Description
These Birria Tacos feature incredibly tender, fall-apart beef in a rich, spicy, and smoky sauce, served in crispy, cheese-filled tortillas with a side of flavorful consommé for dipping. It’s a culinary experience you won’t forget!
Ingredients
Scale
- 3 lbs boneless beef chuck roast, cut into large chunks
- 2 tbsp olive oil or avocado oil
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 6–8 dried guajillo chiles, stems and seeds removed
- 3–4 dried ancho chiles, stems and seeds removed
- 2–3 dried chile de arbol (adjust to spice preference)
- 1 large white onion, roughly chopped, divided
- 8 cloves garlic, peeled, divided
- 2 Roma tomatoes, quartered
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp dried Mexican oregano
- ¼ tsp ground cloves
- 2 tbsp apple cider vinegar
- 4 cups beef broth
- 18–24 small corn tortillas (street taco size)
- 12 oz Oaxaca or Monterey Jack cheese, shredded
- Fresh cilantro, chopped, for garnish
- White onion, finely diced, for garnish
- Lime wedges, for serving
Instructions
- Prep Chiles: Remove stems and seeds from dried chiles. Toast in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Immediately place in a bowl and cover with hot water; soak for 20-30 minutes until softened.
- Sear Beef: Pat beef dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear beef until deeply browned on all sides, about 4-5 minutes per side. Remove beef and set aside.
- Blend Birria Sauce: Drain chiles (reserve some liquid). In a blender, combine softened chiles, ½ chopped onion, 6 cloves garlic, tomatoes, cumin, coriander, oregano, cloves, vinegar, and beef broth, adding reserved chile liquid as needed. Blend until completely smooth.
- Cook Birria: Pour sauce into the Dutch oven. Return seared beef to the pot, ensuring it’s mostly submerged. Cook using your preferred method: for pressure cooker, 60-75 mins on high then natural release; for slow cooker, 6-8 hours on low or 3-4 hours on high; for oven, cover tightly and bake at 325°F (160°C) for 3-4 hours, until beef is fork-tender.
- Shred Beef: Remove beef from pot and shred with two forks. Skim fat from the surface of the cooking liquid (this is your birria fat for dipping). Return shredded beef to the pot with the sauce.
- Assemble Tacos: Heat a large skillet or comal over medium heat. Dip one side of a corn tortilla into the birria fat. Place fat-dipped side down on skillet. Layer with shredded cheese and birria meat. Fold in half. Cook 2-3 minutes per side until golden brown and crispy, and cheese is melted. Repeat in batches.
- Serve: Serve Fave Birria Tacos immediately with small bowls of hot birria consommé for dipping. Garnish with chopped fresh cilantro, diced white onion, and lime wedges. Enjoy!
- Prep Time: 30 mins
- Cook Time: 3-8 hours (depending on method)