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Birria Tacos

Crispy, cheesy Mexican street tacos filled with slow-braised beef and served with rich consommé for dipping.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Birria Meat
  • 2 lbs beef chuck roast cut into chunks
  • 1 lb beef short ribs optional
  • 4 guajillo chiles dried
  • 3 ancho chiles dried
  • 2 arbol chiles optional
  • 1 onion chopped
  • 6 cloves garlic
  • 2 tomatoes roasted
  • 2 cups beef broth
  • 1 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 0.5 tsp cinnamon
  • 3 cloves
  • 2 bay leaves
Tacos
  • 16 corn tortillas
  • 2 cups Oaxaca cheese shredded
  • 1 cup cilantro chopped
  • 1 cup white onion diced
  • 1 lime cut into wedges

Equipment

  • Large pot or Dutch oven
  • Blender
  • Skillet or griddle
  • Tongs

Method
 

  1. Toast dried chiles and soak in hot water for 15 minutes.
  2. Blend chiles with onion, garlic, tomatoes, spices, vinegar, and broth until smooth.
  3. Season beef and place in pot with sauce and bay leaves.
  4. Simmer covered for 3 hours until meat is tender.
  5. Shred meat and strain broth into consommé.
  6. Dip tortillas in broth, fill with meat and cheese, fold and cook until crispy.
  7. Serve tacos with consommé, onion, cilantro, and lime.

Notes

For extra richness, add marrow bones or beef shank to the broth.