Description
Birria Tacos are a flavorful Mexican dish featuring tender slow-cooked beef chuck simmered in a rich, spiced chili sauce, then shredded and served in crispy corn tortillas with melted cheese and fresh garnishes. Accompanied by a warm consommé for dipping, these tacos offer a perfect balance of smoky, spicy, and savory flavors, making them an irresistible main course inspired by traditional street food.
Ingredients
Scale
Beef and Broth
- 3 pounds beef chuck roast (cut into large chunks)
- 4 cups beef broth
- 2 bay leaves
- Salt and black pepper to taste
Chili Sauce
- 2 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 1 chipotle pepper in adobo (optional, for heat)
- 1 white onion (halved)
- 6 cloves garlic (peeled)
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Tacos and Garnishes
- 12 corn tortillas
- 1 1/2 cups shredded Oaxaca or mozzarella cheese
- Chopped white onion and cilantro for garnish
- Lime wedges for serving
Instructions
- Toast and Soak Chiles: Preheat a large skillet over medium heat. Toast the guajillo and ancho chiles for 1–2 minutes until fragrant. Transfer them to a bowl and cover with hot water to soak for 15 minutes, softening them for blending.
- Season and Sear Beef: Meanwhile, season the beef chunks generously with salt and black pepper. Heat a large Dutch oven or heavy pot over medium-high heat and sear the beef on all sides until browned, locking in flavor. Remove beef and set aside.
- Prepare Chili Sauce: Drain the soaked chiles and place them in a blender along with the chipotle pepper (if using), halved onion, garlic cloves, apple cider vinegar, ground cumin, dried oregano, cinnamon, and cloves. Add 1 cup of beef broth and blend until smooth. Strain the sauce through a fine mesh sieve to achieve a smooth, rich consistency.
- Simmer Beef in Sauce: Return the seared beef to the pot and pour the strained chili sauce over it. Add the remaining beef broth and bay leaves. Bring to a simmer, cover with a lid, reduce heat to low, and cook gently for 3 to 3.5 hours until the beef is fork-tender and easily shredded.
- Shred and Reserve Consommé: Remove the beef from the pot and shred it finely using two forks. Keep the cooking liquid (consommé) separate to use as a flavorful dipping broth for the tacos.
- Assemble and Cook Tacos: Heat a skillet over medium heat. Dip each corn tortilla briefly into the top layer of the consommé (which contains fat and flavorful juices), then place it on the skillet. Add a generous portion of shredded beef and sprinkle with cheese. Fold the tortilla in half carefully and cook for 1–2 minutes per side until the tortilla is crispy and golden, and the cheese is melted.
- Serve: Repeat the assembly process for remaining tortillas. Serve the birria tacos hot, garnished with chopped white onion, fresh cilantro, and lime wedges. Offer a small bowl of warm consommé for dipping each taco to elevate the eating experience.
Notes
- Use a pressure cooker or Instant Pot to reduce cooking time to about 1 hour for a convenient shortcut.
- For a traditional twist, substitute beef with goat or lamb meat.
- Skim the consommé fat layer for a lighter dipping broth or enjoy it as-is for richer flavor.
- Omit cheese to make the recipe dairy-free.
