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Description
A detailed recipe for making authentic birria tacos from scratch, including the traditional consomé dipping broth.
Ingredients
Scale
- 3–4 lbs beef chuck roast, cut into large chunks
- 6–8 dried guajillo chiles, stems and seeds removed
- 3–4 dried ancho chiles, stems and seeds removed
- 2–3 dried chiles de arbol (optional, for heat), stems and seeds removed
- 1 large white onion, roughly chopped
- 6–8 cloves garlic, peeled
- 2–3 Roma tomatoes, quartered
- 1/4 cup apple cider vinegar
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 2 bay leaves
- 1 tsp black peppercorns
- 4–6 cups beef broth or water (plus more if needed)
- 2 tbsp olive oil
- Salt to taste
- 24–30 corn tortillas
- 2 cups shredded Oaxacan cheese or Monterey Jack
- 1/2 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Toast dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a bowl, cover with hot water, and rehydrate for 20-30 minutes.
- In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Brown beef chunks on all sides in batches. Remove beef and set aside. Add chopped onion, garlic, and tomatoes to the pot and sauté until softened, about 5-7 minutes.
- Drain rehydrated chiles, reserving some soaking liquid. In a blender, combine chiles, sautéed onion, garlic, tomatoes, apple cider vinegar, cumin, oregano, cloves, cinnamon, peppercorns, and 1 cup of beef broth or water. Blend until smooth, adding a little more liquid if needed.
- Return browned beef to the pot. Pour blended sauce over beef. Add bay leaves and enough remaining beef broth or water to just cover meat. Season with salt. Bring to a boil, reduce heat to low, cover, and simmer for 3-4 hours, or until beef is fork-tender. (Alternatively, use a slow cooker for 6-8 hours on low or 3-4 hours on high, or a pressure cooker for 60-75 minutes.)
- Remove cooked beef from the pot and shred it using two forks. Strain the cooking liquid (consomé) through a fine-mesh sieve into a separate bowl or pot. Discard solids. Taste consomé and adjust seasoning. Skim off excess fat if desired.
- Heat a flat griddle or large non-stick pan over medium heat. Dip one side of a corn tortilla into the consomé. Place dipped tortilla consomé-side down on the hot griddle. Sprinkle with shredded cheese and shredded birria meat. Cook until cheese is melted and tortilla is slightly crispy. Fold tortilla in half. Repeat with remaining tortillas and filling.
- Serve hot birria tacos immediately with small bowls of warm consomé for dipping. Garnish with fresh cilantro, chopped white onion, and lime wedges.
Notes
- For a cleaner broth, skim off excess fat from the consomé. For richer flavor, leave the fat in.
- Prep Time: 30 min
- Cook Time: 4 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg