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Saturday 19 September 2026 03:28:10 GMT

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First time making Birria Tacos | SAVE RECIPE ⬇️ New Mexico Green Chile Birria Tacos Serves 15 | ~45–60 tacos INGREDIENTS Beef: 8–9 lbs chuck roast (chunks), 4–5 tbsp beef tallow, salt & pepper Fresh chiles: 2 lbs NM green chile, 2–3 jalapeños, 2–3 poblanos Charred veg: 4 white onions (halved), 6–8 Roma tomatoes, 2 heads garlic (halved) Dried chiles: 8–10 guajillos, 3–4 anchos, 2–3 árbol (optional), stemmed & seeded Seasonings: 2 tbsp Mexican oregano, 2 tsp cumin, 2 tsp coriander, 1 tbsp smoked paprika, 2 tsp cinnamon, 8–10 cloves, 1 tbsp peppercorns, 4–5 bay leaves, salt Liquid: 10–12 cups beef stock, 1½ cups apple cider vinegar, juice of 2 limes, 1–2 tbsp brown sugar (optional) For tacos: 60–75 corn tortillas, 3–4 lbs Oaxaca cheese (shredded), 2 white onions (diced), 2 bunches cilantro, 8–10 limes DIRECTIONS Char green chiles, jalapeños, poblanos, onions, tomatoes & garlic on a hot grill until blackened. Remove pepper stems/seeds. Toast guajillos, anchos & árbol 20–30 sec/side; soak in hot water 20 min, drain. Blend dried chiles, charred veg, 1½ lbs roasted green chile, 2 cups stock, vinegar & seasonings (except bay leaves) until smooth. Season beef; sear in tallow in a Dutch oven over high heat until deeply browned. Remove. Add sauce, scraping up browned bits. Return beef; add remaining stock, bay leaves & lime juice (liquid should reach ¾ up beef). Cover, braise at 325°F for 3½–4½ hrs until beef falls apart. Shred beef; reserve consomé and skim fat for frying. Griddle: dip tortillas in birria fat, layer cheese-beef-roasted green chile-cheese, fold, and crisp both sides on a hot cast-iron. Serve with hot consomé, topped with onion, cilantro, lime & roasted green chile.

First time making Birria Tacos | SAVE RECIPE ⬇️ New Mexico Green Chile Birria Tacos Serves 15 | ~45–60 tacos INGREDIENTS Beef: 8–9 lbs chuck roast (chunks), 4–5 tbsp beef tallow, salt & pepper Fresh chiles: 2 lbs NM green chile, 2–3 jalapeños, 2–3 poblanos Charred veg: 4 white onions (halved), 6–8 Roma tomatoes, 2 heads garlic (halved) Dried chiles: 8–10 guajillos, 3–4 anchos, 2–3 árbol (optional), stemmed & seeded Seasonings: 2 tbsp Mexican oregano, 2 tsp cumin, 2 tsp coriander, 1 tbsp smoked paprika, 2 tsp cinnamon, 8–10 cloves, 1 tbsp peppercorns, 4–5 bay leaves, salt Liquid: 10–12 cups beef stock, 1½ cups apple cider vinegar, juice of 2 limes, 1–2 tbsp brown sugar (optional) For tacos: 60–75 corn tortillas, 3–4 lbs Oaxaca cheese (shredded), 2 white onions (diced), 2 bunches cilantro, 8–10 limes DIRECTIONS Char green chiles, jalapeños, poblanos, onions, tomatoes & garlic on a hot grill until blackened. Remove pepper stems/seeds. Toast guajillos, anchos & árbol 20–30 sec/side; soak in hot water 20 min, drain. Blend dried chiles, charred veg, 1½ lbs roasted green chile, 2 cups stock, vinegar & seasonings (except bay leaves) until smooth. Season beef; sear in tallow in a Dutch oven over high heat until deeply browned. Remove. Add sauce, scraping up browned bits. Return beef; add remaining stock, bay leaves & lime juice (liquid should reach ¾ up beef). Cover, braise at 325°F for 3½–4½ hrs until beef falls apart. Shred beef; reserve consomé and skim fat for frying. Griddle: dip tortillas in birria fat, layer cheese-beef-roasted green chile-cheese, fold, and crisp both sides on a hot cast-iron. Serve with hot consomé, topped with onion, cilantro, lime & roasted green chile.

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