Classic Birria Tacos
Traditional dish · Mexican
Authentic Birria tacos featuring slow-cooked, tender shredded beef in a rich, savory consommé, served on crispy, chile-infused corn tortillas with fresh garnishes.
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Ingredients
- Beef chuck roast3 lbs
- Dried Guajillo chilies6
- Dried Ancho chilies4
- Dried Arbol chilies2
- White onion1 large
- Garlic cloves6
- Tomatoes2
- Apple cider vinegar1/4 cup
- Mexican oregano1 tbsp
- Cumin seeds1 tsp
- Cloves3
- Cinnamon stick1 inch
- Bay leaves2
- Beef broth4 cups
- Corn tortillas12
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh cilantrofor garnish
- White onionfor garnish
- Lime wedgesfor garnish
Steps
- 1
Toast dried chilies, remove stems and seeds. Rehydrate chilies in hot water.
- 2
Roast onion, garlic, and tomatoes until charred. Peel onion and garlic.
- 3
Blend rehydrated chilies, roasted vegetables, vinegar, oregano, cumin, cloves, cinnamon, bay leaves, salt, and pepper into a smooth paste.
- 4
Sear beef chuck roast on all sides in a large pot or Dutch oven.
- 5
Add the chili paste to the pot with the beef. Stir to coat.
- 6
Pour in beef broth, ensuring the meat is mostly submerged. Bring to a simmer.
- 7
Cover and cook on low heat (or in oven at 325°F/160°C) for 3-4 hours, or until beef is fork-tender.
- 8
Remove beef from the pot. Shred the beef using two forks.
- 9
Strain the consommé, discarding solids. Skim excess fat from the consommé.
- 10
Return shredded beef to the consommé. Keep warm.
- 11
Heat vegetable oil in a skillet. Dip corn tortillas in the consommé or chili oil (from skimming fat) and lightly fry until softened and slightly crisp.
- 12
Fill each tortilla with shredded beef birria. Fold in half.
- 13
Serve immediately with extra consommé for dipping, chopped onion, cilantro, and lime wedges.
