6 months ago
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Posted On: April 26th 2026, 08:44 am
TWO DAY BIRRIA BEEF TACOS 🌮 🔥
This is my *slightly* dressed up beef Birria recipe.
Day 1 - take around 2kg of beef chuck, season heavily with salt / pepper and smoke over oak for around 6 hours (or until it reaches around 75c internal). Leave to rest and cool.
Day 2 - simmer beef chuck with onion, garlic, bay leaves, peppercorns + salt for 2 hours until tender.
Toast + soak guajillo, ancho + pasilla chillies. Blend with onion, garlic, tomatoes, chipotle, vinegar, oregano, cumin, cinnamon, cloves, paprika + beef stock until smooth.
Add the sauce to the beef and simmer another 1.5–2 hours until falling apart. Shred the beef and keep the consommé.
Dip corn tortillas in the red consommé, fry in a hot pan, add cheese, birria beef, onion + coriander, fold and crisp both sides.
Serve with lime wedges + extra consommé for dipping.
Smoky. Messy. Tender as you like. And definitely worth the effort…
This is my *slightly* dressed up beef Birria recipe.
Day 1 - take around 2kg of beef chuck, season heavily with salt / pepper and smoke over oak for around 6 hours (or until it reaches around 75c internal). Leave to rest and cool.
Day 2 - simmer beef chuck with onion, garlic, bay leaves, peppercorns + salt for 2 hours until tender.
Toast + soak guajillo, ancho + pasilla chillies. Blend with onion, garlic, tomatoes, chipotle, vinegar, oregano, cumin, cinnamon, cloves, paprika + beef stock until smooth.
Add the sauce to the beef and simmer another 1.5–2 hours until falling apart. Shred the beef and keep the consommé.
Dip corn tortillas in the red consommé, fry in a hot pan, add cheese, birria beef, onion + coriander, fold and crisp both sides.
Serve with lime wedges + extra consommé for dipping.
Smoky. Messy. Tender as you like. And definitely worth the effort…
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