Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Birria Tacos

Warm and cozy birria tacos filled with tender beef, served with a rich consomé for dipping.

  • Total Time: 210 minutes
  • Yield: 10-12 tacos 1x

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into large chunks
  • Bone-in short ribs (optional)
  • 4 guajillo chiles, stems and seeds removed
  • 2 ancho chiles, stems and seeds removed
  • 2 pasilla chiles, stems and seeds removed
  • 1 large onion
  • 6 cloves garlic
  • 1 to 2 tablespoons apple cider vinegar or white vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 small cinnamon stick
  • 1 can (14 ounces) crushed tomatoes or 3 roma tomatoes, charred
  • 4 cups beef stock or water with bouillon
  • 2 teaspoons kosher salt (adjust to taste)
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese (optional)
  • Chopped white onion, cilantro, and lime wedges for topping
  • Neutral oil or reserved fat from consomé for frying

Instructions

  1. Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak them in hot water for 15 minutes.
  2. In the same skillet, sauté the onion and garlic until softened. Blend the softened chiles with the onion, garlic, tomatoes, vinegar, oregano, cumin, coriander, paprika, cinnamon, and 1 cup of broth until smooth. Strain if desired.
  3. Season the beef with salt and pepper. Heat a heavy pot and sear the chunks until browned. Pour in the chile sauce and the remaining broth, add bay leaves, and bring to a gentle boil. Lower to a simmer, cover, and cook for 2.5 to 3 hours, or move to a 325°F oven for the same time until the beef is tender.
  4. Skim the fat from the top and save it. Shred the meat and taste the consomé for seasoning.
  5. Warm a skillet over medium heat. Dip a corn tortilla in the reserved fat and consomé, then lay it in the skillet. Add beef and a sprinkle of cheese. Fold and cook until crisp, about 2 to 3 minutes per side. Keep them warm in a low oven.
  6. Serve with cups of hot consomé for dipping, and finish with onion, cilantro, and lime.

Notes

For deeper flavor, make the birria a day in advance and refrigerate. Reheat gently before serving.

  • Author: miguel-santiago
  • Prep Time: 30 minutes
  • Cook Time: 180 minutes
  • Category: Main Course
  • Method: Braised and Fried
  • Cuisine: Mexican
  • Diet: Carnivore

Nutrition

  • Serving Size: 1 taco
  • Calories: 400
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: birria, tacos, Mexican, comfort food, beef