Birria Tacos

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The ideal ratio of succulence from short ribs and soft texture from chuck roast is achieved by combining the two meats. The adobo sauce gives the steak a taste reminiscent of slow cooking.

A staple of Mexican cooking, brigada is a stew typically cooked with goat, beef, or lamb that was first created in the state of Jalisco. The meat in these birria tacos is marinated in adobo sauce and cooked slowly in adobo broth until it’s soft, almost to the fork. With some onion, cilantro, and lime juice on top, the shredded beef creates a great taco filling. Although store-bought tortillas work well, if you have the time, nothing compares to homemade tortillas.

Ingredients

  • 1 (2-pound) boneless chuck roast (about 2 1/4-inches thick)
  • 2 pounds English-cut beef short ribs (about 3 ribs)
  • 2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste
  • Adobo
  • 8 cups water
  • 1 cup finely chopped white onion, rinsed
  • 1/3 cup finely chopped fresh cilantro
  • Canola oil, for greasing
  • 32 (6-inch) fresh corn tortillas or 16 packaged corn tortillas
  • Lime wedges, for serving

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Directions

  1. Birria TacosCARA CORMACKGather the ingredients.
  2. Birria TacosCARA CORMACKSprinkle chuck roast and short ribs all over with 2 tablespoons salt. Combine roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill at least 4 hours or up to 24 hours.
  3. Birria TacosCARA CORMACKPreheat oven to 300°F. Transfer adobo mixture to a large (9 1/2-quart) Dutch oven; add 8 cups water. Bring to a simmer, uncovered, over medium, stirring occasionally.
  4. Birria TacosCARA CORMACKCover with lid and place in preheated oven. Bake until meat is fork-tender, about 4 hours.
  5. Birria TacosCARA CORMACKRemove chuck roast and short ribs from braising broth and transfer to a large bowl; cover with aluminum foil to keep warm.
  6. Birria TacosCARA CORMACKReturn broth in Dutch oven to heat over medium and cook, uncovered, skimming off fat as needed, until reduced to about 8 cups, 15 to 20 minutes. Season broth with salt to taste.
  7. Birria Tacos
  8. Birria TacosCARA CORMACKToss meat with 1 1/2 cups of the broth.
  9. Birria TacosCARA CORMACKStir together onion, cilantro, and remaining 1/4 teaspoon salt in a small bowl; set aside.
  10. Birria TacosCARA CORMACKHeat a large nonstick electric griddle to 400°F or a large (12-inch) cast-iron skillet over medium-high. Using a paper towel dipped in canola oil, lightly grease griddle. If using fresh tortillas, stack two tortillas, and use tongs to dip them together into adobo broth. (If using packaged tortillas, dip one tortilla per taco.)
  11. Birria TacosCARA CORMACKPlace stacked tortillas on griddle; top with 1/4 cup meat. Repeat with as many tortilla stacks as will comfortably fit on griddle. Cook until bottom tortilla is lightly browned and crispy, 1 to 2 minutes.
  12. Birria TacosCARA CORMACKFold tacos in half, gently pressing with a spatula. Transfer to a serving plate. Repeat process with oil, adobo broth, remaining tortillas, and remaining meat.
  13. Birria Tacos RecipeGREG DUPREEServe tacos hot with onion-cilantro mixture, lime wedges, and remaining adobo broth for dipping or sipping.