Birria Tacos-Diamond R Style

This is a recipe I have made a couple of times and they are a hit! I found some dried chilis at a local Mexican grocery store...they really add the flavor. This roast is slow cooked succulent goodness served on a toasted flour tortilla...tons of flavor!

Birria Tacos Recipe

Ingredients:

• 3-4 lbs Diamond R Chuck Roast

• BBQ Rub (or use the following seasonings):

  • 1 tbsp seasoning salt

  • 1 tbsp black pepper

  • 1 tbsp paprika

  • 1 tbsp garlic powder

• Chili Peppers: Tip at the bottom if you can't find dried chilis

  • 5 dried Ancho Chili Peppers (seeds and stems removed)

  • 5 dried New Mexico Chili Peppers (seeds and stems removed)

  • 3 Chiles de Árbol (seeds and stems removed – adjust for heat preference)

• Other Ingredients:

  • 4 tbsp good olive oil (garlic-infused oil recommended)

  • 3 cups beef broth (prepared with Better than Bouillon)

  • 1 medium red or yellow onion (quartered)

  • 5 cloves garlic (peeled)

  • 3 bay leaves

  • 4 Roma tomatoes (quartered)

  • 2 tsp oregano leaves (ground)

  • 1 tsp cumin

  • 2 tbsp kosher salt

  • 1 tsp coriander

  • 1 tsp ground cloves

  • 1 tsp ground cinnamon

  • 2 tsp apple cider vinegar

• For the Tacos:

  • Flour tortillas (medium size)

  • Shredded mozzarella cheese

  • Fresh cilantro

  • Sour cream & pico de gallo (optional toppings)

Directions:

1. Prepare the Meat:

   • Cut the Diamond R Chuck Roast into 1-2” chunks and place them in a bowl.

   • Generously coat with your favorite BBQ rub or the listed seasonings. Set aside.

2. Prepare the Chili Sauce:

   • In a stockpot, bring 3 quarts of water to a boil.

   • Add the tomatoes, onion, chili peppers, bay leaves, and garlic.

   • Boil for about 20 minutes or until the peppers are soft.

3. Brown the Meat:

   • While the peppers are cooking, heat a Dutch oven over high heat with a little olive oil.

   • Brown the chuck roast in batches to develop color (about 5 minutes per batch).

   • Set aside once browned.

4. Blend the Sauce:

   • Once the peppers are soft, drain the mixture and transfer the tomato, pepper, onion etc. to a blender or food processor. Discard the water from boiling.

   • Add 1 cup of beef broth, oregano, cumin, coriander, cloves, cinnamon, salt, and apple cider vinegar.

   • Blend until smooth.

5. Cook the Meat:

   • Return the browned meat to the Dutch oven.

   • Add the remaining 2 cups of beef broth.

   • Pour the blended pepper sauce over the meat and stir to combine.

   • Cover and bake at 350°F for 3 hours or until the meat is fork tender. Check half way thru the cooking process. You may want to add additional beef broth...you don't want the liquid to to cook down more than half.

6. Shred the Meat:

   • Remove the meat from the Dutch oven and let it cool slightly.

   • Shred with a fork and set aside.

7. Assemble & Cook the Tacos:

   • Dip each tortilla into the remaining sauce in the Dutch oven.

   • Place the tortilla on a hot skillet or cast-iron pan.

   • Quickly add a spoonful of shredded meat and sprinkle with mozzarella cheese.

   • Fold the tortilla in half and cook until golden brown, then flip and brown the other side.

     
     

     Serve & Enjoy:

   • Garnish with sour cream, pico de gallo, and fresh cilantro for an authentic, flavorful finish! Use the remaining sauce for dipping!

     
     

   Tips: If you can't find the dried chilis, you can use canned chipotle peppers in adobo sauce. Cook the onions and tomatoes like directed, then put the canned peppers in the food processor with the rest of the ingredients. One can should be plenty.

   
   

   Also, if using dried chilis, the seeds and stems are hot, trust me. The first time I made it I did not do a good job of cleaning out seeds...it was even too hot for me. You can always add heat later, but you can't take it away! Remove those seeds!