Description
A rich and flavorful dish featuring tender shredded beef stewed in a spiced chili broth, birria tacos are fried to crispy perfection and served with a bold, savory consommé for dipping. This recipe is perfect for special weekends or when you want to impress with an authentic taste of Mexican cuisine. With melty cheese, crisp tortillas, and juicy meat, every bite hits all the right notes—spicy, savory, and satisfying. While it takes time to prepare, the reward is well worth it. Once you try them, you’ll crave them again and again.
Ingredients
- 3 lbs beef chuck roast or short ribs
- 5 dried guajillo chilies
- 3 dried ancho chilies
- 2 dried pasilla or chipotle chilies (optional)
- 1 large white onion, chopped
- 8 garlic cloves
- 1 cinnamon stick
- 4 cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 2 bay leaves
- 1 tsp dried oregano
- 2 tbsp vinegar
- 4–5 cups beef broth
- Salt, to taste
- Oil, for searing
2. For the Tacos:
- 12 corn tortillas
- 1½ cups shredded Oaxaca or mozzarella cheese
- Reserved birria fat or oil
- Chopped onion, cilantro, lime wedges (optional garnish)
Instructions
- Toast chilies lightly in a skillet, soak in hot water for 15–20 mins.
- Sear beef in oil until browned. Remove and set aside.
- Sauté onion and garlic in the same pot.
- Blend soaked chilies, sautéed onion and garlic, spices, vinegar, and broth into a smooth sauce.
- Pour sauce over beef, add bay leaves and more broth to cover.
- Simmer for 3–4 hours until meat is fall-apart tender.
- Remove meat, shred with forks.
- Skim fat from broth and reserve.
- Dip tortillas into the fat, then fry in a skillet.
- Add cheese, meat, and optional toppings, fold, and crisp on both sides.
- Serve with consommé for dipping.
Notes
- Don’t skip toasting the chilies—it builds the flavor.
- The longer it simmers, the better it gets.
- Freeze leftovers for up to 3 months.
- Prep Time: 40 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising & Frying
- Cuisine: Mexican