Birria Tacos
Rich, slow-braised beef tacos from Jalisco, dipped in a deep red chile broth and crisped on a hot comal. Served with consommé for dipping, these tacos deliver bold flavor and crispy texture in every bite.
Ingredients
- For the Birria Meat + Broth
- 3 lbs beef chuck roast or mix of chuck + short ribs
- 4 dried guajillo chiles stemmed, seeded
- 2 dried ancho chiles stemmed, seeded
- 4 cloves garlic
- ½ white onion
- 2 medium tomatoes
- 2 tbsp apple cider vinegar
- 1 tsp Mexican oregano
- 1 tsp cumin
- ¼ tsp ground cloves
- 2 tsp salt or to taste
- 4 cups beef broth
- 2 tbsp oil for searing
- For the Tacos
- 12 –16 corn tortillas
- 2 cups shredded birria beef
- ½ cup shredded Oaxaca or mozzarella cheese optional
- ½ cup chopped white onion
- ½ cup chopped cilantro
- Lime wedges
Instructions
- Toast guajillo and ancho chiles lightly in a dry pan for 10–15 seconds per side until fragrant. Transfer to a bowl and cover with hot water. Soak for 10–15 minutes until softened.
- Add softened chiles, garlic, onion, tomatoes, vinegar, oregano, cumin, cloves, salt, and 1 cup of soaking liquid or broth to a blender. Blend until completely smooth.
- Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.
- Pour the blended sauce over the meat and add remaining beef broth. Bring to a simmer, then cover and cook on low for 2.5–3 hours until the meat is fork-tender.
- Remove beef from the pot and shred with forks. Return shredded meat to the broth and keep warm.
- Heat a skillet or comal over medium heat. Dip tortillas into the top layer of the broth, then place on the skillet. Add shredded meat (and cheese if using), fold, and cook until crispy on both sides.
- Serve tacos hot with a side of consommé for dipping. Top with chopped onion, cilantro, and a squeeze of lime.