Description
Rich, golden, and intensely flavorful, these Birria Tacos are made with tender shredded beef braised in a smoky chile consommé. Perfect for dipping, these tacos are seared until crisp and gooey with melted cheese, offering a bold and comforting meal.
Ingredients
3 pounds chuck roast
5 dried guajillo chiles
3 dried ancho chiles
3 roma tomatoes
1 large white onion
6 garlic cloves
4 cups beef broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cinnamon stick
2 bay leaves
3 whole cloves
2 tablespoons apple cider vinegar
12 corn tortillas
2 cups shredded queso Oaxaca or mozzarella
1/2 cup chopped fresh cilantro
2 limes, cut into wedges
Instructions
1. Toast dried chiles in a skillet until fragrant, then soak in hot water for 20 minutes.
2. Blend soaked chiles with tomatoes, onion, garlic, cumin, oregano, cloves, and vinegar. Strain to make a smooth sauce.
3. Sear chuck roast chunks in a Dutch oven until browned on all sides.
4. Add blended sauce and beef broth. Include bay leaves and cinnamon stick. Cover and simmer for 3–4 hours.
5. Remove meat and shred finely. Strain the braising liquid to create consommé.
6. Dip each tortilla into consommé, then place on hot skillet. Add shredded meat and cheese, fold, and cook until crispy.
7. Serve tacos hot with a side of consommé, fresh cilantro, and lime wedges.
Notes
Straining the sauce is key for a smooth, flavorful consommé.
Searing the meat before braising adds deep flavor.
For extra crispy tacos, lightly oil the skillet before frying.
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Category: Main Dish
- Method: Braising & Pan Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: birria, tacos, beef, authentic mexican