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image of realistic top down mise en place shot showing beef chuck roast bone in short ribs dried guajillo chiles dried ancho chiles dried arbol chiles corn tortillas oaxaca cheese white onion fresh cilantro beef broth garlic cloves roma tomatoes bay leaves mexican oregano ground cumin arranged on white marble kitchen counter with healthy clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Birria Tacos

Authentic birria tacos featuring slow-cooked beef chuck in a fragrant chile broth, served in crispy fried corn tortillas with melted cheese and fresh toppings. Served with a rich consomé for dipping.
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Prep Time 30 minutes
Cook Time 8 hours
Chile soaking time 20 minutes
Total Time 8 hours 30 minutes
Servings: 12 tacos
Course: Tacos
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef and Stew Base
  • 3-4 lb beef chuck roast cut into large chunks
  • 1 large white onion quartered
  • 6 cloves garlic peeled
  • 2 Roma tomatoes roughly chopped
  • 1/4 cup apple cider vinegar
  • 6 cups beef broth plus more if needed
  • 4 bay leaves
Chile & Spice Paste
  • 10 dried guajillo chiles seeds and stems removed
  • 5 dried ancho chiles seeds and stems removed
  • 3-5 dried arbol chiles adjust according to desired heat level
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground cumin or cumin seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds
  • 1 stick Mexican cinnamon stick or 1/4 tsp ground cinnamon
  • 3 whole cloves
Assembly
  • 24 corn tortillas small, street taco size
  • 8 oz Oaxaca cheese shredded (Monterey Jack or mozzarella are great substitutions)
  • canola or vegetable oil for frying
Serving
  • fresh cilantro chopped
  • white onion finely diced
  • lime wedges

Equipment

  • Large pot or Dutch oven
  • High-speed blender
  • Fine Mesh Strainer
  • Slow cooker (optional),
  • Griddle or skillet

Method
 

  1. Wipe down the chiles (guajillo, ancho, and arbol) with a damp cloth. Toast them in a dry skillet over medium heat for about 30 seconds per side until fragrant. Be careful not to burn them.
  2. Place the toasted chiles in a bowl and cover with boiling water. Soak for 20-30 minutes until soft and pliable. Reserve the soaking water.
  3. Pat the beef chunks dry and season generously with salt and pepper. In a large pot or Dutch oven, sear the beef on all sides until well browned. Remove and set aside.
  4. In the same pot, sauté the quartered onion, garlic, and chopped tomatoes until slightly softened, about 5 minutes.
  5. Drain the chiles, saving the soaking liquid. Add the soaked chiles, sautéed aromatics, vinegar, and all spices to a high-speed blender. Add 1 cup of the reserved chile soaking water or enough beef broth to help blend. Blend until completely smooth.
  6. Pour the chili mixture through a fine-mesh strainer into your slow cooker or large stockpot, pressing the pulp to extract all liquid.
  7. Add the seared beef back into the pot with the strained sauce, the 6 cups of beef broth, and the bay leaves. Ensure the meat is mostly submerged.
  8. Cover and cook on low for 8-10 hours or high for 4-5 hours, or until the meat is falling-apart tender. Alternatively, use an Instant Pot on high pressure for 60-70 minutes with a natural release.
  9. Remove the beef and shred it using two forks. Skim any excess fat from the surface of the liquid and reserve it. Set the remaining broth aside as your consomé dipping sauce.
  10. Heat a skillet or griddle over medium heat. Dip one side of a corn tortilla into the reserved red fat. Place the dipped tortilla fat-side down on the griddle. Sprinkle with shredded cheese and top with shredded beef.
  11. Cook for 2-3 minutes until the cheese is melted and the bottom is crispy. Fold the taco over and fry for another minute on each side until deeply golden brown.
  12. Serve hot with small bowls of the consomé dipping sauce, fresh cilantro, and diced onion.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 200mgIron: 3.5mg

Notes

The consomé is key for dipping and sipping. If it tastes too salty or spicy, add a cup of plain beef broth. For the crispiest tortillas, use the reserved red-stained fat. This recipe makes a large batch; freeze the stew for future use.
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