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Beef Birria Tacos with Au Jus

Course Main Course
Cuisine Mexican
Keyword beef
Total Time 3 hours 30 minutes
Servings 4
Author Christine Ma

Ingredients

Beef birria

  • 4 chilies de arbol
  • 3 dried Guajillo chilies
  • 2 dried Pasilla chilies
  • 3 lb brisket
  • salt and pepper
  • 2 tablespoon oil
  • 1 onion chopped
  • 5 garlic cloves minced
  • 2 teaspoon coriander
  • 2 teaspoon cumin
  • 2 teaspoon oregano
  • 2 tablespoon tomato paste
  • 1 cinnamon stock
  • 2 bay leaves
  • 4 cups chicken stock

Pickled radish

  • ½ cup radish thinly sliced
  • ¼ cup boiling water
  • ¼ cup white vinegar
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt

Tomatillo salsa

  • 12 ounces tomatillos husk removed
  • ½ red onion chopped
  • 1 serrano chile chopped
  • 1 garlic minced
  • ½ teaspoon cumin
  • 1 cup water
  • ¼ cup cilantro chopped

Remaining ingredients

  • 12 tortillas
  • ⅓ cup cotija crumbled
  • ¼ cup cilantro chopped
  • lime wedges for serving

Instructions

  • Preheat oven to 325 degrees F.
  • Place the dried chili de arbol, guajillo, and pasilla chilies in a heat safe bowl and add enough boiling water to cover the chilies. Place another bowl on top to keep the chilies submerged. Let sit for 30 minutes. Drain the water and discard the stems and seeds. Set aside.
  • Season the brisket generously with salt and pepper. Heat 2 tablespoon oil in a Dutch oven over high heat. Add the brisket and sear on all sides until deeply browned. Remove from heat and set aside.
  • Reduce heat to medium. In the same pan, add the chopped onion and saute until softened, about 4-5 minutes. Add the garlic, coriander, cumin, oregano, and tomato paste, stirring to combine. Add back the brisket along with the cinnamon stick, bay leaves, chilies, and chicken stock. Cover and bring to a boil. Turn off the heat and continue cooking the brisket in the oven for 2 ½ hours or until the meat is fall apart tender.
  • Meanwhile, make the pickled radish. Stir the boiling water with vinegar, salt, and sugar until the sugar has dissolved. Pour the liquid over the thinly sliced radish. Let sit for at least 30 minutes.
  • Prepare the tomatillo salsa. Combine the tomatillos in a medium pot along with the red onion, serrano, garlic, cumin, and water. Bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes or until the tomatillos have softened. Remove the salsa to a blender or food processor and add the cilantro. Pulse 5-7 times or until coarsely chopped. Season with salt and pepper and let cool.
  • Remove the brisket from the pot and shred the meat using two forks. Strain the braising liquid, discarding the ingredients but keeping the liquid. Skim as much as fat as you can from the broth. Keep warm.
  • Heat 2 tablespoon oil in a saute pan. Lay 2-3 tortillas in the pan and place the shredded brisket on one side of the tortillas. Fold the tortilla over and keep a spatula on top to keep the tortillas folded. When the bottom is golden brown, flip over the tacos. Cook until golden brown on the other side, about 2 minutes. Remove from heat and drain the excess oil on paper towels. Repeat with the remaining tortillas and brisket.
  • Top the tacos with cotija and cilantro. Serve with the tomatillo salsa, pickled radish, lime, and au jus for dipping.