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Plate of savory Birria tacos with rich consommé

Proven way to grow with 5 Birria Tacos. Birria Tacos

These Birria Tacos are a savory and spicy delight, featuring tender, slow-cooked meat nestled in crispy tortillas. Perfect for a family meal or a festive gathering, they are sure to satisfy your cravings.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 5 tacos
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Birria
  • 3 lb beef chuck roast cut into large pieces
  • 5 dried guajillo chiles stemmed and seeded
  • 3 dried ancho chiles stemmed and seeded
  • 5 dried arbol chiles stemmed
  • 2 tomatoes roughly chopped
  • 1 white onion roughly chopped
  • 6 garlic cloves peeled
  • 0.25 cup apple cider vinegar
  • 1 tsp cumin
  • 1 tsp oregano
  • 0.5 tsp cloves ground
  • 1 cinnamon stick small
  • 2 bay leaves
  • 4 cups beef broth
  • 1 tbsp salt
  • 0.5 tsp black pepper
Tacos
  • 15 corn tortillas
  • 1 cup queso fresco crumbled
  • 0.5 cup cilantro chopped
  • 0.5 cup white onion diced
  • lime wedges for serving

Equipment

  • Dutch oven or large pot
  • Blender
  • Strainer
  • Forks
  • Hot griddle or large skillet

Method
 

Birria Preparation
  1. Begin by toasting the dried chiles in a dry pan over medium heat for about 2-3 minutes until fragrant, then soak them in hot water for 20 minutes to soften.
  2. While the chiles soak, sear the beef chuck roast pieces in a Dutch oven or large pot until browned on all sides, then remove the beef and set aside.
  3. In a blender, combine the softened chiles, tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, ground cloves, and cinnamon stick with 1 cup of beef broth, then blend until a smooth sauce forms.
  4. Return the seared beef to the pot, pour the blended chili sauce over the beef, and add the remaining beef broth, bay leaves, salt, and black pepper.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender and easily shreds.
  6. Once cooked, remove the beef from the pot and shred it using two forks; strain the remaining broth (consommé) and set aside both the shredded beef and consommé.
Taco Assembly
  1. Dip each corn tortilla into the consommé, ensuring both sides are coated, then place the dipped tortilla on a hot griddle or large skillet.
  2. Add a generous amount of shredded birria to one half of the tortilla, sprinkle with crumbled queso fresco, and fold the tortilla in half to form a taco.
  3. Cook the taco for 2-3 minutes on each side until the tortilla is crispy and lightly browned and the cheese is melted.
  4. Repeat with the remaining tortillas and filling, and serve the birria tacos hot with a side of reserved consommé for dipping, garnished with chopped cilantro, diced white onion, and lime wedges.

Notes

For an extra kick, add a few more arbol chiles to the sauce. Don't skip dipping the tortillas in the consommé for maximum flavor and an authentic birria experience.