Tex-Mex Birria-Style Braised Beef Tacos

Birria-style beef has become a cornerstone of Tex-Mex street culture — chuck roast braised low and slow in dried chiles, tomatoes, and warm spices, then piled into corn tortillas dipped in the vivid consommé and crisped on a griddle.

Serves: 6

Ingredients

• 1.5 kg (3.3 lb) beef chuck roast, cut into large chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle chile in adobo plus 1 tbsp (15 ml) sauce
• 4 Roma tomatoes, halved
• 1 white onion, quartered
• 6 garlic cloves
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) dried oregano
• 1/2 tsp (2.5 ml) ground cinnamon
• 1/4 tsp (1.25 ml) ground cloves
• 2 tbsp (30 ml) apple cider vinegar
• 500 ml (2 cups) beef stock
• Salt and black pepper to taste
• 18 corn tortillas
• 200 g (7 oz) Oaxacan or mozzarella cheese, shredded
• Chopped white onion, fresh cilantro, and lime wedges to serve

Instructions

1. Toast dried chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Transfer to a bowl and cover with boiling water; soak 15 minutes until softened.
2. Blend soaked chiles with chipotle, tomatoes, onion, garlic, cumin, oregano, cinnamon, cloves, vinegar, and 250 ml (1 cup) of the beef stock until smooth.
3. Season chuck roast generously with salt and pepper. Place in a slow cooker and pour blended chile sauce over the top. Add remaining stock.
4. Cook on LOW for 8–9 hours or HIGH for 4–5 hours until beef is fall-apart tender. Skim fat from surface and reserve braising liquid (consommé) in a bowl.
5. Shred beef with two forks, mixing it back into the thickened sauce.
6. Heat a griddle or cast-iron skillet over medium-high. Dip tortillas briefly in consommé, lay on griddle, add cheese and shredded beef, fold, and cook 2–3 minutes per side until crispy and melted.
7. Serve immediately with chopped onion, cilantro, lime wedges, and small cups of consommé for dipping.

Cook's Notes: The consommé is half the experience — don't skip dipping the tortillas before crisping. Leftover braised beef freezes for up to 3 months.