Delicately Braised Birria Tacos: A Dutch Oven Delight

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Birria tacos have taken the food world by storm, and for good reason. These juicy, flavorful tacos are made with slow-cooked beef bathed in a rich, savory consommé. The meat is then shredded and nestled into warm tortillas with your favorite toppings.

While birria is traditionally cooked in a deep pit, a Dutch oven provides a convenient and effective alternative for achieving that fall-off-the-bone tenderness. This recipe will guide you through the process of creating mouthwatering birria tacos in the comfort of your own kitchen.

Dutch Oven Beef Birria Tacos
Dutch Oven Beef Birria Tacos


For the Birria:

2 pounds beef chuck roast, cut into 2-inch cubes

  • 6 guajillo chiles, stems and seeds removed
  • 4 ancho chiles, stems and seeds removed
  • 2 pasilla chiles, stems and seeds removed (optional)
  • 1 white onion, roughly chopped
  • 6 garlic cloves
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1 cinnamon stick
  • 3 bay leaves
  • 4 cups beef broth
  • 1/2 cup apple cider vinegar
  • Salt and freshly ground black pepper to taste

  • For Serving:

    Corn tortillas

  • Queso fresco, crumbled
  • Chopped white onion
  • Cilantro, chopped
  • Consommé for dipping (optional)
  • Lime wedges

  • Directions:

    1. Prep the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles (if using) for a few minutes per side, until fragrant. This step enhances their flavor. Transfer the toasted chiles to a bowl and cover them with boiling water. Let them soak for at least 30 minutes, or until softened.

    2. Brown the Beef: Heat a large Dutch oven over medium-high heat with a drizzle of oil. Season the beef cubes generously with salt and pepper. Sear the beef in batches, working in a single layer to avoid overcrowding the pan. This ensures even browning on all sides. Remove the browned beef and set it aside.

    3. Sauté the Aromatics: Add the chopped onion to the Dutch oven and cook until softened, about 5 minutes. Add the garlic cloves and cook for another minute, until fragrant.

    4. Blend the Sauce: Drain the softened chiles, reserving about 1/2 cup of the soaking liquid. In a blender, combine the drained chiles, the toasted spices (oregano, cumin, coriander, cloves), and the reserved soaking liquid. Blend until smooth.

    5. Simmer the Birria: Pour the blended sauce into the Dutch oven with the cooked onions. Add the beef broth, apple cider vinegar, cinnamon stick, and bay leaves. Bring the mixture to a boil, then scrape up any browned bits from the bottom of the pot.

    6. Return the Beef: Return the browned beef cubes to the Dutch oven. Reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender and easily shreds with a fork. You can also transfer the entire pot to a preheated oven set to 300°F (150°C) and cook for 3-4 hours.

    7. Shred the Beef: Once the beef is cooked through, remove it from the Dutch oven with a slotted spoon and shred it using two forks. Discard the bay leaves and cinnamon stick.

    8. Strain the Consommé (Optional): If you prefer a smoother consommé for dipping, strain the cooking liquid through a fine-mesh sieve. You can return the shredded beef to the pot with some of the strained consommé to keep it moist.

    9. Assemble and Serve: Warm your corn tortillas according to package instructions. Fill each tortilla with shredded birria, top with crumbled queso fresco, chopped onion, and cilantro. Drizzle with additional consommé for dipping, if desired. Serve with lime wedges for a refreshing touch.

    Nutrition Facts:

    (Please note that nutrition facts can vary depending on the specific ingredients used. This is an approximate estimation per serving.)

    Calories: 500-600

  • Fat: 30-40g
  • Saturated Fat: 15-20g
  • Cholesterol: 80mg
  • Sodium: 500mg (depending on the added salt)
  • Carbohydrates: 30-40g
  • Protein: 40-50g

  • Conclusion: