Recipes

Wagyu Bavette Birria Tacos

by Clint Phelan

Prep Time: 30 Minutes

Total Time: 4 Hours

Yield: 4 Servings

Intro

Wagyu Birria tacos are the kind of meal that brings folks together, with juicy, tender beef slow-cooked to perfection. Using Phelan Farms Wagyu Bavette, this recipe keeps it real and rustic- rich, flavorful, and perfect for dipping into that delicious consommé. Serve ‘em up at your next cookout or family dinner and watch ‘em disappear fast.

Directions

Toast dried chilies in a dry skillet over medium heat until fragrant (about 2 minutes). Soak in hot water for 15 minutes until softened.
In a blender, combine soaked chilies, onion, garlic, tomatoes, beef broth, apple cider vinegar, cumin, oregano, paprika, salt, and pepper. Blend until smooth.
In a large pot or Dutch oven, sear the Bavette steak on all sides until browned.
Pour the chili sauce over the meat, add bay leaf, and bring to a simmer. Cover and cook low and slow for 3 hours, or until meat is fork-tender and easy to shred.
Remove meat, shred with forks, and return to sauce. Keep warm.
To assemble tacos: dip corn tortillas into the sauce (consommé), fill with shredded beef, and add onions, cilantro, and a squeeze of lime. Add cheese and grill on a skillet if you want quesadilla style.
Serve tacos with a bowl of consommé for dipping and enjoy every Texas-sized bite.
Serves: 4
Perfect for: Family gatherings, game days, or anytime you want to share a little Texas flavor with a twist.