Birria Tacos
Tender, richly seasoned beef encased in crispy tortillas, served with a flavorful consomé for dipping, creating a delightful Mexican street food experience.
Ingredients
For the Beef
- 2 pounds beef chuck roast Ideal cut for tenderness and flavor
- 3-4 pieces dried guajillo chiles Soak to soften
- 2-3 pieces dried ancho chiles Soak to soften
- 1 piece onion, quartered
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2-3 cups beef broth Enough to cover meat
- salt To taste
For Serving
- 12 pieces corn tortillas Preferably fresh
- 2 cups oaxacan cheese Or melting cheese of choice
- 1 bunch fresh cilantro Chopped
- 1 cup diced onions
- 1 piece lime For garnish
Instructions
Preparation
- Soak the dried guajillo and ancho chiles in a bowl of hot water for 15-20 minutes until softened.
- Combine softened chiles, quartered onion, garlic, cumin, oregano, and just enough beef broth in a blender to create a smooth paste.
- Season the beef chuck roast generously with salt and sear in a hot pot until browned on all sides.
Cooking
- Pour the chili paste over the seared beef and add enough beef broth to completely cover the meat.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for about 3 hours until the beef is tender.
- Once cooked, shred the beef using two forks and reserve the broth (consomé) for dipping.
Serving
- Heat a skillet over medium heat, dip each corn tortilla in the consomé to soak, then add shredded beef and cheese to each tortilla.
- Cook tortillas until crispy and golden, then serve garnished with fresh cilantro, diced onions, and a squeeze of lime.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Flavor deepens after a day in the fridge.