Description
Tender and flavorful beef birria is slow-cooked in a rich, spiced chile sauce, then stuffed into cheesy corn tortillas and crisped on a skillet. Served with savory consommé for dipping, these birria tacos are a comforting and satisfying Mexican dish.
Ingredients
3 lbs beef chuck roast, cut into large chunks
1 tbsp vegetable oil
5 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried chiles de árbol (optional for heat)
1 white onion, halved
6 garlic cloves
1 cinnamon stick
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp ground cumin
1/4 tsp ground cloves
1 bay leaf
1 tbsp apple cider vinegar
Salt and pepper, to taste
4 cups beef broth
12 corn tortillas
1 cup shredded Oaxaca or mozzarella cheese
Fresh cilantro, chopped (for garnish)
Diced white onion (for garnish)
Lime wedges (for serving)
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Do not burn.
- Boil the toasted chiles in water for 10 minutes until softened, then drain.
- In a blender, combine softened chiles, half the onion, garlic, cinnamon stick, oregano, thyme, cumin, cloves, vinegar, and 1 cup beef broth. Blend until smooth.
- Season the beef chunks generously with salt and pepper.
- In a Dutch oven, heat oil over medium-high heat and brown the beef on all sides.
- Pour the chile sauce over the beef, add the bay leaf and remaining 3 cups of beef broth. Cover and simmer on low heat for 3–4 hours until the beef is tender. (Alternatively, cook in an Instant Pot for 45 minutes or in a slow cooker for 8 hours.)
- Once tender, shred the beef using two forks and return it to the pot with the consommé.
- To make the tacos, dip a tortilla into the top layer of the consommé and place it on a hot skillet.
- Add shredded birria and cheese to one side of the tortilla, fold it over, and cook until crispy on both sides.
- Serve tacos hot with a bowl of consommé for dipping, garnished with diced onion, cilantro, and lime wedges.
Notes
Use short ribs or lamb instead of beef for a flavor variation.
Adjust spice level by increasing or decreasing chiles de árbol.
Substitute Oaxaca cheese with mozzarella, Monterey Jack, or cheddar.
Turn leftovers into birria ramen by adding noodles to the consommé.
For a lighter option, reduce cheese and use lettuce wraps instead of tortillas.
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
