Description
Juicy and tender beef simmered in a rich consomé, stuffed into corn tortillas, pan-fried to perfection, and served with a savory dipping sauce. These birria tacos are bursting with smoky, spicy flavors, making them the ultimate Mexican comfort food.
Ingredients
For the Birria:
2 lbs beef chuck roast or short ribs
2 dried guajillo chilies, seeds removed
2 dried ancho chilies, seeds removed
1 chipotle pepper in adobo sauce
4 Roma tomatoes, chopped
1 onion, quartered
4 garlic cloves
2 cups beef broth
2 tbsp apple cider vinegar
1 tsp cumin
1 tsp oregano
1/2 tsp ground cinnamon
Salt and pepper to taste
For the Tacos:
12 corn tortillas
1 cup Oaxaca or mozzarella cheese, shredded
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
Instructions
- Prepare the Birria Base: Toast guajillo and ancho chilies in a dry skillet for 1-2 minutes until fragrant. Soak them in warm water for 15 minutes.
- Blend the Sauce: Blend soaked chilies with chipotle pepper, tomatoes, onion, garlic, vinegar, cumin, oregano, cinnamon, salt, and pepper. Add beef broth for smoothness.
- Cook the Meat: Sear beef in a Dutch oven. Add the blended sauce and remaining broth. Cover and simmer on low for 2-3 hours until tender.
- Shred the Beef: Remove the beef, shred with forks, and return to the pot. Adjust the seasoning of the consomé.
- Prepare the Tacos: Dip tortillas into the birria sauce. Heat in a skillet, add cheese and beef, fold, and cook until crispy.
- Serve: Garnish tacos with cilantro. Serve with lime wedges and consomé for dipping.
Notes
Adjust spice levels by adding more chipotle or cayenne.
Use gluten-free tortillas for a gluten-free dish.
Store leftovers in airtight containers with consomé for moisture.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Simmering, Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 385 kcal
