Directions

To Make the Birria:

1. Preheat oven to 350°F.
2. Season chuck roast with salt. Sear in Dutch oven with olive oil until golden-brown. Remove.
3. Sauté onion, then add garlic, paprika, cayenne, coriander, pepper, and oregano. Cook until fragrant.
4. Stir in tomato paste and harissa. Return beef, add stock, cinnamon stick, and bay leaves.
5. Cover and braise in oven 2 hrs, stirring once or twice.
6. Shred beef. Add consommé back over meat to keep juicy. Adjust salt.

To Make the Tacos:‍

7. Heat skillet over medium heat. Dip tortillas in consommé, coat both sides, and place in skillet.
8. Add Oaxaca cheese (if using) and shredded beef. Fold, cook until golden-crisp.
9. Repeat.

To Serve:

10. Serve hot with cilantro, onion, lime wedges, and ramekins of consommé.

Notes

• Don’t rush searing—it builds flavor.
• Harissa = shortcut to chile depth.
• Oaxaca cheese adds stretchy layer; can omit for dairy-free.
• Freeze leftovers in broth; reheat with water splash.

Ingredients

For the Birria:

• 2 lbs boneless chuck roast
• Kosher salt
• ½ cup harissa paste (smoky kind, not vinegary)
• 2½ quarts rich beef stock (homemade or boxed)
• 1 cinnamon stick
• 6 bay leaves
• 1 tbsp smoked paprika
• ½ tsp cayenne powder
• 1 tbsp ground coriander
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 1 tbsp tomato paste
• 1 large yellow onion, thinly sliced
• 8 garlic cloves, minced
• Olive oil (for searing)

For the Tacos:

• 6-inch corn tortillas
• 1 lb shredded Oaxaca cheese (optional but recommended)
• Shredded birria beef
• Reserved consommé (braising liquid)

To Serve:

• Fresh cilantro, chopped
• Sweet onion, diced
• Lime wedges
• Extra ramekins for consommé