Tacos de Birria is a traditional Mexican beef stew (consumé), slow-cooked with incredible aromas and punching taste. The addictive sweet, sour, slightly spicy, and utterly savory meat is cooked until it falls apart and is ready to be stuffed between a fresh tortilla. Tortillas are dipped generously into the stewed broth and fried on a flat grill. It is layered with sizzling Oaxaca cheese and shredded meat. The dish is generally made with goat meat, but can easily be made with beef. Authentically served white onion and cilantro, The Remingtons dressed theirs up with pickled red onions, slaw, cilantro, homemade guacamole, and a touch of lime. (Serves 30 – 35 tacos). Watch The Remingtons make the recipe on Episode 2 of The Great American Cookoff.
- Slow Cooker
- Coleman Grill
- Blackstone Flat Griddle
- Cast Iron
- Grilling Utensils
- Robert Irvine Knives, Robert Irvine bowls, and cutting board
- Air Fryer (optional to warm up and crisp tacos)
Ingredients for Beef Meat Stew
- 1 lb boneless chuck roast
- 3 beef short rib
- 1 lb oxtail
- 5 ancho chilies
- 5 quadjilo chilies
- 2 chilies de arbor
- 2.5 boxes of beef stock (beef bone broth is best)
- 2 cinnamon stick
- 6 bay leaves
- 1 tablespoon toasted coriander
- 1 tablespoon toasted black peppercorns
- 2 tablespoon fresh oregano
- Cheese cloth
- 2 tablespoon of tomato paste
- 1 large white onion
- 8 garlic cloves
- 1 lb Oaxaca cheese
Instructions for meat in the slow cooker:
- Remove meat from the package and pat dry. Generously coat all sides of the meat with salt. Let it rest for 15 minutes.
- Flash grill all sides of the meat to lock in moisture (don’t brown the meat – give it some good char marks)
- While the grill is going, de-seed all of your chiles.
- Dice white onion and sauteé in cast iron with avocado oil for 2 minutes for fragrance.
- Add meat, onions, dried chiles to the crock pot.
- Add cinnamon stick, bay leaves, spices (wrapped in cheesecloth – if you do not have cheesecloth blend all the spices to fine grain in a NutriBullet and add to crockpot), beef stock, tomato paste, and garlic cloves to the crock pot.
- Stir to mix all the ingredients.
- Slow cook on low for 8 – 10 hours or high for 4 – 6 hours.
- After 2 hours of cooking, remove all the dry chiles and place in Nutribullet with a cup of the juice. Blend until smooth and return back to the slow cooker. Mix and incorporate the fire red spice of goodness.
- Continue to cook for remaining hours
- Once cooked, remove the meat, shred with forks, and add back to the slow cooker.
- 1 medium red onion, very thinly sliced
- 1/4 cup water
- 1/4 cup distilled white vinegar
- 1/4 cup apple cider vinegar or additional white vinegar
- 1 1/2 tablespoons maple syrup or honey
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Fresh oregano
- 2 whole garlic cloves
Instructions for Pickled Onions
- Heat 1/4 cup of water and dissolve sugar. Add the rest of the ingredients to the brine. Add thinly sliced red onions to brine in a jar and refrigerate for at least 30 minutes or overnight.
- 1-2 bag of slaw (we love Trader Joe’s organic slaw)
- 1/4 cup Olive oil
- 1/4 cup Vinegar
- 1 tablespoon garlic powder
- 1 tablespoon of sugar, honey, or sweetener
- Salt and pepper to taste
- Small cilantro bunched, chopped
- Dissolve sugar in some water and add to the rest of the dressing above. Mix and incorporate well. Add dressing to 1 – 2 bags of slaw.
- 3 Hass avocados
- 1 roma tomato diced
- 1/4 of white onion diced
- 1 small bunch of cilantro chopped
- 1-2 limes squeezed
- Salt, pepper, garlic powder to taste
- Splash of olive oil
- Slice Haas avocado, add all diced ingredients, salt and pepper to taste, and lime for an extra punch of tart.
Assembling the taco:
- Dip the tortilla in the consumé stew and add to the hot, oiled Blackstone grill. Flip after a minute or so.
- Add thinly grated Oaxaca cheese and layer it with shredded meat. Once a little charred, flip one side of the taco over and continue to crisp on both sides of the taco
- Top the taco with pickled onions, slaw, chopped cilantro, and a lime.
Serve with a side of stew broth (also called consumé).
- Dip the taco in the consumé and enjoy!