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Fullblood Wagyu Beef Birria Tacos

Fullblood Wagyu Beef Birria Tacos

Prep Time: 45 Minutes (Plus Overnight to Marinate)
Cook Time: 6 Hours
Servings: 6-8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 1 Double 8 Cattle Company Fullblood Wagyu Beef Chuck Underblade Roast (cut into 2 inch cubes)
  • 4 Dried Ancho Chiles
  • 4 Dried Guajillo Chiles
  • 3-4 Chile de Arbol
  • 8 Black Peppercorns
  • 2 Cloves
  • 1 TBSP Dried Oregano
  • 2 Bay Leaves
  • 1 TSP Cumin Seeds
  • 1 TSP Coriander Seeds
  • 1 Cinnamon Stick
  • 8 Garlic Cloves (smashed)
  • 1 Yellow Onion (julienned)
  • 1 1/2 TBSP Kosher Salt
  • 1 1/2 CUP Fire Roasted Tomatoes
  • 1/2 CUP Apple Cider Vinegar
  • 2 CUP Beef Stock
For Serving
  • 24 Corn Tortillas
  • 4 OZ Cojita Cheese (crumbled)
  • 1 BUNCH Cilantro (minced)
  • 1 Small White Onion (small diced)

        Tools

        • Large Dutch Oven
        • Saute Pans

        FIRST STEP

        Take the Fullblood Wagyu underblade roast out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

        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.

        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.

        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.

        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.

        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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