Description
Experience the rich and authentic flavors of Mexican cuisine with these irresistible Birria Tacos served alongside a savory consomé. Tender, slow-cooked beef chuck is simmered in a spiced chili sauce until fall-apart tender, then shredded and crisped in tortillas with melted cheese. Served with a tangy beef broth dip and garnished with fresh onion, cilantro, and lime, these tacos deliver a perfect balance of smoky, spicy, and cheesy goodness for a comforting and satisfying meal.
Ingredients
Scale
For the Birria Beef:
- 3 pounds beef chuck roast, cut into large chunks
- 1 dried ancho chili
- 2 dried guajillo chilies
- 1 dried pasilla chili (optional)
- 1 tablespoon oil
- 1 small onion, chopped
- 4 cloves garlic
- 2 Roma tomatoes, quartered
- 1/4 cup apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 bay leaves
- Salt and pepper to taste
- 4 cups beef broth or water
For the Tacos:
- Corn tortillas
- 1–2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
- Chopped white onion
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the chilies: Remove stems and seeds from dried ancho, guajillo, and pasilla chilies. Toast them lightly in a dry skillet over medium heat for 1–2 minutes until fragrant. Soak the toasted chilies in hot water for 10 minutes until softened.
- Make the chili sauce: In a blender, combine the soaked chilies along with tomatoes, garlic, onion, apple cider vinegar, cumin, oregano, cinnamon, cloves, and 1 cup of beef broth. Blend everything until smooth to create a rich sauce base.
- Sear the beef: Heat oil in a large Dutch oven or heavy pot over medium-high heat. Season chunks of beef chuck roast generously with salt and pepper. Sear the beef on all sides until nicely browned to build flavor.
- Simmer the birria: Pour the blended chili sauce over the seared beef. Add the bay leaves and remaining 3 cups of beef broth. Cover the pot and simmer gently on low heat for about 3 hours, or until the beef is fall-apart tender. Alternatively, cook in a slow cooker on low for 8 hours or a pressure cooker for 1 hour for convenience.
- Prepare the consomé and shred beef: Carefully remove the beef from the pot and shred it with forks. Skim any excess fat from the surface of the broth and reserve this layer of fat for frying the tacos.
- Assemble the tacos: Heat a skillet over medium heat. Dip corn tortillas briefly into the reserved fat layer from the consomé to coat them, then place the tortillas in the hot skillet. Add a portion of shredded beef and cheese onto one half of each tortilla, then fold it over. Cook until the tortillas are crispy and golden on both sides, approximately 2 to 3 minutes per side.
- Serve: Serve the birria tacos hot, accompanied by small bowls of warm consomé for dipping. Garnish with chopped white onion, fresh cilantro, and lime wedges for a bright finish.
Notes
- For extra richness, refrigerate the consomé overnight to solidify the fat layer, which you can then use specifically for frying the tortillas.
- Birria freezes well; make the recipe ahead and store portions for quick meals later.
- If dried pasilla chili is unavailable, substitute with additional guajillo or ancho chilies for similar depth.
- Adjust cheese type based on preference, using Oaxaca, mozzarella, or Monterey Jack to achieve the desired melt and flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
