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Birria Tacos

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Birria Tacos are crispy Mexican street-style tacos made with tender, slow-braised beef cooked in a rich chili-spiced consommé. Stuffed with cheese and pan-fried in the flavorful broth, they’re served with extra consommé for dipping and garnished with onion, cilantro, and lime.

Ingredients

  • 3 lbs beef chuck roast or short ribs (or a mix)
  • 4 dried guajillo chilies
  • 3 dried ancho chilies
  • 2 dried pasilla chilies (optional)
  • 3 Roma tomatoes
  • 1 onion, chopped
  • 6 garlic cloves
  • 2 tbsp apple cider vinegar
  • 6 cups beef broth
  • 2 bay leaves
  • 1 cinnamon stick (optional)
  • 2 whole cloves or 1/4 tsp ground cloves (optional)
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 1 tsp thyme or marjoram
  • 2 tsp salt (plus more to taste)
  • 1 tsp black pepper
  • 12 corn tortillas
  • 2 cups shredded mozzarella or Oaxaca cheese
  • 1/2 cup fresh cilantro, chopped (for garnish)
  • 1/2 cup diced onion (for garnish)
  • Lime wedges (for serving)
  • 2 tbsp vegetable oil (for searing and frying)

Instructions

  1. Remove stems and seeds from dried chilies. Toast briefly in a dry skillet until fragrant, then soak in hot water 15–20 minutes.
  2. Blend soaked chilies with tomatoes, onion, garlic, vinegar, cumin, oregano, thyme, cloves, and soaking liquid until smooth.
  3. Cut beef into large chunks, season with salt and pepper. Sear in a large pot with oil until browned.
  4. Pour chili sauce over meat. Add bay leaves, cinnamon stick, and beef broth until meat is covered.
  5. Cover and simmer on low 3–4 hours, or until beef is fork-tender. (Slow cooker: 8 hours on low.)
  6. Shred beef and return to broth. Adjust seasoning.
  7. Heat a skillet over medium. Dip tortillas in top layer of broth, then place in skillet.
  8. Sprinkle cheese, add shredded beef, and fold tortilla. Fry until crispy on both sides and cheese melts.
  9. Serve hot with consommé for dipping. Garnish with onion, cilantro, and lime.

Notes

  • Use beef chuck roast with some short ribs for best flavor.
  • Oaxaca cheese gives an authentic stretchy texture, while mozzarella melts well.
  • Add arbol chilies for spicier tacos.
  • Consommé can be served as a soup alongside tacos.
  • Leftover meat and broth freeze well for up to 2 months.

Nutrition

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