Beef Birria Tacos with Pickled Red Onions
By Stephanie Alvarado for Sur La Table
Beef Birria Tacos with Pickled Red Onions
By Stephanie Alvarado for Sur La Table
Yield/Serves:
18 Tacos (6 servings)
For the birria
- 4 lb. chuck roast, cut into 8 to 10 chunks
- 10 to 12 cups water
- 1 Tablespoon salt
- 2 to 3 bay leaves
- 4 to 5 dried guajillo chiles, stemmed and seeded
- 2 to 3 dried chiles de árbol (optional, for more heat)
- 3 to 4 garlic cloves
- 1 medium onion, quartered
- 2 to 3 tomatoes, halved
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons dried oregano
- 1 teaspoon sesame seeds
For the quick pickled red onions
- 1 large red onion, thinly sliced into rings
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 Tablespoon sugar
- 1 1/2 teaspoons salt
For the tacos
- 18 corn tortillas, 6"
- 12 oz. Oaxaca cheese, shredded (or whole-milk mozzarella)
- Neutral oil, for the griddle
- 1 bunch fresh cilantro, leaves and tender stems
For serving
- Warm consommé, for dipping
- Lime wedges
- 4 lb. chuck roast, cut into 8 to 10 chunks
- 10 to 12 cups water
- 1 Tablespoon salt
- 2 to 3 bay leaves
- 4 to 5 dried guajillo chiles, stemmed and seeded
- 2 to 3 dried chiles de árbol (optional, for more heat)
- 3 to 4 garlic cloves
- 1 medium onion, quartered
- 2 to 3 tomatoes, halved
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons dried oregano
- 1 teaspoon sesame seeds
For the quick pickled red onions
- 1 large red onion, thinly sliced into rings
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 Tablespoon sugar
- 1 1/2 teaspoons salt
For the tacos
- 18 corn tortillas, 6"
- 12 oz. Oaxaca cheese, shredded (or whole-milk mozzarella)
- Neutral oil, for the griddle
- 1 bunch fresh cilantro, leaves and tender stems
For serving
- Warm consommé, for dipping
- Lime wedges
Slow-simmered chile beef and melty cheese, griddled in a corn tortilla until golden and crisp. A tangle of bright pickled red onions and fresh cilantro finishes each one. Make the birria a day ahead, and taco night comes together fast.
Make the pickled onions
1. Pack the onion rings into a glass jar. Warm the vinegar, water, sugar and salt in a small saucepan, stirring until dissolved. Pour over the onions. Let stand at least 30 minutes, until bright pink. They keep in the refrigerator for up to 2 weeks.
Make the birria
2. Sear the beef. Heat a large Dutch oven over medium-high heat. Sear the chuck roast in batches until browned, 4 to 5 minutes per side.
3. Simmer. Add enough water to just cover the meat, 10 to 12 cups. Stir in the salt and bay leaves. Bring to a boil and skim off any foam. Lower the heat to medium-low, cover and simmer for 1 1/2 hours.
4. Blend the sauce. Near the end of the simmer, add the chiles, garlic, onion, tomatoes, spices, oregano and sesame seeds to a blender. Add 1 to 2 cups of the hot cooking liquid. Blend until completely smooth.
5. Finish the braise. Pour the sauce through a fine-mesh strainer into the pot. Press the solids to get all the flavor. Add a little water if needed to keep the meat just covered. Cover and simmer 30 minutes more, until the beef is fork tender.
6. Shred. Taste the consommé and adjust the salt. Remove the bay leaves. Move the beef to a cutting board and shred it with two forks. Keep the consommé warm for serving.
Make the tacos
7. Prep the filling. Toss the shredded beef with a few spoonfuls of consommé. It should be juicy, not wet. Extra liquid makes soggy tacos.
8. Heat the griddle. Heat a large griddle over two burners on medium heat. Brush generously with oil.
9. Build. Lay tortillas on the griddle without overlapping. Cook 30 seconds, then flip. Sprinkle cheese over each tortilla, then add beef to one half. Top the beef with cilantro and a few pickled onion rings.
10. Fold and crisp. When the cheese starts to melt, fold each tortilla closed with a spatula. Cook 2 to 3 minutes per side, pressing gently, until golden and crisp. Keep finished tacos warm on a rack in a 200°F oven while you cook the rest.
Serve
11. Serve the tacos hot with more pickled onions, lime wedges and small cups of warm consommé for dipping.
TIPS
- Want a red tortilla? Skim the red fat from the top of the consommé and dip the tortillas in it before griddling. The tacos will turn deep red instead of golden.
- Make ahead: The birria and pickled onions both keep well overnight.
- Go easy on the filling: Overstuffed tacos tend to pop open on the griddle.
- Leftovers: Reheat tacos in a hot oven or air fryer to bring back the crunch.
Make the pickled onions
1. Pack the onion rings into a glass jar. Warm the vinegar, water, sugar and salt in a small saucepan, stirring until dissolved. Pour over the onions. Let stand at least 30 minutes, until bright pink. They keep in the refrigerator for up to 2 weeks.
Make the birria
2. Sear the beef. Heat a large Dutch oven over medium-high heat. Sear the chuck roast in batches until browned, 4 to 5 minutes per side.
3. Simmer. Add enough water to just cover the meat, 10 to 12 cups. Stir in the salt and bay leaves. Bring to a boil and skim off any foam. Lower the heat to medium-low, cover and simmer for 1 1/2 hours.
4. Blend the sauce. Near the end of the simmer, add the chiles, garlic, onion, tomatoes, spices, oregano and sesame seeds to a blender. Add 1 to 2 cups of the hot cooking liquid. Blend until completely smooth.
5. Finish the braise. Pour the sauce through a fine-mesh strainer into the pot. Press the solids to get all the flavor. Add a little water if needed to keep the meat just covered. Cover and simmer 30 minutes more, until the beef is fork tender.
6. Shred. Taste the consommé and adjust the salt. Remove the bay leaves. Move the beef to a cutting board and shred it with two forks. Keep the consommé warm for serving.
Make the tacos
7. Prep the filling. Toss the shredded beef with a few spoonfuls of consommé. It should be juicy, not wet. Extra liquid makes soggy tacos.
8. Heat the griddle. Heat a large griddle over two burners on medium heat. Brush generously with oil.
9. Build. Lay tortillas on the griddle without overlapping. Cook 30 seconds, then flip. Sprinkle cheese over each tortilla, then add beef to one half. Top the beef with cilantro and a few pickled onion rings.
10. Fold and crisp. When the cheese starts to melt, fold each tortilla closed with a spatula. Cook 2 to 3 minutes per side, pressing gently, until golden and crisp. Keep finished tacos warm on a rack in a 200°F oven while you cook the rest.
Serve
11. Serve the tacos hot with more pickled onions, lime wedges and small cups of warm consommé for dipping.
TIPS
- Want a red tortilla? Skim the red fat from the top of the consommé and dip the tortillas in it before griddling. The tacos will turn deep red instead of golden.
- Make ahead: The birria and pickled onions both keep well overnight.
- Go easy on the filling: Overstuffed tacos tend to pop open on the griddle.
- Leftovers: Reheat tacos in a hot oven or air fryer to bring back the crunch.