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Birria Tacos: The Ultimate Guide to Making Authentic Mexican Birria Tacos

  • Total Time: 285 minutes
  • Yield: 24 tacos 1x

Description

Tender beef birria simmered in rich chile broth, shredded, and served in crispy, consommé-dipped tacos with melted cheese, cilantro, and onion.

Ingredients

Scale
  • 3 lbs Beef Chuck Roast, cut into 2–3 inch chunks
  • 2 lbs Beef Short Ribs
  • 1 large White Onion, roughly chopped
  • 6 cloves Garlic, minced
  • 4 dried Guajillo Chiles, stemmed and seeded
  • 4 dried Ancho Chiles, stemmed and seeded
  • 2 dried Pasilla Chiles, stemmed and seeded
  • 1 Chipotle Pepper in Adobo Sauce, plus 1 tablespoon adobo sauce
  • 2 Roma Tomatoes, roughly chopped
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Mexican Oregano
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Ginger
  • 1 Bay Leaf
  • 8 cups Beef Broth (or water)
  • Salt and Black Pepper to taste
  • 2 tablespoons Olive Oil
  • 24 Corn Tortillas
  • 2 cups Shredded Oaxaca Cheese (or Monterey Jack)
  • 1/2 cup Chopped Cilantro
  • 1/2 cup Chopped White Onion
  • Lime wedges, for serving
  • Birria Consommé (from the birria cooking liquid)
  • Vegetable Oil, for frying

Instructions

  1. In a large pot, bring 4 cups of water to a boil. Remove from heat and add the guajillo, ancho, and pasilla chiles. Make sure they are submerged. Let them soak for about 20-30 minutes, or until they are softened and pliable.
  2. Once the chiles are rehydrated, carefully transfer them (along with about 1 cup of the soaking liquid) to a blender. Add the chipotle pepper (with adobo sauce), tomatoes, onion, garlic, apple cider vinegar, oregano, cumin, cinnamon, cloves, and ginger. Blend until completely smooth. You might need to add a little more of the soaking liquid to get a smooth consistency. Be careful when blending hot liquids!
  3. For a super smooth birria, strain the chile paste through a fine-mesh sieve into a bowl.
  4. Season the beef chuck roast and short ribs generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef in batches, making sure not to overcrowd the pot. Sear on all sides until nicely browned. Remove the seared beef from the pot and set aside.
  5. In the same pot, add the remaining chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  6. Pour the prepared chile paste into the pot with the onions and garlic. Cook for about 5-7 minutes, stirring frequently, until the paste darkens slightly and becomes very fragrant.
  7. Return the seared beef to the pot. Add the bay leaf and beef broth (or water). Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 3-4 hours, or until the beef is incredibly tender and easily shreds with a fork.
  8. Once the beef is cooked, remove it from the pot and let it cool slightly. Shred the beef using two forks. Discard the bay leaf.
  9. If you want a less fatty birria, you can skim off some of the excess fat from the surface of the cooking liquid.
  10. Add the shredded beef back to the pot with the cooking liquid (consommé). Stir to combine. Taste and adjust seasoning with salt and pepper as needed.
  11. Have your shredded birria, shredded cheese, chopped cilantro, chopped onion, consommé, and tortillas within easy reach. Heat a large skillet or griddle over medium heat.
  12. Dip each corn tortilla into the birria consommé, making sure to coat both sides.
  13. Place the dipped tortilla on the hot skillet. Add a generous amount of shredded birria and shredded cheese to one half of the tortilla.
  14. Fold the tortilla in half to create a taco. Cook for about 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey. You can press down on the taco with a spatula to help it crisp up.
  15. Repeat the dipping, filling, and cooking process with the remaining tortillas and birria.
  16. Serve the birria tacos immediately, garnished with chopped cilantro and chopped onion. Serve with lime wedges and a bowl of the birria consommé for dipping.

Notes

  • Rehydrating the dried chiles is essential for unlocking their full flavor potential.
  • Searing the beef creates a beautiful crust and adds depth of flavor to the birria.
  • The longer the birria simmers, the more tender and flavorful it will become.
  • Taste the birria throughout the cooking process and adjust the seasoning with salt and pepper as needed.
  • The quality of your tortillas will make a big difference in the final result. Look for fresh, authentic corn tortillas.
  • While cilantro and onion are the classic toppings, feel free to experiment with other toppings like salsa, guacamole, or pickled onions.
  • The birria can be made ahead of time and stored in the refrigerator for up to 3 days. In fact, the flavor often improves after a day or two!
  • Birria freezes beautifully! Store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • While beef is the most common meat used for birria, you can also use goat, lamb, or a combination of meats.
  • If you like your birria spicy, add more chipotle peppers or a pinch of cayenne pepper to the chile paste.
  • Prep Time: 45 minutes
  • Cook Time: 240 minutes

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Find it online: https://www.chefstrawberry.com/birria-tacos-3/