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Birria Tacos

Birria Tacos are a cozy and rich dish made with tender beef and crispy tortillas, perfect for dipping in flavorful consomé.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Broth Ingredients
  • 3 pounds beef chuck roast, cut into large chunks Best choice for tenderness and flavor.
  • 6 pieces dried guajillo chiles, stems and seeds removed Base of the sauce.
  • 2 pieces dried ancho chiles, stems and seeds removed Base of the sauce.
  • 1-2 pieces dried chiles de arbol, optional for heat Optional, depending on spice preference.
  • 1 medium white onion, quartered
  • 6 cloves garlic
  • 2 medium tomatoes or 2 tablespoons tomato paste For blending into the sauce.
  • 1 tablespoon apple cider vinegar Brightens the stew.
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 small cinnamon stick or a pinch of ground cinnamon Adds warmth.
  • 2 pieces bay leaves
  • 3-4 cups beef broth or water Adjust as needed.
Additional Ingredients
  • 12-16 pieces corn tortillas Must hold up for dipping and crisping.
  • 1-2 cups shredded Oaxaca or low moisture mozzarella Oaxaca melts beautifully.
  • to taste failure Chopped white onion and cilantro For serving.
  • to taste failure Lime wedges Always served.

Method
 

Make the Chile Broth
  1. Remove stems and seeds from your dried chiles. Toast them in a dry skillet for 30 seconds per side until fragrant.
  2. Cover the chiles with hot water and soak for 15 minutes until pliable.
  3. Sear the onion quarters and tomatoes in the same skillet until lightly charred.
  4. Blend the soaked chiles, charred onion, tomatoes, garlic, cumin, oregano, vinegar, a pinch of salt, and about 1 cup of the soaking liquid or broth until smooth.
  5. Strain the sauce for a super silky texture if desired.
Braise the Beef
  1. Pat the beef dry and season with salt.
  2. In a heavy pot or Dutch oven, warm a spoon of oil and sear the beef on all sides.
  3. Pour in your chile sauce. Add bay leaves and cinnamon. Cover the meat with enough broth.
  4. Bring to a simmer, reduce heat to low, cover, and cook until beef is very tender (2.5 to 3 hours on stovetop or 60-75 minutes in Instant Pot).
  5. Remove beef, shred with forks, and skim the fat from the pot.
  6. Taste the consomé and adjust seasoning.
Crisp and Dip Tacos
  1. Warm a skillet over medium. Dip a corn tortilla into the reserved fat, then lay it in the pan.
  2. Add a small handful of shredded beef and a sprinkle of cheese on one side. Fold and cook until crisp on the bottom.
  3. Serve with chopped onion, cilantro, and hot consomé for dipping.

Notes

Keep consomé hot for best dipping results. Store beef and consomé separately for up to 4 days.