Birria de Res Tacos Recipe

Beef chuck roast: A cut of beef that becomes tender and flavorful when slow-cooked.

Beef broth: Provides a rich base for the cooking liquid.

Dried guajillo chiles: Adds a mild heat and deep red color to the broth.

Dried ancho chiles: Contributes a smoky, slightly sweet flavor.

White onion: Adds sweetness and depth to the broth.

Garlic: Enhances the overall flavor with its pungent aroma.

Dried oregano: Adds a herbaceous note to the dish.

Ground cumin: Provides a warm, earthy flavor.

Ground black pepper: Adds a bit of heat and complexity.

Apple cider vinegar: Balances the flavors with a touch of acidity.

Bay leaves: Infuses the broth with a subtle, aromatic flavor.

Salt: Enhances all the flavors in the dish.

Corn tortillas: Used to serve the shredded beef mixture.

When blending the chiles with the other ingredients, make sure to blend until the mixture is completely smooth. This ensures that the sauce will have a rich, uniform texture, which is crucial for the overall flavor and mouthfeel of the birria. If your blender isn't powerful enough to achieve a smooth consistency, you can strain the mixture through a fine-mesh sieve to remove any remaining solids. This step will help you achieve a silky, restaurant-quality broth.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder has a similar texture and fat content, making it a good alternative for slow-cooked dishes.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it will be slightly lighter.

• dried guajillo chiles - Substitute with dried New Mexico chiles: New Mexico chiles have a similar mild heat and fruity flavor profile.

• dried ancho chiles - Substitute with dried pasilla chiles: Pasilla chiles offer a similar rich, smoky flavor that complements the dish well.

• white onion - Substitute with yellow onion: Yellow onions have a similar flavor and texture, making them a suitable replacement.

• garlic - Substitute with garlic powder: Use garlic powder if fresh garlic is unavailable, though the flavor will be less intense.

• dried oregano - Substitute with dried marjoram: Marjoram has a similar flavor profile and can be used in equal amounts.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can provide a similar earthy note.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used as a direct substitute.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• bay leaves - Substitute with thyme: Thyme can provide a similar aromatic quality, though the flavor will be slightly different.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if corn tortillas are not available, though the texture and flavor will differ.

• Allow the birria de res to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the shredded beef and broth into separate airtight containers. This keeps the tortillas from becoming too soggy when reheated.

• Label the containers with the date to keep track of freshness. The shredded beef can be stored in the refrigerator for up to 4 days, while the broth can last up to a week.

• For freezing, place the shredded beef and broth in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. These can be frozen for up to 3 months.

• When ready to use, thaw the shredded beef and broth in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the shredded beef in a skillet over medium heat until warmed through. Simmer the broth in a pot until it reaches a gentle boil.

• Warm the corn tortillas on a skillet or directly over a gas flame until pliable and slightly charred.

• Assemble the tacos by filling the tortillas with the reheated shredded beef. Garnish with freshly chopped cilantro, diced onions, and a squeeze of lime.

• Serve with a side of the reheated broth for dipping, ensuring the tacos remain flavorful and moist.

• Stovetop Method:

  • Heat a skillet over medium heat.
  • Add a small amount of olive oil or beef broth to the skillet.
  • Place the shredded beef in the skillet and stir occasionally until heated through.
  • Warm the corn tortillas in another skillet or directly over a gas flame until soft and pliable.
  • Assemble the tacos with the reheated beef, and garnish with fresh cilantro, diced onions, and a squeeze of lime.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the shredded beef in an oven-safe dish and cover with foil to retain moisture.
  • Heat for about 15-20 minutes, or until the beef is thoroughly warmed.
  • Wrap the corn tortillas in foil and place them in the oven for the last 5-10 minutes of heating.
  • Assemble the tacos with the reheated beef, and garnish with fresh cilantro, diced onions, and a squeeze of lime.

• Microwave Method:

  • Place the shredded beef in a microwave-safe dish.
  • Add a splash of beef broth to keep the meat moist.
  • Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  • Microwave on high for 1-2 minutes, stirring halfway through, until the beef is heated evenly.
  • Warm the corn tortillas in the microwave by wrapping them in a damp paper towel and heating for about 30 seconds.
  • Assemble the tacos with the reheated beef, and garnish with fresh cilantro, diced onions, and a squeeze of lime.

• Sous Vide Method:

  • Place the shredded beef in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  • Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath.
  • Heat for about 45 minutes to 1 hour.
  • Warm the corn tortillas in a skillet or directly over a gas flame until soft and pliable.
  • Assemble the tacos with the reheated beef, and garnish with fresh cilantro, diced onions, and a squeeze of lime.

• Air Fryer Method:

  • Preheat your air fryer to 350°F (175°C).
  • Place the shredded beef in an air fryer-safe dish or on a piece of foil.
  • Heat for about 5-7 minutes, stirring halfway through, until the beef is warmed through.
  • Warm the corn tortillas in the air fryer for the last 1-2 minutes.
  • Assemble the tacos with the reheated beef, and garnish with fresh cilantro, diced onions, and a squeeze of lime.

• Large pot: Used to boil the beef broth and cook the beef chuck roast with the blended chile mixture.

• Blender: Essential for blending the softened chiles with the onion, garlic, and spices to create a smooth sauce.

• Tongs: Handy for removing the softened chiles from the broth and for handling the beef chuck roast.

• Cutting board: Provides a stable surface for quartering the onion and preparing other ingredients.

• Knife: Necessary for quartering the onion and removing stems and seeds from the dried chiles.

• Measuring spoons: Used to measure out the oregano, cumin, black pepper, and apple cider vinegar.

• Forks: Used to shred the cooked beef chuck roast.

• Skillet: Ideal for heating the corn tortillas before serving.

• Serving spoon: Useful for mixing the shredded beef back into the broth and for serving the beef mixture into the tortillas.

• Ladle: Perfect for serving the broth as a dipping sauce alongside the tacos.

Prepare the chiles ahead: Soak and blend the dried guajillo and ancho chiles in advance to save time on the cooking day.

Use a slow cooker: Cook the beef chuck roast and spices in a slow cooker overnight to have tender meat ready by morning.

Pre-chop ingredients: Chop the onion and garlic the day before to streamline the cooking process.

Double the recipe: Make extra birria de res and freeze portions for quick future meals.

Use store-bought broth: Opt for pre-made beef broth to cut down on preparation time.