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Birria Tacos
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Birria Tacos
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 

These birria tacos are made with tender, slow-cooked beef that is tucked into a warm tortilla along with cheese, then crisped up in a skillet and served along with a flavorful broth called consommé.

Course: Main Course
Cuisine: Mexican
Keyword: Beef, Beef Tacos, Birria, Birria Tacos, Tacos
Servings: 6
Author: Feta Topalu
Ingredients
For the Birria Tacos:
  • 3-4 pounds beef chuck roast cut into 3-4 inch chunks
  • 4-5 dried guajillo chilies stems and seeds removed
  • 2-3 dried ancho chilies stems and seeds removed
  • 2-3 dired chiles de árbol stems and seeds removed
  • 2 small/medium tomatoes
  • 1 yellow onion roughly chopped
  • 4 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups beef broth divided
  • 2 tablespoons avocado oil or vegetable oil
  • 2 bay leaves
  • 20-25 corn tortillas
  • 3 cups shredded Oaxaca cheese (or mozzarella)
For Serving:
  • 1 bunch cilantro, chopped
  • 1 yellow onion, finely diced
  • 2-3 limes, cut into wedges
Instructions
Prepare the Chilies:
  1. Remove the stems and seeds from the dried chilies.
  2. Heat a dry skillet over medium heat and toast the chilies for a few seconds on each side until fragrant. Be careful not to burn them.
  3. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they become soft.
Make the Birria Sauce:
  1. Once the chilies are softened, drain them and transfer them to a blender.

  2. Add tomatoes, chopped onion, minced garlic, dried oregano, ground cumin, ground coriander, salt, black pepper, and 1 ½ cups of beef broth to the blender.

  3. Blend everything until you have a smooth sauce. If needed, you can add a bit more beef broth to help with blending.
Cook the Birria Meat:

  1. Generously season the beef chunks with salt and pepper.

  2. In a large pot or Dutch oven, heat the oil over medium-high heat.

  3. Add the beef chunks to the pot and brown them on all sides, working in batches if needed.

  4. Once the beef is browned, return all of it to the pot.

  5. Pour the birria sauce over the meat along with the remaining beef broth and bay leaves. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.

  6. Let the birria cook low and slow for 3-4 hours, or until the meat is tender and falling apart.

Shred the Birria Meat:
  1. Once the meat is cooked, remove it from the pot and shred it using two forks.

  2. Reserve 1½-2 cups of the consommé liquid and set aside.

  3. Return the shredded meat to the pot.

Assemble the Tacos:
  1. Heat a skillet or griddle over medium heat.

  2. Quickly dip both sides of the tortilla into the pot of broth. Place it into the skillet. Let it toast for 30 seconds then flip it over.

  3. Fill the tortilla with a generous portion of the shredded birria meat and shredded cheese. Fold and cook in the skillet for about 1 minute on each side, until cheese is melted and tortilla is crisp. Repeat with remaining tortillas/meat. (You may also place the tacos onto a baking sheet and keep warm in the oven on the ‘WARM’ setting while assembling and cooking the remaining tacos).
To Serve:

  1. Pour the reserved birria consommé into small serving dishes (however many people you're serving). Opitonal: garnish with a pinch of cilantro and a small spoonful of diced onion.

  2. Top the tacos with chopped cilantro and finely diced onion. Serve with lime wedges and consommé for dipping.