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Birria Tacos

Birria Tacos

Feta Topalu
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.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 6

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:

  • Remove the stems and seeds from the dried chilies.
  • 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.
  • 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:

  • Once the chilies are softened, drain them and transfer them to a blender.
  • 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.
  • 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:

  • Generously season the beef chunks with salt and pepper.
  • In a large pot or Dutch oven, heat the oil over medium-high heat.
  • Add the beef chunks to the pot and brown them on all sides, working in batches if needed.
  • Once the beef is browned, return all of it to the pot.
  • 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.
  • Let the birria cook low and slow for 3-4 hours, or until the meat is tender and falling apart.

Shred the Birria Meat:

  • Once the meat is cooked, remove it from the pot and shred it using two forks.
  • Reserve 1½-2 cups of the consommé liquid and set aside.
  • Return the shredded meat to the pot.

Assemble the Tacos:

  • Heat a skillet or griddle over medium heat.
  • 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.
  • 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:

  • 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.
  • Top the tacos with chopped cilantro and finely diced onion. Serve with lime wedges and consommé for dipping.
Keyword Beef, Beef Tacos, Birria, Birria Tacos, Tacos