Birria Tacos
Slow-cooked shredded beef in a rich, spiced tomato broth served in crispy corn tortillas with onion and cilantro. Dip each taco in the consomé for authentic flavor.
- Total time
- 180 min
- Servings
- 4
- Calories
- 620
- Protein
- 52g
Ingredients
- 3 lbs beef chuck roast
- 6 whole dried guajillo chiles
- 4 whole dried ancho chiles
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp dried oregano
- 1 whole cinnamon stick
- 2 whole bay leaves
- 5 whole garlic cloves
- 4 cups beef broth
- ½ whole white onion
- 1 tsp sea salt
- ½ tsp black pepper
- 12 whole corn tortillas
- ½ cup vegetable oil
- ½ whole white onion
- ¼ cup fresh cilantro
- 1 whole lime
Instructions
- 1
Remove stems and seeds from dried guajillo and ancho chiles. Lightly toast chiles in a dry skillet over medium heat for 30 seconds per side until fragrant.
- 2
Soak toasted chiles in hot water for 10 minutes until softened. Reserve soaking water.
- 3
Blend soaked chiles, tomato paste, vinegar, cumin, oregano, garlic, and 1 cup of reserved chile soaking water until smooth. Strain through a fine sieve.
- 4
Season beef chuck with salt and pepper. Sear in a large Dutch oven over medium-high heat until browned on all sides, 2-3 minutes per side. Remove and set aside.
- 5
Pour chile sauce into the Dutch oven, scraping up browned bits. Add beef broth, cinnamon stick, bay leaves, and seared beef. Add onion half and bring to a simmer.
- 6
Cover and transfer to a 300°F oven for 3 hours, until beef is fall-apart tender. Alternatively, use a slow cooker on low for 6-8 hours.
- 7
Remove beef from consomé and shred with two forks. Strain consomé through fine sieve; reserve for dipping.
- 8
Heat oil in a skillet to 350°F. Fry each corn tortilla 20-30 seconds per side until crispy but still pliable.
- 9
Fill each tortilla with shredded birria beef. Top with diced white onion and fresh cilantro.
- 10
Serve with warm consomé in a small bowl for dipping and lime wedges on the side.
Tools you’ll need
- Dutch oven or large heavy-bottomed pot with lid
- 9-inch skillet
- blender
- fine mesh sieve
- tongs
- two forks
- thermometer
- chef's knife
- cutting board
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