Irresistible Birria Tacos
These Birria Tacos feature tender, slow-cooked beef simmered in a rich, flavorful broth. The beef and melted cheese are stuffed into crispy tortillas, then dipped in the consommé for an explosion of flavor. This recipe delivers an authentic and satisfying Mexican culinary experience.
Equipment
- Large pot or Dutch oven
- Blender
- Bowl
- Fine-mesh sieve (optional)
- Griddle or large skillet
- Spatula
- Measuring cups and spoons
- Cutting board
- Knife
- Two forks
Ingredients
- 3-4 lbs Beef Chuck Roast, cut into large chunks
- 2 lbs Beef Short Ribs optional
- 4 dried Guajillo Peppers, stemmed and seeded
- 2 dried Ancho Peppers, stemmed and seeded
- 2 dried Arbol Peppers optional
- 1 large Onion, quartered
- 6 cloves Garlic, roughly chopped
- 2 inch piece of Ginger, peeled and roughly chopped
- 1 Cinnamon Stick
- 1 tsp Dried Oregano Mexican oregano preferred
- 1 tsp Ground Cumin
- ½ tsp Ground Cloves
- ¼ tsp Ground Ginger
- 2 Bay Leaves
- 8 cups Beef Broth
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Tomato Paste
- Salt to taste
- Black Pepper to taste
- Corn Tortillas
- Oaxaca Cheese, shredded or Monterey Jack, or a Mexican cheese blend
- Chopped Cilantro, for garnish
- Chopped Onion, for garnish
- Lime Wedges, for serving
- Vegetable Oil, for frying
Instructions
- Rehydrate the Peppers: Place the dried guajillo, ancho, and arbol peppers (if using) in a bowl and cover with boiling water. Let them soak for about 20-30 minutes, or until they are softened.
- Blend the Pepper Sauce: Drain the peppers, reserving about 1 cup of the soaking liquid. Place the peppers in a blender along with the onion, garlic, ginger, cinnamon stick, oregano, cumin, cloves, ginger, apple cider vinegar, tomato paste, and a little of the reserved soaking liquid. Blend until you have a smooth paste. Add more soaking liquid if needed to achieve a smooth consistency.
- Sear the Beef: Season the beef chuck roast and short ribs (if using) generously with salt and pepper. In a large pot or Dutch oven, heat some vegetable oil over medium-high heat. Sear the beef on all sides until browned. Work in batches to avoid overcrowding the pot.
- Combine and Simmer: Add the pepper sauce to the pot with the seared beef. Cook for a few minutes, stirring constantly, until fragrant. Pour in the beef broth and add the bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 3-4 hours, or until the beef is very tender and easily shreds.
- Shred the Beef: Once the beef is cooked, remove it from the pot and shred it with two forks. Discard the bones from the short ribs.
- Strain the Broth (Optional): For a smoother broth, you can strain it through a fine-mesh sieve, pressing down on the solids to extract as much flavor as possible.
- Return the Beef to the Broth: Add the shredded beef back to the broth. Taste and adjust seasoning with salt and pepper as needed.
- Heat a Griddle or Pan: Heat a lightly oiled griddle or large skillet over medium heat.
- Dip the Tortillas: Dip each corn tortilla into the birria broth, coating both sides.
- Add Cheese and Beef: Place the dipped tortilla on the hot griddle. Add a generous amount of shredded Oaxaca cheese and some of the shredded birria beef to one half of the tortilla.
- Fold and Cook: Fold the tortilla in half to create a taco. Cook for about 2-3 minutes per side, or until the tortilla is crispy and golden brown and the cheese is melted and gooey. Press down on the taco with a spatula to help it crisp up.
- Serve Immediately: Serve the birria tacos immediately with chopped cilantro, chopped onion, lime wedges, and a bowl of the birria broth for dipping (consommé).
Notes
For spicier birria tacos, add more arbol peppers or cayenne pepper. Monterey Jack or a Mexican cheese blend can substitute Oaxaca cheese. The recipe can be adapted for a slow cooker. Simmer the broth uncovered to thicken it or use a cornstarch slurry. Be patient to achieve tender beef.