Description
Get ready for a flavor explosion with these incredibly tender, fall-apart beef birria tacos. Slow-cooked in a rich, savory broth, they deliver an authentic, crave-worthy experience right in your kitchen.
Ingredients
- Chuck roast
- Bone-in short rib (optional)
- Dried guajillo chiles
- Dried ancho chiles
- Dried chile de arbol
- Onion
- Garlic
- Tomato paste
- Cumin
- Mexican oregano
- Bay leaves
- Whole cloves
- Cinnamon (optional)
- Beef broth
- Apple cider vinegar
- Corn tortillas
- Oaxaca cheese
- Monterey Jack cheese
- Freshly chopped white onion
- Cilantro
- Lime wedges
- Vegetable oil
- Salt
- Freshly ground black pepper
Instructions
- Start by patting your chuck roast (and short ribs, if using) dry with paper towels. Cut it into large 2-3 inch chunks. Season generously all over with salt and freshly ground black pepper. In a large Dutch oven or heavy-bottomed pot, heat a couple of tablespoons of vegetable oil over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove the beef from the pot and set aside.
- While the beef is searing, remove the stems and seeds from your dried guajillo, ancho, and arbol chiles. Place the deseeded chiles in a bowl and cover them with boiling water. Let them rehydrate for about 15-20 minutes until softened.
- While the chiles are soaking, add a little more oil to your pot if needed, then sauté a chopped onion until softened. Add several cloves of minced garlic and a tablespoon of tomato paste, cooking for another minute until fragrant. Drain the softened chiles, reserving a little of the soaking liquid. Transfer the chiles, sautéed onion and garlic, tomato paste, beef broth, apple cider vinegar, cumin, Mexican oregano, bay leaves, and cloves to a blender. Blend until completely smooth. If the sauce is too thick, add a little of the reserved chile soaking liquid until you get a pourable consistency. Season the sauce with salt to taste.
- Return the seared beef to the Dutch oven. Pour the blended chile sauce over the beef. Add enough additional beef broth to just cover the meat if needed. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and braise for 3-4 hours, or until the beef is fork-tender and easily pulls apart.
- Once the beef is tender, carefully remove it from the pot and shred it using two forks. Set the shredded beef aside. Strain the braising liquid through a fine-mesh sieve into a separate bowl or container, pressing on the solids to extract all the liquid. Skim off any excess fat from the top.
- Heat a large griddle or non-stick pan over medium heat. Dip a corn tortilla into the birria consommé, ensuring both sides are coated in that rich, red broth. Place the dipped tortilla on the hot griddle. Sprinkle generously with your chosen cheese and a good helping of the shredded birria meat. Cook for a couple of minutes until the cheese starts to melt. Fold the tortilla in half to create your taco, pressing down gently. Continue to cook, flipping occasionally, until both sides are crispy and golden brown.
- Arrange your crispy Birria Tacos on a platter. Serve them immediately with small bowls of the warm, strained consommé for dipping, alongside bowls of chopped white onion, fresh cilantro, and lime wedges.
- Prep Time: 30 mins
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Don't rush the sear of the beef for deep flavors. Always taste your consommé before serving, and don't skip dipping your tortillas in the consommé for iconic flavor and color.