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Birria Tacos Recipe

TahiraJaved
Birria Tacos Recipe
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crispy birria tacos
TahiraJaved

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.
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Prep Time 30 minutes
Cook Time 3 hours 25 minutes
Rest Time 10 minutes
Total Time 4 hours 5 minutes
Servings: 6 servings (2 tacos each)
Course: Main Course
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 3 lb boneless beef chuck roast cut into 3 inch chunks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp neutral oil
For the Chile Sauce
  • 4 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 2 dried chiles de árbol optional
  • 3 Roma tomatoes halved
  • 1 medium white onion quartered
  • 6 cloves garlic peeled
  • 1/4 cup apple cider vinegar
  • 1 tbsp dried Mexican oregano
  • 2 tsp ground cumin
  • 1 tsp dried thyme
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp kosher salt
  • 4 cups low sodium beef broth
For the Tacos
  • 12 corn tortillas
  • 8 oz shredded Monterey Jack and mozzarella blend
  • 3/4 cup finely diced white onion
  • 1/2 cup chopped fresh cilantro
  • Lime wedges for serving
For Serving
  • Sliced radishes optional
  • Fresh salsa or salsa verde optional

Equipment

  • Dutch oven or heavy pot with lid braises the beef evenly at low heat
  • High speed blender purees the chiles into a smooth, silky sauce
  • Fine mesh sieve strains out chile skins for a velvety consommé
  • Cast iron or nonstick skillet crisps the tacos in the red fat
  • Two forks or meat claws shred the tender beef
  • Ladle and small cups serve the consommé for dipping

Method
 

  1. 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.
  2. Season the beef and sear it in oil in two batches until deeply browned.
  3. 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.
  4. 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.
  5. 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.
  6. Dip each tortilla in the red fat and warm it in a skillet for 30 seconds.
  7. Add cheese, beef, and onion to half of each tortilla, fold, and cook 2 minutes per side until crisp.
  8. Serve with warm consommé, onion, cilantro, and lime for dipping.
    9. 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.
Storage: Refrigerate the beef in consommé up to 4 days, or freeze it up to 3 months.

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