Description
Birria tacos are rich, juicy beef tacos inspired by the traditional Mexican dish birria de res. This recipe delivers tender, slow-cooked beef simmered in a chile-spiced consommé and loaded into crispy pan-fried corn tortillas with melty cheese, onions, and fresh cilantro. The result: next-level tacos bursting with flavor, perfect for dipping in the savory, spice-laced broth.
Ingredients
Units
Scale
For the Birria Beef
- 3 lbs beef chuck roast, cut into large chunks
- 1 lb beef short ribs (bone-in preferred)
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 large white onion, quartered
- 6 garlic cloves, peeled
- 1 (14 oz) can diced tomatoes (or 3 ripe Roma tomatoes)
- 2 tbsp white vinegar
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 4 whole cloves
- 2 bay leaves
- 1 tbsp sea salt, plus more to taste
- 1 tsp freshly ground black pepper
- 5 cups beef broth
For the Tacos
- Corn tortillas (about 18-20)
- 2 cups shredded Oaxaca cheese (or substitute mozzarella/Monterey Jack)
- 1 small white onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- Lime wedges (for serving)
- Oil, for frying (vegetable or canola oil)
Instructions
- Prepare the chiles and vegetables: Toast the dried chiles on a dry skillet over medium heat for 1-2 minutes until fragrant. Place chiles in a bowl and cover with boiling water. Let soak for 15 minutes to soften. Meanwhile, peel and quarter the onion and garlic, and gather remaining sauce ingredients.
- Make the birria sauce: Drain the soaked chiles, then add them to a blender with chopped tomatoes, onion, garlic, vinegar, oregano, cumin, cinnamon, paprika, cloves, and 1 cup beef broth. Blend until smooth and thick.
- Sear the beef: In a large Dutch oven or heavy pot, heat a little oil over medium-high heat. Sear the beef chunks and short ribs on all sides until richly browned. Remove and set aside.
- Simmer the birria: Pour the blended sauce into the pot and cook for 5 minutes. Add the seared beef, bay leaves, salt, pepper, and remaining beef broth. Bring to a boil, cover, and reduce heat. Simmer gently for 3 hours (or until beef is fall-apart tender), skimming any foam or fat as needed.
- Shred the beef: Remove the beef from the pot and shred using two forks, discarding bones and excess fat. Skim extra fat from the surface of the broth (consommé) if desired.
- Assemble the tacos: Heat a skillet or griddle over medium heat. Lightly dip each tortilla into the top layer of the birria broth (for color and flavor), then place on the skillet. Sprinkle cheese on half, top with a generous spoonful of shredded beef, and fold in half. Press gently and cook until crispy and cheese is melty, flipping as needed.
- Garnish and serve: Top tacos with chopped onions and cilantro. Serve hot, with small bowls of consommé for dipping and lime wedges on the side.
Notes
- Short ribs add rich flavor, but you can use all chuck roast if needed.
- For spicier tacos, add a dried chile de árbol when blending the sauce.
- Oaxaca cheese is most traditional, but mozzarella works well, too.
- If broth thickens too much, add extra beef stock or water.
- The birria can be made in advance and stores well in the fridge or freezer.
Nutrition
- Serving Size: 1 taco
- Calories: 205
- Sugar: 2g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 37mg
