Description
Juicy, richly spiced beef birria tacos made Mexican style, featuring tender shredded meat, crisped consommé-dipped tortillas, and melty cheese.
Ingredients
- 3 pounds beef chuck roast or a mix of chuck roast and short ribs
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 dried pasilla chili (optional)
- 1 onion, quartered
- 5 garlic cloves
- 2 large tomatoes, halved
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 cinnamon stick or pinch ground cinnamon
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 4 cups beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- Corn tortillas
- Shredded Oaxaca cheese, mozzarella, or Monterey Jack
- Fresh cilantro, chopped
- Finely diced white onion
- Reserved birria consommé
Instructions
- Remove stems and seeds from dried chilies. Toast them 30 seconds per side, then soak in hot water for 15 minutes.
- Blend softened chilies with tomatoes, onion, garlic, cumin, oregano, vinegar, and some soaking liquid until smooth.
- Cut beef into chunks, season with salt and pepper, and brown in a heavy pot with oil.
- Pour chili sauce over beef. Add broth, bay leaves, and cinnamon. Simmer 2–3 hours until meat is tender.
- Shred beef with two forks and return some to the pot. Skim consommé if desired and save for dipping.
- Dip a tortilla into warm consommé, place in skillet, add cheese and birria meat, and fold.
- Crisp tacos 2–3 minutes per side until golden and cheese is melted.
- Serve with extra consommé for dipping and top with cilantro and diced onion.
Notes
Toast chilies lightly to deepen flavor. Blend sauce smooth. Simmer gently for tender meat. Dip tortillas lightly to avoid sogginess. Crisp fully for signature texture.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Tacos
- Method: Stovetop and Skillet
- Cuisine: Mexican