Birria Tacos
Savory beef chuck or brisket is slow-cooked with dried chilies and spices, then served with crispy tortillas and a delicious homemade consomé for dipping.
Ingredients
Beef and Sauce
- 2 lbs beef chuck or brisket Can also use short ribs or pork if preferred.
- 3-4 pieces dried guajillo chilies Toast before soaking.
- 2-3 pieces dried ancho chilies Toast before soaking.
- 4 cloves garlic
- 1 unit onion, quartered
- 1 tsp cumin
- 1 tsp dried oregano
- 2-3 pieces bay leaves
- 1-2 cups beef broth Add enough to cover the meat.
- to taste Salt and pepper
Tortillas and Toppings
- 10 pieces Corn tortillas Dip in consomé for added flavor.
- 1 cup Oaxacan cheese Or cheese of your choice.
- 1/4 cup Fresh cilantro, chopped For garnish.
- 2 pieces Lime wedges For serving.
Instructions
Preparation
- Toast the dried guajillo and ancho chilies in a pan over medium heat until fragrant.
- Remove from heat and soak the chilies in warm water for about 20 minutes.
- In a blender, combine soaked chilies, garlic, onion, cumin, oregano, salt, and pepper. Add a little beef broth to help blend smoothly.
Cooking
- In a large pot or Dutch oven, add the beef and pour the blended sauce over it. Add bay leaves and enough beef broth to cover the meat.
- Bring to a boil, then reduce heat and cover, simmering for 2-3 hours or until the beef is tender and shreds easily.
- Once the beef is ready, remove it from the pot and shred it with a fork.
- In a skillet, heat a bit of oil over medium heat. Dip corn tortillas in the consomé briefly, then place them in the skillet.
- Add shredded beef and a generous amount of Oaxacan cheese to half the tortilla, fold, and cook until crispy and cheese melts.
Serving
- Serve the birria tacos hot and crispy, garnished with fresh cilantro and lime wedges, along with a side of consomé for dipping.
Notes
For extra flavor, consider marinating the beef in the blended sauce overnight. Keep an eye on the chilies while toasting to prevent burning.