Description
Crispy, cheesy Birria Tacos filled with tender slow-cooked beef and served with a rich, smoky chile-infused consommé for dipping. This comforting Mexican-inspired dish delivers bold flavor and irresistible texture in every bite.
Ingredients
2–3 lbs beef chuck roast or short ribs (or mix with lamb or goat)
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2–3 dried chiles de árbol (optional)
1 small white onion, quartered
5 garlic cloves
1 tsp cumin seeds
1 tsp dried oregano
1/2 tsp ground cinnamon
1/2 tsp black pepper
3 whole cloves (or a pinch ground cloves)
1 bay leaf
2 tbsp white vinegar
4 cups beef broth or water
Salt to taste
Corn tortillas
Shredded Oaxaca, mozzarella, or Monterey Jack cheese
Chopped white onion (for garnish)
Chopped fresh cilantro (for garnish)
Lime wedges (for serving)
Cooking oil
Instructions
- Toast the dried chiles in a dry skillet for about 30 seconds until fragrant. Soak them in hot water for 10–15 minutes until softened.
- Blend softened chiles with garlic, onion, vinegar, cumin, oregano, cinnamon, pepper, cloves, and 1 cup of broth until smooth.
- In a large pot or Dutch oven, sear the meat on all sides until browned. Drain excess fat if necessary.
- Pour the chile sauce over the meat, add remaining broth and bay leaf. Cover and simmer on low heat for 3–4 hours until fork-tender. (Pressure cooker: 45–60 minutes. Slow cooker: 8 hours on low.)
- Remove the meat, shred with forks, and return it to the pot to stay warm in the consommé.
- Heat a small amount of oil in a skillet. Dip each tortilla into the top layer of consommé and place in the hot skillet.
- Add shredded cheese and birria meat to one half of the tortilla. Fold in half and cook 2–3 minutes per side until crispy and golden.
- Garnish with chopped onion, cilantro, and a squeeze of lime. Serve with warm consommé for dipping.
Notes
Beef chuck roast provides the best balance of tenderness and flavor.
Adjust chiles de árbol to control spice level.
For extra crispy tacos, sprinkle cheese directly onto the skillet before adding the dipped tortilla.
Store leftover meat in consommé in the refrigerator for up to 4 days.
Freeze meat and broth together for up to 3 months.
Reheat gently on the stovetop for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2–3 tacos
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
