Beef Birria Tacos
Deliciously spiced beef tacos made with guajillo chile and chile de árbol peppers, topped with Oaxaca cheese, lime, and cilantro for the perfect spicy and authentic taco.
3 pounds beef
2 teaspoons salt + more to taste
1 teaspoon Ground black pepper + more to taste
10 dried chile de árbol peppers, destemmed and deseeded (If you would like to cut back on some of the heat, I recommend either cutting down the chile de arbol or leaving them out completely and instead adding extra guajillo chiles)
6 dried guajillo chile peppers, destemmed and deseeded
6 cloves garlic, peeled
1 large white onion, quartered
2 tablespoons paprika
1 tablespoon cumin powder
1 tablespoon dried oregano
1/2 tablespoon ground clove (see notes)
3 bay leaves
1 cinnamon stick
2 modelo beers
10 ounces Oaxaca cheese
Queso quesadilla cheese or Monterey jack, shredded
Diced white onion
FOR THE TACOS
Sprinkle meat with salt and pepper, rub into roast, and place on the Pit Barrel® while you start the next steps.
Place the chile de árbols, guajillo chiles, garlic, and onions in a pot and cover with water. Bring to a boil and cook for 15 minutes.
Remove from stove. Transfer one cup of the cooking liquid, the chiles, garlic, and onion to a blender. Add the paprika, cumin, oregano, clove, two teaspoons salt, and one teaspoon pepper. Pulse until smooth.
Pull the beef off the barrel and place in a dutch oven and add the sauce from step three and the 2 beers to cover the beef by no more than one inch. Add the bay leaves and cinnamon stick.
Discard the bay leaves and cinnamon stick once fully cooked.
Heat a skillet to medium heat and spray with non-stick cooking spray.
Lightly dip a tortilla in birria broth, shake off excess liquid, and place in the skillet. Sprinkle with cheese then dip a second tortilla in consomé, shake off excess liquid, and place atop the cheese.
Fry for approximately 30 seconds or until slightly browned, then flip and fry an additional 30 seconds or until slightly browned and cheese is melted. Repeat with remaining tortillas/cheese.
Fill each shell with shredded beef and top with onion and cilantro. Serve with lime wedges and side of birria broth.