Irresistible Best Birria Tacos
These Birria Tacos are a flavor explosion, featuring slow-cooked beef stew in a crispy, cheese-laden taco with a flavorful consommé for dipping. This recipe guides you through each step, from preparing the chiles to assembling the perfect taco, ensuring a restaurant-quality experience in your own kitchen.
Equipment
- Blender
- Large bowl
- Dry skillet
- Large Dutch oven or heavy pot
- Spatula
- Fork
- Large skillet or griddle
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 3 lbs beef chuck roast, cut into 2-inch pieces
- 1 lb beef short ribs
- 4 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried cascabel chiles, stemmed and seeded
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tsp ground cumin
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- 1 tbsp apple cider vinegar
- 8 cups beef broth
- Salt to taste
- Black pepper to taste
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese or Monterey Jack
- ½ cup chopped cilantro
- ¼ cup finely chopped onion
- Vegetable oil, for frying
- Lime wedges, for serving
- Hot sauce optional
Instructions
- Toast the Chiles: Lightly toast the dried chiles in a dry skillet over medium heat for about 2-3 minutes per side. Be careful not to burn them.
- Rehydrate the Chiles: Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20-30 minutes, or until they are softened.
- Season the Meat: Season the beef chuck roast and short ribs generously with salt and pepper.
- Blend the Chile Paste: Drain the soaked chiles and add them to a blender along with the onion, garlic, bay leaves, oregano, cumin, ginger, cinnamon, and apple cider vinegar. Blend until smooth, adding a little of the beef broth if needed to help it blend.
- Sear the Meat (Optional): In a large Dutch oven or heavy pot, heat a tablespoon of vegetable oil over medium-high heat. Sear the beef in batches until browned on all sides.
- Combine and Simmer: Add the chile paste to the pot with the beef, then pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
- Shred the Beef: Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine with the sauce. Taste and adjust the salt if needed.
- Heat a Skillet: Heat a large skillet or griddle over medium heat.
- Dip the Tortillas: Dip each corn tortilla into the birria consommé, making sure to coat both sides.
- Assemble the Tacos: Place the dipped tortilla on the hot skillet. Add a generous amount of shredded cheese and shredded birria to one half of the tortilla. Fold the other half over to create a taco.
- Cook the Tacos: Cook the tacos for about 2-3 minutes per side, or until the tortilla is crispy and golden brown and the cheese is melted and gooey. Use a spatula to gently press down on the tacos while they cook to help them crisp up.
- Serve Immediately: Remove the tacos from the skillet and serve immediately, garnished with chopped cilantro and onion. Serve with a side of the birria consommé for dipping.
Notes
Don't Skip the Consommé Dip: Dipping the tortillas in the consommé before frying is essential for that authentic flavor and vibrant color. Use Good Quality Cheese: Oaxaca cheese is traditional, but Monterey Jack or even mozzarella will work in a pinch. The cheese should be melty and gooey. Adjust the Spice Level: If you're sensitive to spice, remove the seeds and veins from the chiles before soaking them. You can also add a pinch of sugar to balance the heat. Make it Ahead: The birria can be made a day or two in advance. In fact, the flavors will develop even more overnight! Just store it in the refrigerator and reheat before making the tacos. Store birria and tortillas separately in the refrigerator for up to 3-4 days. Reheat birria on stovetop or microwave. Reheat tortillas in a dry skillet or microwave. Assembled tacos are not recommended for storage.