Description
These authentic Birria Tacos feature tender, slow-simmered beef chuck roast cooked in a rich, flavorful chili and tomato broth. Served on crispy corn tortillas filled with melted Oaxaca cheese and shredded beef, these tacos are perfect for a crowd and come with a savory consommé for dipping.
Ingredients
Scale
Beef and Marinade
- 3 pounds beef chuck roast
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 roma tomatoes
- 1 white onion
- 6 cloves garlic
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cinnamon
- 3 cups beef broth
- 1 tablespoon oil for searing
- Salt and pepper to taste
Tacos and Garnish
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese or mozzarella
- 1/2 cup chopped white onion (for garnish)
- 1/2 cup chopped fresh cilantro (for garnish)
- Lime wedges for serving
Instructions
- Prepare the Chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet for 1 to 2 minutes until fragrant, then soak them in hot water for 15 to 20 minutes to soften.
- Make the Marinade: Blend the softened chiles along with roma tomatoes, white onion, garlic, apple cider vinegar, Mexican oregano, ground cumin, ground cinnamon, and a bit of the soaking liquid or beef broth until you get a smooth sauce.
- Sear the Beef: Cut the beef chuck roast into chunks and season generously with salt and pepper. Heat oil in a large pot over medium-high heat and sear the beef pieces on all sides until browned.
- Simmer the Meat: Pour the blended marinade over the seared beef in the pot. Add the beef broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 3 to 3.5 hours until the beef is very tender and easily shredded.
- Shred the Beef: Remove the beef from the pot and shred it finely. Return the shredded meat to the pot and stir it well into the flavorful consommé.
- Prepare the Tacos: Heat a skillet over medium heat. Dip each corn tortilla into the top layer of the consommé to soak it briefly, then place the tortilla in the hot skillet. Add a layer of shredded cheese and shredded beef onto one half of the tortilla. Fold the tortilla over and cook 2 to 3 minutes per side until the cheese melts and the tortilla turns crisp.
- Serve: Serve the birria tacos hot with small bowls of consommé on the side for dipping. Garnish with chopped white onion, fresh cilantro, and lime wedges according to taste.
Notes
- Soaking and toasting the dried chiles is essential to unlock deep, smoky flavors.
- Use Oaxaca cheese for authentic flavor and meltiness; mozzarella is a good substitute.
- The consommé is perfect for dipping and adds an extra burst of flavor.
- For spicier tacos, add a pinch of cayenne or use spicier chiles.
- Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.
