigs thyme
1 cinnamon stick
1/2 tsp whole cloves
1 cup chopped cilantro, divided
1 cup diced white onion
1 Tbsp freshly squeezed lime juice
Salt, as needed
Small corn tortillas, warmed
3 cups shredded Oaxaca cheese, or part skim mozzarella
2 limes, cut into wedges
2 radishes, thinly sliced
Elijah's Xtreme Pineapple Mango Habanero Hot Sauce
Ingredients for the Chili Braising Liquid:
Ingredients for the Birria de Res:
Ingredients for Serving:
Directions
Directions for Chili Braising Liquid:
Add the guajillo, ancho, and chiles de arbol to a large bowl and top with boiling water. Let sit until the chilies are soft, about 10 minutes. Remove the stems from the chilies and shake out the seeds and discard. Save the soaking liquid.
Add the chilies, apple cider vinegar, tomatoes, garlic, oregano, paprika, cumin, and 2 cups of the chili soaking water to a blender and blend until the mixture is smooth.
Directions for Birria de Res:
Heat oven to 300F.
Season the cubed beef generously with salt and pepper. Heat a large dutch oven over medium heat, add the oil and heat through. Working in batches add the beef and sear until golden brown on all sides, about 8 minutes.
Add all of the seared beef back into the pot and top with the blended chili mixture, onion, beef stock and 2 cups of water. Wrap the bay leaves, thyme, cinnamon stick and cloves in cheesecloth, tie to close and add to the pot.
Bring to a boil over medium heat then cover the pot and transfer to the oven. Braise the beef until fork tender, about 3 hrs.
Discard the spices. Remove the meat from the braising liquid to a cutting board. Let cool slightly then chop the meat.
Add to a large mixing bowl with about 2 cups of the braising liquid and ½ cup of the chopped cilantro.
Directions for Serving:
In a small mixing bowl stir together the onion, remaining cilantro and lime juice. Season with salt and set aside.
Heat a large non-stick skillet over medium heat, dip the tortilla into the top fat of the braising liquid. Add to the pan and fry for about 30 seconds.
Serve topped with the beef and onions or to make a quesabirria add some of the cheese on top followed by some of the beef. Fold over and continue to cook like a quesadilla, until the cheese melts. Repeat with remaining tacos and meat. Ladle the consomme into small bowls for dipping. Top both the tacos and consomme with the onion mixture and serve hot with sides of limes and radishes.
Pour Elijah’s Xtreme Pineapple Mango Habanero Hot Sauce inside and enjoy!