Description
Birria Tacos are a Mexican specialty featuring tender, slow-cooked beef simmered in a rich, spiced chili broth, then tucked into crispy, cheese-filled corn tortillas and served with flavorful consommé for dipping. They’re juicy, spicy, and absolutely irresistible.
Ingredients
- 3 lbs beef chuck roast (cut into large chunks)
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles (optional, for extra depth)
- 1 large onion, quartered
- 5 cloves garlic
- 2 tomatoes, chopped
- 3 cups beef broth
- 2 tbsp apple cider vinegar
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp ground cinnamon
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 12 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Fresh cilantro, chopped (for garnish)
- Diced onions and lime wedges (for serving)
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add dried chiles and simmer for 5 minutes until softened. Remove from heat and let cool.
- Blend the softened chiles with onion, garlic, tomatoes, vinegar, and all spices. Add a bit of broth if needed to make a smooth sauce.
- In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef on all sides, then pour in the blended sauce and the remaining beef broth.
- Add bay leaves, cover, and simmer on low heat for 2.5 to 3 hours, or until the beef is tender and shreds easily (you can also cook in a slow cooker on low for 6–7 hours).
- Once cooked, remove the beef and shred it with two forks. Skim excess fat from the broth and reserve the liquid (this is the consommé for dipping).
- Heat a skillet or griddle over medium heat. Dip a corn tortilla into the top layer of fat from the consommé, then place it on the skillet.
- Sprinkle some cheese on one half of the tortilla, add shredded beef, and fold it over. Cook until crispy on both sides, about 2 minutes per side.
- Repeat with remaining tortillas, adding more cheese and beef as needed.
- Serve the tacos hot with a small bowl of warm consommé for dipping, and garnish with cilantro, diced onions, and lime wedges.
Notes
- For extra flavor, roast the tomatoes, garlic, and chiles before blending.
- Birria can also be made with goat or lamb for traditional versions.
- Adjust the spiciness by using fewer or more dried chiles.
- Leftover consommé can be frozen and reused as a soup base.
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Category: Main Course
- Method: Simmered and Fried
- Cuisine: Mexican