Birria Tacos Recipe
Birria Tacos Recipe
This Birria Tacos Recipe braises beef chuck in a smoky sauce of toasted guajillo and ancho chiles, tomatoes, garlic, and warm spices until it shreds with a fork. Corn tortillas are dipped in the red fat, filled with beef and melted cheese, then crisped in a skillet and served with warm consommé for dipping. Ready in about 4 hours with mostly hands off time, these homemade birria tacos are perfect for game day and family dinners.
Ingredients
Equipment
Method
- Preheat the oven to 325°F, toast the chiles for 30 to 45 seconds per side, then soak them in hot water for 20 minutes.
- Season the beef and sear it in oil in two batches until deeply browned.
- Drain the chiles, reserving 1 cup of soaking liquid. Blend the chiles with the tomatoes, quartered onion, garlic, vinegar, oregano, cumin, thyme, whole cloves, 1 teaspoon kosher salt, and reserved liquid until smooth, then strain. Keep the cinnamon stick and bay leaves whole for braising.
- Return the beef to the pot, add the sauce, broth, cinnamon, and bay leaves, then cover and braise for 3 hours until the beef shreds easily.
- Transfer the beef to a bowl. Discard the cinnamon stick and bay leaves, skim the red fat into a small bowl, and shred the beef. Moisten it with 1/2 cup consommé.
- Dip each tortilla in the red fat and warm it in a skillet for 30 seconds.
- Add cheese, beef, and onion to half of each tortilla, fold, and cook 2 minutes per side until crisp.
- Serve with warm consommé, onion, cilantro, and lime for dipping.
Toast the chiles for only 30 to 45 seconds per side and strain the sauce; burnt chiles and chile skins are the main causes of a bitter birria.
Notes
- Skim the red fat and use it to dip the tortillas for color and crunch.
- Use about 3 tablespoons of cheese per taco so it does not leak.
- Moisten the shredded beef with 1/2 cup of consommé for the juiciest filling.