Understanding Birria: A Flavorful Stew

Birria is a traditional Mexican meat stew that has been slow-cooked to perfection. Typically made from budget cuts of beef or goat, this dish emphasizes the tenderness of the meat through a lengthy braising process. I prefer using beef chuck roast due to its deliciously rich flavor. This recipe highlights the process of making birria, particularly focusing on the tacos that have captured the hearts of many gastronomes. If you include cheese in your tacos, it’s referred to as quesabirria tacos, taking your dining experience to a whole new level.

Can You Smoke Beef Birria?

The answer is yes; you can smoke the chuck roast for an additional flavor element. However, after careful experimentation, I found that the smokiness can easily be overshadowed by the robust flavors of the birria sauce during the braising process. Therefore, while smoking the meat is an option, it’s not a necessity for achieving a satisfying birria taco experience.

Ingredients for Beef Birria Meat

• 4 lbs Beef Chuck Roast
• 1 White Onion
• 5 Cloves of Garlic
• 4 Ancho Chiles
• 4 Guajillo Chiles
• 3 Chili de Arbol
• 2 Chipotle Peppers in Adobo Sauce
• 3 Roma Tomatoes
• 2 Cups of Beef Broth
• 2 Bay Leaves
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Oregano
• 2 tsp Ground Cloves
• ½ Mexican Cinnamon Stick (regular cinnamon can be substituted, just remember to remove it before blending)
• ¼ Cup Distilled White Vinegar
• 1 tsp Cumin

Essential Ingredients for Beef Birria Tacos

• 20 Yellow Corn Tortillas
• 2 Cups Oaxaca Cheese (or Monterey Jack Cheese alternative)
• 1 Bunch Fresh Cilantro (Chopped)
• 1 White Onion (Diced)
• 2 Limes (Cut into Wedges)

Required Equipment

• Flat Top Grill or BBQ Grill (I used the Sidekick Flat Top Grill on my Camp Chef Woodwind Pro)
• Blender
• Large Dutch Oven
• Comal or Frying Pan
• Fine-Mesh Strainer
• Meat Thermometer
• Saucepot

How to Prepare Beef Birria Tacos

Grilling the Beef

• Cut the chuck roast into sections, removing tough connective tissues and hard fat.
• Heat a flat-top grill or frying pan to high and sear the meat for a couple of minutes on each side until a nice char develops.
• If using a BBQ grill, preheat to about 500ºF and sear each side. The goal is to achieve a good crust without fully cooking the meat at this point.

Prepare the Birria Sauce

• In a medium pot, combine the ancho chiles, guajillo chiles, chili de arbol, roma tomatoes, white onion, cinnamon stick, bay leaves, and chipotle peppers. Bring to a boil, then reduce to a simmer for 15 minutes.

Blitz the Sauce

• Using a strainer, transfer the solids to a blender. Save 1 cup of the chili water and blend it with the following: beef broth, white vinegar, garlic cloves, salt, pepper, oregano, ground cloves, and cumin until smooth.

Strain the Sauce

Strain the sauce once more through a fine mesh strainer and discard any solids, retaining the rich liquid known as consommé.

Braising the Beef

• Transfer the seared meat into a large Dutch oven and pour the strained sauce over it.
• Cover and braise at 300ºF for 2-3 hours. Ensure the meat reaches an internal temperature of around 205-209ºF for that perfect fork-tender texture.

Shredding the Meat

Once cooked, remove the meat and let it rest. Strain the sauce once more if necessary, then shred the meat and combine it with the sauce for added flavor.

Assembling the Tacos

Preheat your comal or frying pan and apply a little oil. Dip the tortillas in the consommé, then fry for about a minute on each side. Add the shredded birria meat and cheese for quesabirria tacos, folding to seal until crispy and golden brown.

Serving Suggestions

• Add diced white onions, fresh chopped cilantro, lime wedges, and a small bowl of consommé for dipping to complement your beef birria tacos.

Frequently Asked Questions

Can I make this without a grill or flat top?

Absolutely! You can sear the meat on the stove using a cast iron pan or a regular frying pan with a bit of oil.

Do I have to fry the tacos?

Traditionally, birria tacos are fried after dipping the tortilla into oil from the consommé sauce, giving them that desirable golden-red hue. However, you can certainly enjoy them as soft tacos if preferred.