Two cuts of beef slow cooked in a robust and spicy stock filled with spices and flavor. This is the best Birria recipe you’ll find.
Prep Time30minutes
Cook Time4hours
Total Time4hours30minutes
Ingredients
Meat:
3-4lbschuck roast
1-3lbsbeef shanks
1-2TBSseasoning salt
1TBSonion powder
2TBSvegetable oil
3garlic cloves + 1 yellow onionfinely diced
Chile Paste:
4guajillo chilies
5New Mexico chilies
3Chile de Árbol
2Mulato chilies
2chipotle peppers in adobo sauce
14.5ouncespetite diced tomatoes
4cupsbeef or chicken stock
2cupswater
3garlic cloves
4bay leaves
1TBSPeppercorns
1tspMexican Oregano
1tspCumin
1tspground Corriander
1/2tspAllspice
1/2inchCinnamon stick
1inchGinger
1TBSwhite distilled vinegar
Quesatacos:
Corn tortillas
Shredded mozzarella cheese
Shredded Monterey Jack cheese
Cilantro & Chopped Onions for garnish
Lime
Instructions
Meat:
Cut the roast into large chunks
Season the roast pieces and beef shanks with the seasoning salt and onion powder
Heat the oil in a skillet
Sear the meat on all sides until browned.
Remove the meat; set aside
Add the finely diced onion and garlic into the same skillet
Sauté for 1-2 mins
Remove and reserve for the chile paste
Spray a slow cooker with nonstick cooking spray
Add the meat to the slow cooker.
Chile Paste:
Remove seeds and stems from all of the dried chilies.
Place the chilies in a dry skillet on medium high heat.
Toast the chilies for one minute. Do NOT burn the chilies. They will become bitter.
Boil 2 cups of beef stock
Place the dried chilies in a heat safe bowl
Pour the hot stock over the chilies; allow them to soak and soften for 30 minutes.
Pour the softened chilies and stock into blender
Add the chipotle peppers, diced tomatoes, 3 garlic cloves, 2 bay leaves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, sautéed onion and garlic, and vinegar into the blender.
Blend until well combined and smooth.
Pour the paste into a strainer over the slow cooker containing the meat.
Strain the paste into the slow cooker
Pour in the remaining 2 cups of beef stock and two cups of water.
Stir.
Add the remaining 2 bay leaves and cover with the lid.
Cook on HIGH for 4 hours or until the beef is fork tender.
Remove the meat and shred it. Discard the bones.
Ladle out 2 cups of the consomé to dip the tortillas in
Quesa Tacos:
Dip the tortillas into the consomé.
Fry in a hot skillet until it’s as crispy as desired
Add the meat, cheese, and toppings of your choice
Fold the tortilla over and continue heating until cheese is melted.