Wagyu Beef Birria Taco Recipe (Authentic)
Wagyu chuck brings extra marbling that makes the consomé silky. Order from Snake River Farms or a local butcher.
- Prep
- 30 min
- Cook
- 4 hr
- Yield
- 8 servings
- Per serving
- 520 cal, 28 g carbs
Ingredients
- 3 lbs American wagyu chuck roast, cubed
- 6 dried guajillo chiles
- 3 dried ancho chiles
- 4 garlic cloves
- 1 tbsp Rancho Gordo Mexican oregano
- 1 tsp cumin
- 1 tbsp apple cider vinegar
- 4 cups beef stock
- 16 corn tortillas
- 8 oz Oaxaca cheese
- Chopped onion, cilantro, lime
Instructions
- Toast chiles 30 seconds per side, then soak 15 minutes in hot water.
- Blend chiles with garlic, spices, vinegar and 1 cup stock.
- Coat the beef and braise covered at 300°F for 3.5 hours.
- Shred the meat and skim the fat from the consomé.
- Dip tortillas in the fat, fill with beef and cheese, and griddle until crisp.
- Serve with consomé for dipping.
FAQ
Can I use regular chuck?
Yes, but cook 30 minutes longer.
Is birria spicy?
Mild to medium. Remove chile seeds for less heat.
