Boston's Birria & Dominican Delights
A rich and savory, slow-cooked beef stew made with dried chilies and spices, perfect for filling crispy corn tortillas and dipping in a flavorful consommé.
Ingredients
- 2 lb beef chuck roast cut into large chunks
- 1 tbsp olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 4 dried guajillo chilies seeded and rehydrated
- 2 dried ancho chilies seeded and rehydrated
- 2 dried arbol chilies seeded and rehydrated (optional for heat)
- 1 can (14.5 oz) diced tomatoes undrained
- 4 cups beef broth
- 1 tsp cumin ground
- 1 tsp oregano dried
- 0.5 tsp cloves ground
- 0.5 tsp cinnamon ground
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 12 small corn tortillas
- 1 cup shredded Oaxaca or Monterey Jack cheese
- Fresh cilantro chopped for garnish
- White onion diced for garnish
Instructions
- Sear the beef: Heat olive oil in a Dutch oven or large pot over medium-high heat. Season beef chunks with salt and pepper, then brown on all sides. Remove beef and set aside.
- Sauté aromatics: Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Prepare chili paste: In a blender, combine rehydrated guajillo, ancho, and arbol chilies with 1 cup of beef broth until smooth. Strain the mixture through a fine-mesh sieve into the pot to remove solids, if desired, for a smoother consommé.
- Combine ingredients: Return beef to the pot. Add chili paste, diced tomatoes, remaining beef broth, bay leaves, cumin, oregano, ground cloves, and cinnamon. Stir well. Bring to a simmer.
- Slow cook: Cover the pot and transfer to a preheated oven at 300°F (150°C) for 2.5-3 hours, or until beef is fork-tender. Alternatively, cook in a slow cooker on low for 6-8 hours.
- Shred beef: Remove bay leaves. Take beef out of the pot and shred it using two forks. Set shredded beef aside. Strain the cooking liquid (consommé) through a fine-mesh sieve, pressing on solids to extract all liquid. Keep consommé warm for dipping.
- Assemble tacos: Dip corn tortillas in the warm consommé, then place on a hot griddle or frying pan. Add a spoonful of shredded beef and a sprinkle of cheese. Fold the tortilla in half and cook until crispy and cheese is melted, about 2-3 minutes per side.
- Serve: Garnish Birria Tacos with fresh cilantro, diced white onion, and a squeeze of lime. Serve with small bowls of warm consommé for dipping.
Notes
For best flavor, use a combination of dried chilies. Adjust the amount of arbol chilies to control the spice level. Chuck roast is ideal for shredding. Serve with fresh cilantro, diced white onion, and lime wedges for an authentic experience.