Midnight Birria Tacos

Jul 11, 2023

Slow-Simmered, Fast-Devoured

Warning: Taco Tuesday may never be the same. These deeply flavorful, slow-simmered Birria Tacos are soaked in rich, beefy magic and kissed with our brown sugar & coffee rub, Hazy Midnight. Napkins not optional.

🛒 INGREDIENTS:

3 lbs beef chuck, cut into cubes
3 lbs beef short ribs
Flavor Expedition Co. Hazy Midnight
3 vine-ripened tomatoes
1 white onion
5 dried guajillo chiles (stems + seeds removed)
2 cans ancho chiles in adobo sauce
4–5 garlic cloves
4–5 cups beef broth (divided)
Flavor Expedition Co. Slow Noon
Flour tortillas
Oaxaca cheese, shredded
Diced white onion
Fresh cilantro

🍴 FEEDS:

6–8 taco lovers

⏱️ COOK TIME:

Prep: 30 min
Cook: 3.5–4 hrs

🔥 TEMP:

Simmer on stovetop, then bake at 300°F

INSTRUCTIONS:

Rub-a-dub-rub:
Coat cubed beef chuck and short ribs generously in Hazy Midnight. Sear all sides until browned, then set aside.

2. Simmer down now:
In a large pot, toss in tomatoes, guajillo chiles, ancho chiles with adobo, onion, and garlic. Cover with water and simmer for 20 minutes. Strain and transfer everything to a blender.

3. Blend like you mean it:
To the blender, add Slow Noon and 2 cups beef broth. Blend until smooth and sultry.

4. Beef bath time:
Return the seared beef to the pot. Pour in the blended mixture and enough extra broth to fully submerge the beef. Bring to a simmer, then transfer to the oven and braise at 300°F for 3.5 hours — or until it shreds like a dream.

5. Taco ‘bout crispy:
Shred the beef and skim the fat from the top of the broth. Dip tortillas in the fat, then toast them on a griddle over medium-low heat. Load 'em up with beef, Oaxaca cheese, diced onion, and cilantro. Fold and fry both sides until crispy.

6. Dip it good:
Serve tacos with a side of warm consommé (that leftover liquid gold) and extra cilantro for dunking. Devour immediately. Repeat often.