Beef birria tacos are a delicious Mexican dish known for their rich, flavorful stewed beef and the crispy, cheesy tortillas. Here’s a recipe to make these at home:
Ingredients:
For the Birria:
- 2 lbs beef chuck roast or short ribs (or a combination)
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 chipotle chili (optional, for more heat)
- 4 garlic cloves
- 1 onion, quartered
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 4 cups beef broth
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
For the Tacos:
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese
- Chopped cilantro and onions (for garnish)
- Lime wedges (for serving)
Instructions:
Step 1: Prepare the Birria Sauce
- Toast the chilies: Heat a skillet over medium heat and lightly toast the guajillo, ancho, and chipotle chilies until fragrant (about 2 minutes). Be careful not to burn them.
- Rehydrate the chilies: Remove the stems and seeds, then place the toasted chilies in a bowl with hot water. Let them soak for 10–15 minutes until soft.
- Blend the sauce: In a blender, add the rehydrated chilies, garlic cloves, onion, cumin, oregano, cinnamon, and apple cider vinegar. Add 1 cup of beef broth and blend until smooth.
Step 2: Cook the Beef
- Sear the beef: Season the beef generously with salt and pepper. In a large pot, sear the beef on all sides until browned.
- Add the sauce: Pour the blended chili sauce over the beef, add the bay leaves, and pour in the remaining beef broth.
- Simmer: Cover and let it simmer on low heat for 2.5 to 3 hours, or until the beef is tender and falls apart easily. Alternatively, you can cook it in a slow cooker on low for 6–8 hours.
- Shred the beef: Once cooked, remove the beef from the pot, shred it with two forks, and return it to the sauce to keep it juicy.
Step 3: Assemble the Tacos
- Prepare the tortillas: Heat a skillet over medium heat and lightly dip the corn tortillas into the birria broth (consommé) to coat them.
- Crisp the tortillas: Lay the tortillas on the skillet, sprinkle a bit of cheese on one side, and add a spoonful of shredded beef on top.
- Fold and cook: Fold the tortilla in half and cook until the tortilla is crispy and the cheese is melted. Repeat with all the tortillas.
Step 4: Serve
Serve the tacos with chopped cilantro, onions, and lime wedges on the side. Don’t forget to ladle some of that rich birria consommé into bowls for dipping!
Enjoy the juicy, savory flavors and crispy textures of your beef birria tacos!
