Description
These Birria Tacos are a delectable Mexican delicacy featuring tender, slow-simmered beef chuck roast cooked in a rich blend of toasted dried chilies, tomatoes, and spices. The meat is shredded and folded into warm corn tortillas with melted cheese, then crisped to perfection. Served with fresh cilantro, lime wedges, and flavorful consomé for dipping, these tacos offer a savory, spicy experience that’s perfect for gatherings or a special meal.
Ingredients
Scale
Meat and Broth
- 2 lbs beef chuck roast or short ribs
- 2 cups beef broth
- Salt and pepper to taste
Chili and Spice Blend
- 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 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cinnamon
Taco Preparation
- 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 the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Then soak the toasted chilies in warm water for 15 minutes to soften.
- Blend the Sauce: In a blender, combine the soaked chilies (drained), chipotle pepper in adobo sauce, chopped Roma tomatoes, quartered onion, garlic cloves, apple cider vinegar, cumin, oregano, ground cinnamon, salt, and pepper. Add enough beef broth to facilitate smooth blending. Blend until a smooth sauce forms.
- Cook the Meat: Heat a Dutch oven on the stovetop over medium-high heat. Sear the beef chuck roast or short ribs on all sides until browned. Pour in the blended sauce and the remaining beef broth, ensuring the meat is partially submerged. Cover the Dutch oven with a lid and reduce heat to low. Simmer gently for 2 to 3 hours or until the meat is fork-tender.
- Shred the Beef: Remove the beef from the pot and shred it finely using two forks. Return the shredded beef to the pot with the consomé and taste, adjusting seasoning with salt and pepper as needed.
- Prepare the Tacos: Dip each corn tortilla into the flavorful birria sauce (consomé) to coat it. Heat a skillet over medium heat, place the dipped tortilla, add some shredded cheese and a generous amount of shredded beef, fold the tortilla over, and cook until the outside turns crispy and the cheese melts.
- Serve: Garnish the tacos with freshly chopped cilantro. Serve the tacos hot with lime wedges on the side and a small bowl of consomé for dipping for an authentic birria experience.
Notes
- Use beef chuck roast or short ribs for the best tender texture after slow cooking.
- If you prefer a spicier sauce, add an extra chipotle pepper or leave some chili seeds in.
- Make sure to soak the dried chilies properly to achieve a smooth sauce without gritty bits.
- Oaxaca cheese melts well but mozzarella is a good alternative if unavailable.
- Serving the birria tacos with the consomé enhances the flavor and adds moisture.
- These tacos can be made a day ahead; flavors improve after resting overnight.
