Slow Cooker

Fullblood Wagyu Beef Birria Tacos

November  9, 2020
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  • Prep time 45 minutes
  • Cook time 6 hours
  • Serves 6-8
Author Notes

Fullblood Wagyu beef is marinated and slow cooked in a spicy chile sauce. Corn tortillas are dipped in the sauce before being pan fried. The crispy tortillas are filled with tender and juicy shredded beef, Cojita cheese, cilantro, and onions! Try this delicious beef birria taco recipe next time you're craving tacos! —Double8Cattle

What You'll Need
  • 1 Double 8 Cattle Company Fullblood Wagyu Beef Chuck Underblade Roast (cut into 2 inch cubes)
  • 4 Dried Ancho Chiles
  • 4 Dried Guajillo Chiles
  • 8 Black Peppercorns
  • 2 Cloves
  • 1 tablespoon Dried Oregano
  • 2 Bay Leaves
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Coriander Seeds
  • 8 Garlic Cloves (smashed)
  • 1 Yellow Onion (julienned)
  • 1 1/2 tablespoons Kosher Salt
  • 1 1/2 cups Fire Roasted Tomatoes
  • 1/2 cup Apple Cider Vinegar
  • 2 cups Beef Stock
  • 24 Corn Tortillas
  • 4 ounces Cojita Cheese (crumbled)
  • 1 bunch Cilantro (minced)
  • 1 Small White Onion (small diced)
  • 3-4 Chile de Arbol
  • 1 Cinnamon Stick
  1. Tools - Large Dutch Oven, Saute Pans
  2. FIRST STEP Take the Fullblood Wagyu underblade roast out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE CHILE SAUCE Cut open the dried ancho and guajillo chiles, and remove the seeds. Place the ancho chiles, guajillo chiles, and chile de arbol in a large saute pan. Toast the chiles for 2-3 minutes until they are fragrant. Top the toasted chiles with hot water. Let the chiles steep in the water for 30 minutes. In a dry saute pan, toast the cumin seeds, coriander seeds, bay leaves, cloves, and black peppercorns for 2-3 minutes until fragrant. While toasting, keep the ingredients in the saute pan moving constantly. Drain the chiles, and place them in a blender. Add the toasted spices to the blender as well. Lastly, add the julienned yellow onion, fire roasted tomatoes, smashed garlic, kosher salt, beef stock, apple cider vinegar, and dried oregano to the blender. Blend until smooth. This is your chile sauce.
  4. PREPARING THE MARINADE Place the Fullblood Wagyu underblade roast (cut into 2 inch cubes) into a large Dutch oven. Pour the chile sauce over the meat, while making sure the beef is fully coated in the sauce. Add in the cinnamon stick. Cover the Dutch oven with plastic, and place in the refrigerator overnight (minimum of 4 hours) to marinate.
  5. PREPARING THE FULLBLOOD WAGYU BEEF Preheat the oven to 325°F, and pull the Dutch oven from the refrigerator. Remove the plastic wrap, and cover the Dutch oven with aluminum foil. Place the Dutch oven in the preheated oven, and cook/braise for 5 hours. Pull the Dutch oven out, and use a slotted spoon to remove the Wagyu beef from the braising liquid. Place the braised beef in a bowl, and reserve the remaining braising liquid (keep it on the stove top). Discard the cinnamon stick. Shred the braised Wagyu beef with two forks. Season to taste with kosher salt.
  6. PREPARING THE CORN TORTILLAS Remove the corn tortillas from the packaging, and heat a saute pan over medium-high heat. Dip the corn tortillas in the braising liquid to coat. Then, fry the corn tortillas in the saute pan. This will take about 20-30 seconds per side. When finished, they will brown and bubble up. Remove the tortillas from the pan, and place them on a baking sheet to cool.
  7. FINAL STEPS Place your fried tortillas on a large platter. Fill each tortilla with shredded Fullblood Wagyu beef birria. Top with Cotija cheese, minced cilantro, and diced onions. Serve immediately, and enjoy!

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