🎼 Perfect partnerThe BEST Steak Fajitas
🌮 ⏱️ 30 min
Oven + stovetop — no fighting over heatShares 11 ingredients (cilantro, garlic, kosher)
👨🍳 Instructions
✨ Meez Magic · 10 steps → 23 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Cut the chuck roast into large 4-inch chunks
2
Rinse, stem, and seed the guajillo and ancho chiles; rinse and stem the arbol chiles
3
Dice the white onion for topping and chop the cilantro
4
Generously season the meat with salt and pepper on all sides
5
Heat the olive oil in a large pot or Dutch oven over medium-high heat
6
Working in 2 batches, add the meat and sear on all sides until browned
7
Remove the pot from the heat, add the seared meat back into the pot, and set aside
8
Add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot, then cover completely with water and bring to a boil over high heat
9
Reduce the heat to low, cover, and cook
10
Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender
11
Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves to the blender
12
Blend on high for a few minutes until completely smooth (in 2 batches if needed)
13
Strain the blended sauce through a fine mesh strainer into the pot with the seared meat, discarding any solids left behind
14
Stir the meat and chile sauce together to combine and bring to a boil over high heat
15
Reduce the heat to low, cover, and simmer until the meat is fall-apart tender
16
Transfer the meat to a large bowl and shred it with 2 forks
17
Heat a large skillet over medium-high heat
18
Lightly dip both sides of a corn tortilla in the layer of fat from the top of the birria broth, then place it in the hot skillet to begin frying
19
Top half of the tortilla with a generous amount of shredded cheese and shredded beef birria meat, then fold the other half over to create a taco
20
Cook the taco on each side until the cheese has fully melted and the taco becomes crispy and browned
21
Repeat to make more tacos
22
Pour some of the birria consomé into a small ramekin or bowl
23
Stuff each taco with fresh cilantro and white onion and serve on a plate with lime wedges and the consomé as a dipping sauce
🎉
You're all done!
Enjoy your birria tacos — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather Meat & ChilesMise en place makes cooking easier
- Cut the Chuck RoastLarge chunks stay juicy while braising
- Watch out · Prep the ChilesWear gloves to avoid chile burn
- Dice Onion & CilantroChill onion briefly to reduce tears
- Season the MeatSeason evenly for deep flavor
- Heat the OilOil should shimmer before searing
- Watch out · Sear the MeatDon't crowd the pot for better browning
- Set Meat AsideKeep meat covered to retain heat
Swaps, storing and making ahead
Good to know
Swaps
- No Mexican cinnamon stick? A regular cinnamon stick works fine in the braise.
- No Mexican oregano? Regular dried oregano can stand in, though the flavor will be slightly different.
- No chuck roast? Short ribs or brisket also work well for this long braise.
Storing it
Store the shredded meat and consomé in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months. Reheat until steaming hot; fry tacos fresh, since assembled ones don't stay crisp.
Making it ahead
Braise the meat and make the consomé up to 2 days ahead and keep them in the fridge; reheat until steaming hot before assembling and frying the tacos.
Notes by Meez Magic, written for this recipe. Use your judgment.
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