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Description
Authentic and delicious birria tacos made with tender beef and rich consommé. This recipe is perfect for a special meal or gathering.
Ingredients
Scale
- 3 lbs chuck roast, cut into large chunks
- 1 lb beef short ribs
- 8 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile, stem and seeds removed
- 1/2 white onion, quartered
- 4 cloves garlic, peeled
- 1 tbsp cumin seeds
- 1 tsp dried oregano
- 1 tsp black peppercorns
- 1/2 tsp cloves
- 1/4 tsp cinnamon stick
- 1/4 cup apple cider vinegar
- 1 tbsp salt
- 1 tbsp vegetable oil
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Oaxaca cheese
- Chopped white onion, for serving
- Chopped cilantro, for serving
- Lime wedges, for serving
Instructions
- Toast dried chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes per side.
- Place toasted chiles in a bowl and cover with hot water. Let soak for 30 minutes.
- In a large pot or Dutch oven, combine chuck roast, short ribs, soaked chiles (reserve soaking liquid), onion, garlic, cumin seeds, oregano, peppercorns, cloves, cinnamon stick, apple cider vinegar, and salt.
- Add enough water to cover the meat and vegetables. Bring to a boil, then reduce heat, cover, and simmer for 3-4 hours, or until the meat is very tender.
- Remove meat and ribs from the pot. Shred the meat and set aside. Discard bones from ribs.
- Strain the liquid through a fine-mesh sieve into a clean pot, pressing on solids to extract as much liquid as possible. This is your consommé. Skim off excess fat.
- Heat vegetable oil in a large skillet over medium-high heat.
- Dip each corn tortilla in the consommé, then place it in the skillet. Fill one half of the tortilla with shredded meat and cheeses. Fold the tortilla in half.
- Cook for 2-3 minutes per side, until golden brown and cheese is melted.
- Serve immediately with extra consommé for dipping, chopped onion, cilantro, and lime wedges.
Notes
- For a spicier taco, add a dried arbol chile to the chile soaking mixture.
- You can make the birria meat and consommé ahead of time and refrigerate. Reheat before assembling tacos.
- If you don’t have a Dutch oven, you can use a slow cooker on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 30 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg