Description
Authentic Mexican birria tacos made with tender, slow-cooked beef in a flavorful, spicy broth, then crisped up on the grill and served with a side of warm, rich consommé for dipping. A mouthwatering favorite!
Ingredients
For the Birria (Stew):
- 3 lbs beef chuck roast (or goat meat, if preferred)
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 dried pasilla chili, stemmed and seeded
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 2 tomatoes, quartered
- 1 tablespoon cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
For the Birria Tacos:
- 12 small corn tortillas
- 1 cup shredded mozzarella cheese (optional, for cheesy birria tacos)
- Fresh cilantro, chopped
- Diced onions, for garnish
- Lime wedges, for serving
For the Consommé (Broth) for Dipping:
- 2 cups of the cooking liquid from the birria (strained)
- 1 tablespoon of the birria stew, finely shredded
- Salt, to taste
Instructions
Start by preparing the dried chilies. In a small saucepan, heat over medium heat and lightly toast the guajillo, ancho, and pasilla chilies for about 1-2 minutes until fragrant, being careful not to burn them. Once toasted, place the chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes to soften.
While the chilies are soaking, cut the beef chuck roast into large chunks and season with salt and pepper.
In the same saucepan, add a little olive oil and sauté the quartered onion and garlic cloves until softened, about 5 minutes. Add the tomatoes and cook until the tomatoes start to break down, about 5 more minutes.
Once the chilies have softened, drain them and place them in a blender along with the sautéed onion, garlic, and tomatoes. Add the cumin seeds, oregano, ground cloves, cinnamon, bay leaf, and apple cider vinegar. Add 1 cup of beef broth and blend everything into a smooth paste.
In a large Dutch oven or heavy-bottomed pot, heat a little olive oil over medium-high heat. Sear the beef chunks on all sides until browned, about 5-7 minutes. Once the meat is browned, add the chili paste to the pot and stir it to coat the meat. Pour in the remaining beef broth and bring it to a simmer.
Cover the pot with a lid, reduce the heat to low, and let the meat cook for about 3-4 hours, or until the beef is fork-tender and can be easily shredded. You can check the meat after 2 hours to see how it’s progressing.
Once the beef is cooked, remove it from the pot and allow it to cool slightly. Discard the bay leaf and any large pieces of onion or garlic. Using two forks, shred the meat into small, bite-sized pieces. Keep the shredded meat aside.
Strain the cooking liquid from the pot into a separate bowl to remove any large solids. You will use about 2 cups of this flavorful broth for the dipping sauce. Stir in a tablespoon of the shredded meat into the consommé for added richness. Taste the broth and adjust the salt, if needed.
Heat a skillet or griddle over medium heat. Lightly dip the corn tortillas into the consommé and place them on the skillet. Cook for about 1 minute per side until they are slightly crispy but still pliable.
If you’re making cheesy Birria Tacos, place a little shredded mozzarella cheese on the tortilla before adding the shredded beef. Fold the tortillas over the meat and cheese, then cook for an additional 2-3 minutes until the cheese has melted and the tacos are crispy on the outside.
Serve the Birria Tacos with a side of the consommé for dipping. Garnish with fresh cilantro and diced onions for added flavor. Squeeze lime juice over the tacos before enjoying, and don’t forget the hot sauce if you prefer a little extra kick.
- Prep Time: 30 minutes
- Cook Time: 3-4 hours
Nutrition
- Calories: 300-350 kcal
- Fat: 15-20g
- Carbohydrates: 25-30g
- Protein: 20-25g