Description
Birria Tacos are rich and flavorful Mexican tacos filled with tender slow-cooked beef, dipped in a savory chili broth, then pan-fried until crispy and served with a delicious consommé for dipping.
Ingredients
- 1 kg beef chuck or short ribs
- 2 tablespoons vegetable oil
- 4 dried guajillo chilies, seeded
- 2 dried ancho chilies, seeded
- 3 cloves garlic
- 1 small onion
- 2 tomatoes
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 2 bay leaves
- Salt and pepper to taste
- 12 corn tortillas
- 1 cup shredded mozzarella or Oaxaca cheese
- 1/2 cup chopped cilantro
- 1/2 cup diced onion
- Lime wedges for serving
Instructions
- Toast dried chilies in a pan for 1–2 minutes, then soak in hot water for 10 minutes until softened.
- Blend chilies with garlic, onion, tomatoes, vinegar, cumin, oregano, cinnamon, and a bit of soaking liquid until smooth.
- Heat oil in a pot and sear beef until browned on all sides.
- Pour in the blended sauce and beef broth, add bay leaves, salt, and pepper.
- Cover and simmer for 2–3 hours until beef is tender and shreddable.
- Shred the beef and reserve the broth (consommé).
- Dip tortillas into the broth, place on a hot skillet, and fill with beef and cheese.
- Fold and cook until crispy and cheese is melted.
- Serve with cilantro, diced onion, lime wedges, and a side of consommé for dipping.
Notes
- You can cook the beef in a pressure cooker for faster results.
- Use Oaxaca cheese for authentic flavor.
- Adjust chili quantity for desired spice level.
- Leftover consommé can be used as a soup base.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking & Pan-Frying
- Cuisine: Mexican