Description
Birria tacos went from a traditional Jalisco stew to a global phenomenon for a reason — braised beef in a chile-rich consommé, stuffed into tortillas dipped in the braising liquid and griddled until crisp. The result is a taco that is simultaneously crunchy, cheesy, saucy, and deeply savory. You dunk them in the consommé as you eat. It is messy and perfect.
Ingredients
Units
Scale
- 3 lbs beef chuck roast, cut into 3-inch pieces
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried chiles de árbol
- 4 Roma tomatoes, halved
- 1 medium white onion, quartered
- 6 cloves garlic, unpeeled
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 2 tablespoons apple cider vinegar
- 4 cups beef broth
- 2 teaspoons kosher salt
- 24 corn tortillas
- 3 cups shredded Oaxaca or mozzarella cheese
- 1 white onion, finely diced, for serving
- Fresh cilantro, chopped, for serving
- Lime wedges
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant and slightly puffed. Place in a bowl and cover with boiling water. Soak 20 minutes.
- Char the tomatoes, onion, and garlic in the same skillet or under the broiler until blackened in spots. Peel the garlic.
- Drain the chiles and add to a blender with the charred vegetables, cumin, oregano, cloves, cinnamon, vinegar, and 1 cup of broth. Blend until very smooth.
- Season the beef with salt. Place in a Dutch oven. Pour the chile sauce and remaining broth over the meat. Bring to a simmer, cover, and cook on low for 3 hours until the beef shreds easily with a fork.
- Shred the beef in the braising liquid. Skim any excess fat from the surface — reserve some of this fat for the tortillas.
- To assemble: dip a corn tortilla in the braising consommé. Lay it on a hot skillet or griddle, add shredded cheese and birria meat, fold in half. Cook 2 to 3 minutes per side until crispy and the cheese melts. Repeat with remaining tortillas.
- Serve the tacos with small bowls of consommé for dipping, topped with diced onion, cilantro, and a squeeze of lime.
Notes
- The consommé is half the dish — do not discard it. Serve it warm in small cups for dunking each bite.
- Oaxaca cheese has the best melt and pull for birria tacos, but mozzarella is a widely available substitute.
- The birria braise can be made a day ahead and refrigerated. The fat solidifies on top and is easy to skim, and the flavors deepen overnight.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 820
- Fat: 28
- Carbohydrates: 32
- Fiber: 3
- Protein: 42
- Cholesterol: 120