Birria Tacos
Tender, chile-braised beef folded into crispy, consommé-dipped tortillas and topped with onion, cilantro, and melted cheese.
Details
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Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 5 guajillo chiles, stemmed and seeded
- 3 ancho chiles, stemmed and seeded
- 2 chipotle peppers in adobo
- 1 onion, quartered
- 5 cloves garlic
- 2 Roma tomatoes
- 1 tbsp cumin
- 1 tsp oregano
- 1/2 tsp cloves
- 1 cinnamon stick
- 2 bay leaves
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- Salt and pepper
- For Assembly:
- Corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Diced white onion and fresh cilantro
- Lime wedges
Instructions
- 1
Toast guajillo and ancho chiles in a dry skillet for 1-2 minutes per side. Soak in hot water for 15 minutes.
- 2
Blend soaked chiles with chipotle peppers, onion, garlic, tomatoes, cumin, oregano, cloves, and vinegar until smooth.
- 3
Season beef with salt and pepper. Place in a Dutch oven. Pour chile sauce and beef broth over the meat. Add cinnamon stick and bay leaves.
- 4
Cover and braise at 160°C (325°F) for 2.5-3 hours until meat is fork-tender. Shred meat and strain the consommé.
- 5
Assemble tacos: Dip corn tortillas in the warm consommé. Place on a hot griddle, add cheese and shredded beef. Fold and cook until tortillas are crispy and cheese is melted, about 2-3 minutes per side.
- 6
Serve with consommé for dipping, topped with onion, cilantro, and lime wedges.
About This Recipe
Birria Tacos represent a sublime expression of Mexican culinary artistry, hailing most famously from Jalisco. Traditionally prepared with goat (birria de chivo), this beef rendition, birria de res, has skyrocketed in popularity, captivating palates worldwide. What makes these tacos truly special is the deeply flavorful, chile-braised beef and the exquisite consommé it yields. The magic unfolds as tender beef, infused with the smoky complexity of guajillo, ancho, and chipotle chiles, is simmered until fall-apart tender. Key techniques involve rehydrating and blending the chiles into a rich marinade, searing the beef to lock in juices, and slow-cooking to perfection. The resulting consommé, spooned over the tacos or served as a dipping sauce, is non-negotiable; it’s the soul of the dish. For assembly, tortillas are dipped in this ruby-red consommé, griddled with shredded Oaxaca or mozzarella cheese until crispy, then filled with the succulent beef. A garnish of fresh diced white onion, cilantro, and a squeeze of lime provides a crucial counterpoint to the richness. Beyond tacos, the birria can be served as a stew or in mulitas for a delicious variation.
Tips & Tricks
- • To maximize flavor from your dried chiles, lightly toast them in a dry pan for 30-60 seconds per side before rehydrating. This awakens their oils and deepens their smoky, fruity notes, but be careful not to burn them as they will turn bitter.
- • While Oaxaca cheese offers an unparalleled melty stretch, Monterey Jack or a good quality mozzarella are excellent substitutes that will still provide a satisfyingly gooey texture to your quesabirria.
- • The birria stew can be prepared up to three days in advance and stored in the refrigerator, allowing the flavors to meld and deepen further. Reheat gently on the stovetop before assembling your tacos.
- • Serve your Birria Tacos with small cups of the warm consommé for dipping, a generous squeeze of fresh lime juice, and a vibrant sprinkle of additional diced white onion and cilantro to cut through the richness.
Nutrition Facts
Per serving (approximate)