Description
Experience the authentic flavors of Mexico with these irresistible Birria Tacos, featuring tender, slow-cooked beef chuck roasted in a rich, smoky adobo sauce, served with melty cheese, diced onions, cilantro, and a tangy lime wedge. Dipped in a warm consommé, these tacos deliver incredible melt-in-your-mouth goodness perfect for any occasion.
Ingredients
Scale
Meat and Marinade
- 3 pounds beef chuck roast, cut into large chunks
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo sauce
- 1 large white onion, halved
- 6 cloves garlic, peeled
- 3 roma tomatoes, halved
- 1 cinnamon stick
- 3 whole cloves
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground thyme
- 1/4 cup white vinegar
- 4 cups beef broth
- Salt and pepper to taste
Taco Assembly
- 12 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Chopped onions for garnish
- Chopped cilantro for garnish
- Lime wedges for serving
- Oil for frying
Instructions
- Toast and Soak Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for 1–2 minutes until fragrant. Transfer to a bowl and cover with hot water to soak for 10 minutes.
- Char Vegetables: In the same skillet, char the onion, garlic, and tomatoes until softened and lightly blackened, enhancing their smoky flavor for the sauce.
- Prepare Sauce: Add the softened chiles, chipotle pepper, charred vegetables, cinnamon stick, cloves, oregano, cumin, thyme, vinegar, and 1 cup of beef broth to a blender. Blend until very smooth to create a rich adobo sauce.
- Sear Beef: Season the beef chunks with salt and pepper. In a large pot or Dutch oven, sear the beef until browned on all sides, locking in the flavors.
- Simmer Beef in Sauce: Pour the blended sauce over the seared meat, add the remaining beef broth, and bring to a boil. Reduce heat to low, cover, and simmer for 3 hours, or until the beef is tender and shreds easily.
- Shred Meat: Remove the beef from the pot and shred it with forks, ready for taco assembly.
- Assemble Tacos: Dip a corn tortilla into the top layer of the broth (consommé), then place it in a hot skillet. Add shredded beef and cheese to one half of the tortilla. Fold and cook until crispy on both sides, about 2–3 minutes per side.
- Serve: Repeat with remaining tortillas. Serve the tacos hot, garnished with chopped onions, cilantro, and a squeeze of lime. Provide a small bowl of consommé alongside for dipping, enhancing the authentic experience.
Notes
- For a shortcut, you can use a slow cooker or Instant Pot to cook the beef, significantly reducing active cooking time.
- Making the consommé a day ahead allows flavors to deepen for even richer taste.
- Leftover birria works wonderfully for quesadillas or burritos, providing versatile meal options.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
