Dutch Oven Birria Tacos
Discover the epitome of authentic Mexican flavor with this irresistible Dutch Oven Birria Tacos recipe. Let the flavor fiesta begin!
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Equipment
Ingredients
- 3 pounds boneless chuck roast cut into large chunks
- salt and black pepper
- 2 tablespoons oil avocado or vegetable oil
Sauce:
- 3-4 dried ancho chiles ends trimmed and de-seeded
- 3-4 dried guajillo chilies ends trimmed and de-seeded
- 3-4 dried chiles de arbol ends trimmed and de-seeded
- 2 tablespoons oil avocado or vegetable oil
- 4 Roma tomatoes quartered
- 1 white onion peeled and quartered
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 cups broth or water
Tacos:
- ¼ cup cilantro finely chopped
- ¼ cup white onion finely chopped
- 1 lime
- 16 flour tortillas or Corn tortillas
- ½ cup mozzarella cheese
Instructions
To Make the Sauce:
- Heat 2 tablespoons of oil in a medium pot. Once the oil is hot, add the dried chiles and sauté for one minute to enhance their flavor.
- After a minute, introduce the white onion, garlic, and tomato to the pot. Sauté the mixture for 2 minutes until the vegetables soften and release their aroma. Pour in enough broth or water to cover all the ingredients in the pot. Set the heat to medium and allow the mixture to simmer gently for 10 minutes, allowing the flavors to meld.
- Transfer the contents of the pot into a blender or food processor. Blend the mixture until it reaches a smooth consistency, ensuring all ingredients are well incorporated.
Brown the Meat:
- Season the beef chunks with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the beef pieces in batches, making sure not to overcrowd the pot. This step adds flavor to the meat and develops a nice crust.
- Once all the beef is browned, return it to the Dutch oven. Pour the birria sauce over the meat, add cumin and dried oregano.
- Cover the Dutch oven with a lid and place it in the preheated oven at 375 degrees F. Cook for 3 hours.
Shred the Meat:
- Once the meat is tender, remove it from the Dutch oven and shred it using two forks.
- Prepare the Tacos:
- Heat a non-stick skillet over medium heat. Dip a tortilla into the top layer of the birria sauce. Pan-fry the tortilla on one side for approximately 30 seconds, ensuring it starts to crisp up.
- Flip the tortilla over and add a portion of shredded meat and shredded cheese onto one half of the tortilla. Fold the tortilla over to enclose the filling and continue to cook until both sides are golden brown and crispy, for about 1 minute.
Assemble the Tacos:
- Serve with toppings such as diced onion, chopped cilantro, and lime wedges.