Dutch Oven Beef Birria Tacos
Slow-cooked, succulent meaty stew in a thick, chili-rich sauce.
- Makes6 to 8 servings
- Cook Time3¾ hours
- Active time plus cooling45 minutes active
- 11
Birria, from the state of Jalisco on the western coast of Mexico, is a succulent stew of shredded meat in a thick, intense, chili-rich sauce. It traditionally is made with goat, but these days, beef and lamb are common. Our version is made with meaty boneless beef short ribs and is loosely based on the recipe taught to us by home cook Aidee Gonzalez in Mexico City. Four varieties of dried chilies went into Gonzalez’s birria, but to simplify slightly, we chose three that are easy to source but deliver lots of earthy, fruity depth and complexity. We slow-cook the meat in the oven with a minimal amount of water until fork-tender so the flavor is meaty and concentrated. Only after reducing the cooking liquid and shredding the meat do we introduce a puree of chilies, aromatics and spices. This unconventional technique results in a birria that we think tastes brighter and livelier than one in which the chilies are subjected to the same hours-long cooking as the beef. For making birria tacos, Gonzalez offered warm corn tortillas, plus avocado for a little creaminess and sliced white onion for allium pungency and crunch.
Don’t use canned chipotle chilies here, as they’re packed in adobo sauce, which would alter the flavor profile of the birria. (If you’re wondering, morita chilies are a type of chipotle. They are dark red-purple and relatively soft because they have been smoked for less time than the stiff, dry, brown chipotle variety, which sometimes is called chipotle meco. Either type works in this recipe.) Also, don’t over-toast the chilies. The pods scorch easily, and if scorched, they will taste bitter. When they become aromatic and just a shade darker, they’re done.
Step 1
Heat the oven to 350°F with a rack in the lower-middle position.
In a large Dutch oven, stir together the beef, onion chunks, 1 teaspoon salt and 2 cups water. Cover, transfer to the oven and cook until a skewer inserted into the meat meets no resistance, about 3 hours.
Step 2
While the beef cooks, in a 12-inch skillet over medium, toast the garlic and all of the chilies, turning occasionally with tongs, until the garlic is browned on all sides and the chilies are fragrant and just a shade darker, about 5 minutes. Transfer to a medium bowl.
When cool enough to handle, break the chilies (or snip them with kitchen shears) into smaller pieces, discarding any remaining seeds, and add them to a blender. Add the boiling water, garlic, bay, cumin, oregano, allspice, thyme and ½ teaspoon salt. Puree, scraping the blender as needed, until smooth, about 1 minute; cover and refrigerate ready to use.
Step 3
When the beef is done, remove the pot from the oven. Using a slotted spoon, transfer the beef to a large bowl. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off and discard as much fat as possible from the surface.
Bring the liquid to simmer over medium-high and cook, stirring occasionally, until reduced to about ½ cup, 5 to 7 minutes; remove from the heat. Meanwhile, shred the beef.
Step 4
To the reduced cooking liquid in the pot, add the chili puree. Bring to a simmer over medium, then stir in the beef.
Cook, stirring occasionally, until the mixture begins to sizzle, 5 to 8 minutes. Off heat, stir in the lime juice, then taste and season with salt and pepper.
Step 5
To serve, put the avocados, sliced onion and lime wedges into small bowls. Transfer the birria to a serving bowl, then serve with the tortillas and garnishes for making tacos.
