Birria Tacos with Bottom Round Roast and Sirloin Tip Roast
Total Prep Time: 30 minutes
Total Cook Time: 8-10 hours
Servings: 6-10 servings
2-3 lbs Bottom Round Roast
3-4 lbs Wagyu Sirloin Tip Roast
8 C water
1 white onion, halved + ½ white onion diced
1 garlic bulb, tip removed
1 carrot, quartered
6 bay leaves
8 guajillo chiles, de-stemmed & de-seeded
3T beef bouillon
2 tsp chili powder
1 tsp oregano
1 tsp cumin
Salt to taste
2 packages of corn tortillas (14-16 tortillas per package)
1 large package (about 2 C) of Queso Fresco, crumbled
Cilantro or parsley to garnish
1. Trim both pieces of meat of any excess fat and silver skin; then, quarter both roasts.
2. Place a Dutch oven over high heat and add all but the last three ingredients. Cover and bring to a boil.
3. After 30 minutes, uncover and reduce the heat to a simmer. Remove peppers from the Dutch oven and place in a blender. Blend the peppers until they become smooth (if needed, add some of the liquid from the Dutch oven to help blend). Add the blended peppers back into the Dutch oven and mix thoroughly.
4. Meanwhile, preheat grill to 225 degrees (if desired, this step can be done using an oven). Once the grill is preheated, place the uncovered Dutch oven on the grill. After three hours, begin checking the temperature of the meat every hour. Once the beef registers 205 degrees or is fork tender (about 6-8 hours), remove the Dutch oven from the grill. Take the beef out of the pot and shred on a cutting board. **Note, cooking time can be reduced if needed by increasing the temperature of the grill to 275-300 degrees and monitoring the beef every 30 minutes to one hour.
5. Meanwhile place a large skillet on the stove over medium-high heat and add some of the liquid from the Dutch oven. Place two tortillas in the skillet (I make tacos using two tortillas to prevent them from breaking). Top one half of the tortillas with shredded beef, cheese, onions, and garnish. Once the tortillas start to bubble and firm up, fold in half. Continue cooking the tacos until both sides are golden brown, two to three minutes per side. Repeat until all tacos have been cooked.
6. Serve tacos with a bowl of broth from the Dutch oven to dip. Enjoy!