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Birria Tacos

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Birria Tacos are a popular Mexican dish made with tender, slow-cooked beef simmered in a rich chili-based broth. The shredded meat is stuffed into tortillas that are dipped in the flavorful broth and pan-fried until crispy. Served with a savory consommé for dipping, these tacos deliver bold spices, juicy beef, and irresistible texture in every bite.

Ingredients

  • 2 lbs beef chuck or beef short ribs
  • 2 tablespoons olive oil
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 medium onion, chopped
  • 4 garlic cloves
  • 2 tomatoes
  • 3 cups beef broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 corn tortillas
  • 1 cup shredded Oaxaca cheese or mozzarella
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup onion, finely diced
  • Lime wedges for serving

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles and soak them in hot water for 10–15 minutes until softened.
  2. In a blender, combine softened chiles, tomatoes, garlic, onion, cumin, oregano, paprika, cloves, vinegar, and a small amount of the soaking liquid. Blend until smooth.
  3. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  4. Add the beef and brown on all sides.
  5. Pour the blended chili sauce over the beef and stir to coat.
  6. Add beef broth and bay leaves, then bring to a gentle simmer.
  7. Cover and cook on low heat for about 2½–3 hours until the beef becomes very tender.
  8. Remove the beef and shred it with two forks.
  9. Strain the broth if desired to create a smooth consommé.
  10. Dip corn tortillas lightly into the broth.
  11. Place the tortillas in a hot skillet and add shredded beef and cheese.
  12. Fold the tortillas and cook until crispy and the cheese melts.
  13. Serve with chopped cilantro, diced onion, lime wedges, and a side of consommé for dipping.

Notes

  • For extra heat, add dried árbol chiles to the sauce.
  • Goat or lamb can be used instead of beef for a more traditional version.
  • The meat and broth can be prepared a day ahead to deepen the flavor.

Nutrition

Find it online: https://thefamilycooking.com/birria-tacos-2/