Description
Succulent shredded beef slow-braised in a rich, spiced chili broth, then crisped up in tortillas with gooey melted cheese—these birria tacos are dipped into a flavorful consomé for the ultimate indulgent bite.
Ingredients
Scale
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 tablespoon vegetable oil
- 2 pounds beef chuck roast, cut into chunks
- Salt and pepper to taste
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 4 cups beef broth
- 1/4 cup white vinegar
- Corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped onions and cilantro for garnish
- Lime wedges for serving
Instructions
- Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes until fragrant.
- Transfer the toasted chiles to a bowl, cover with hot water, and let soak for 15 minutes.
- While chiles soak, heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
- In the same pot, add chopped onions and garlic. Sauté until translucent, about 5 minutes.
- Drain the soaked chiles and blend with the sautéed onion-garlic mixture, cumin, oregano, cinnamon, cloves, vinegar, and 1 cup of beef broth until smooth.
- Pour the chile sauce back into the pot, return the beef, and add remaining beef broth and bay leaves. Stir to combine.
- Cover and simmer on low heat for 3 hours, or until the beef is tender and shreds easily. Skim excess fat off the top and reserve for frying tortillas.
- Shred the beef with two forks and keep warm in the broth (consomé).
- Heat a skillet over medium heat and brush with reserved birria fat. Dip a tortilla into the consomé, then place in the skillet.
- Top with shredded beef and cheese. Fold and cook until the tortilla is crispy and cheese is melted, about 2–3 minutes per side.
- Serve tacos hot with a small bowl of warm consomé on the side for dipping. Garnish with onions, cilantro, and lime.
Notes
- For extra richness, refrigerate the broth overnight and remove the solidified fat to use for frying.
- Adjust spice level by increasing or decreasing the number of chiles used.
- Leftover birria can be used in burritos, quesadillas, or even ramen.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg