Description
These Birria Tacos feature tender, slow-simmered beef in a rich, flavorful chili-based sauce, served crispy with melty cheese and fresh garnishes. This traditional Mexican recipe combines dried chilies, aromatic spices, and slow-cooked beef chuck to create a delicious filling, perfect for dipping in the savory birria consomé. Ideal for a cozy meal, these tacos bring the authentic taste of Jalisco straight to your table.
Ingredients
Scale
Meat
- 2 lbs beef chuck roast or short ribs
Chili Sauce
- 2 dried guajillo chilies, seeds removed
- 2 dried ancho chilies, seeds removed
- 1 chipotle pepper in adobo sauce
- 4 Roma tomatoes, chopped
- 1 onion, quartered
- 4 garlic cloves
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Tacos
- 12 corn tortillas
- 1 cup Oaxaca or mozzarella cheese, shredded
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Prepare the Birria Base: Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Then soak the toasted chilies in warm water for 15 minutes to soften.
- Blend the Sauce: In a blender, combine the soaked chilies, chipotle pepper in adobo sauce, chopped tomatoes, quartered onion, garlic cloves, apple cider vinegar, cumin, oregano, cinnamon, salt, and pepper. Add the beef broth gradually and blend until the mixture is smooth and well incorporated.
- Cook the Meat: Heat a Dutch oven or heavy pot over medium-high heat and sear the beef chuck roast or short ribs on all sides until browned. Pour in the blended chili sauce and any remaining broth to cover the meat. Reduce heat to low, cover with a lid, and let it simmer gently for 2 to 3 hours until the beef is very tender and easily shreds.
- Shred the Beef: Remove the cooked beef from the pot and shred it using two forks. Return the shredded beef to the pot with the cooking liquid (consomé). Taste and adjust the seasoning with salt and pepper if needed.
- Prepare the Tacos: Dip each corn tortilla briefly into the birria sauce consomé to soak it. Heat a skillet over medium heat, then place the dipped tortilla on it. Sprinkle a layer of shredded Oaxaca or mozzarella cheese, add a hearty portion of shredded beef, then fold the tortilla in half. Cook the folded taco until the tortilla is crispy and the cheese has melted, flipping as needed.
- Serve: Garnish the tacos with freshly chopped cilantro. Serve with lime wedges and a small bowl of the birria consomé for dipping the tacos while eating.
Notes
- Removing seeds from the dried chilies reduces bitterness and heat for a balanced sauce.
- Soaking chilies in warm water softens them and makes blending easier.
- Slow simmering beef ensures tender, flavorful meat perfect for shredding.
- Use sturdy corn tortillas to hold up to dipping and folding without breaking.
- Consomé dipping adds an authentic and delicious touch to the tacos.
- You can substitute short ribs for chuck roast depending on preference or availability.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
