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organic cumin powder bag or tin

Birria Beef Brisket Tacos


  • Author: Megan Collins
  • Prep Time: 30
  • Cook Time: 1.5 - 8 hours
  • Total Time: depends on cooking method
  • Yield: 12-15 tacos 1x

Description

Taco night is waiting for this savory brisket, but you can also eat this as a soup on a cold night. This is my take on the Instagram-worthy recipe and I have it on good authority that it’s pretty darned tasty. You may end up with leftovers, which I recommend using to add to a fancy ramen soup along with a soft boiled egg and some fresh veggies.


Ingredients

Scale
  • 34 lb chuck roast
  • 4 dried guajillo chiles, seeded
  • 4 dried pasillo chiles, seeded
  • 2 Tablespoons olive oil
  • 2 cups water
  • 1 cup beef stock
  • 1/2 medium onion, cut into 1-inch pieces
  • 1 28-ounce can whole peeled tomatoes, drained and rinsed
  • 8 garlic coves, peeled, but not chopped
  • 2 bay leaves
  • 2 teaspoon cumin
  • 2 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 Tablespoons brown sugar
  • 3 Tablespoons Apple Cider Vinegar
  • 12 street taco-sized corn tortillas

Garnish

  • Chopped white onion
  • Chopped fresh cilantro
  • Slices of lime
  • Cotija cheese- feta cheese can also be used

Instructions

  1. If you’re cooking in the oven (see cooking methods below), preheat to 350.
  2. Use a pair of scissors to cut the stems off of and slice open the chiles, removing all seeds. Cut into 1-inch pieces.
  3. In a skillet on medium heat, heat up oil and fry the chile pieces for 3-5 minutes.
  4. Leaving the chile infused oil in the skillet, transfer the chile pieces and bay leaves to a medium saucepan with water and beef stock. Bring up to boil and then turn heat down to low and simmer for 10 minutes.
  5. Turn the heat on the skillet to medium and add the cumin, cinnamon, oregano, thyme, black pepper, and ginger and toast the spices for 30 seconds.
  6. Add the onion and garlic cloves and cook until slightly brown. Add the tomatoes and cook down for 10 minutes.
  7. Transfer the softened chiles, the cooking liquid, and the tomato mixture to a blender and blend until smooth. Please use caution here. If you have a blender that can be used with hot liquids, make sure that the lid is on properly and hold the lid of the blender with a towel or oven mitt to protect your hands. If you do not have a heat safe blender, please let the ingredients cool down for 10-20 minutes before blending.
  8. Pat dry and then season the brisket on all sides with salt and pepper. In the same skillet, on medium heat, and sear on all sides.
  9. Add half of the blender contents into your cooking vessel, (Instant Pot, Crock Pot, roasting pan. Transfer the brisket into the cooking vessel and add the remaining sauce on top.
  10. Cooking Methods: Instant Pot: Cook on High Pressure Cook for 1 1/2 hours. Crock Pot: Cook on High for 6 Hours or Low for 8 hours. Oven: Cover tightly with foil and cook at 350 for 4 hours”
  11. As soon as meat is tender enough to shred, remove the brisket and set aside.
  12. Strain the remaining juices to make a smooth broth. There should be a layer of thin red oil on top.
  13. In a skillet on medium heat, dip the tortillas one at a time in the broth and pan fry them 1-2 minutes on each side. Transfer tortillas to the serving plate.
  14. Shred the beef brisket carefully and add back to the broth.
  15. Serve a small piece of brisket on each tortilla, garnish with onion, cilantro, cotilla cheese and lime.
  • Category: Tacos
  • Cuisine: Mexican
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