Name: Super Crispy Birria Tacos
Prep time: 30 min
Cook time: PT-494072H45M23S
Total time: 15 min
Ingredients: 3 lbs beef chuck roast, cut into 2-inch chunks (or a blend with short ribs/oxtail); 1 large white onion, roughly chopped; 8-10 cloves garlic, peeled; 6 dried guajillo chiles, stemmed and deseeded; 4 dried ancho chiles, stemmed and deseeded; 2-4 dried arbol chiles, stemmed and deseeded (adjust to desired heat); 1/4 cup apple cider vinegar; 1 tbsp ground cumin; 2 bay leaves; 1 tsp dried oregano (Mexican oregano, if possible); 1/2 tsp ground cloves (optional); Salt and freshly ground black pepper to taste; 2 tbsp vegetable oil (for searing); 6 cups beef broth or water (or a mix); 18-24 corn tortillas; 2 cups shredded Oaxaca or Monterey Jack cheese; For Serving: chopped white onion, fresh cilantro, lime wedges

Description

Experience the ultimate in flavor and crunch with these homemade Super Crispy Birria Tacos. This recipe guides you through creating tender, juicy beef and perfectly crisped tortillas, served with a rich, savory consomé for dipping.

Ingredients

Scale

3 lbs beef chuck roast, cut into 2-inch chunks (or a blend with short ribs/oxtail)
1 large white onion, roughly chopped
8–10 cloves garlic, peeled
6 dried guajillo chiles, stemmed and deseeded
4 dried ancho chiles, stemmed and deseeded
2–4 dried arbol chiles, stemmed and deseeded (adjust to desired heat)
1/4 cup apple cider vinegar
1 tbsp ground cumin
2 bay leaves
1 tsp dried oregano (Mexican oregano, if possible)
1/2 tsp ground cloves (optional)
Salt and freshly ground black pepper to taste
2 tbsp vegetable oil (for searing)
6 cups beef broth or water (or a mix)
18–24 corn tortillas
2 cups shredded Oaxaca or Monterey Jack cheese
For Serving: chopped white onion, fresh cilantro, lime wedges

Instructions

1. Prepare Chiles & Sear Meat: Toast guajillo, ancho, and arbol chiles in a dry skillet over medium heat for 30-60 seconds until fragrant. Remove, stem, deseed, and rehydrate in hot water for 20-30 minutes. Meanwhile, pat beef dry, season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides.
2. Blend Consomé Base: Drain rehydrated chiles (reserve soaking water). In a blender, combine softened chiles, chopped onion, garlic, apple cider vinegar, cumin, bay leaves, oregano, cloves (if using), and a few tablespoons of chile soaking water. Blend until completely smooth, adding more soaking water if needed. Strain purée through a fine-mesh sieve into the Dutch oven with the seared beef, discarding solids.
3. Simmer to Perfection: Add beef broth/water to cover beef by about an inch. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until beef is fork-tender. Taste and adjust seasonings in the last hour.
4. Shred Beef & Skim Fat: Remove beef from consomé and let cool slightly. Shred beef with two forks. Allow consomé to cool slightly, then carefully skim the reddish-orange fat that rises to the surface into a separate bowl. Keep the remaining consomé warm for dipping.
5. Assemble & Crisp Tacos: Heat a large cast-iron skillet or griddle over medium-high heat. Dip a corn tortilla into the skimmed birria fat, coating both sides. Place on the hot griddle. Add shredded birria meat and shredded cheese to one half. Once cheese melts and bottom is golden/crispy, fold the other half over. Press lightly. Cook for another 1-2 minutes per side until deeply golden and crispy. Repeat with remaining ingredients.
6. Serve: Serve Super Crispy Birria Tacos immediately with warm consomé for dipping, and garnish with chopped onion, cilantro, and lime wedges.

Prep Time: 30 minutes
Cook Time: 3-4 hours (plus 20 mins of additional chile rehydration time)