A rich, flavorful Mexican stewed beef dish, known for its tender meat and savory, spicy broth, often served in tacos with a dipping consommé.
Authentic Birria Tacos Recipe
A rich, flavorful Mexican stewed beef dish, known for its tender meat and savory, spicy broth, often served in tacos with a dipping consommé.
Ingredients
- 2 lb boneless chuck roast cut into large chunks
- 5 pieces dried Guajillo chiles stemmed and seeded
- 3 pieces dried chipotle chiles stemmed and seeded
- 1 medium yellow onion roughly chopped
- 4 cloves garlic peeled
- 4 cups beef stock
- 1 can (14.5 oz) fire roasted diced tomatoes undrained
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano Mexican preferred
- 0.5 tsp ground cinnamon
- 0.5 tsp smoked paprika
- 2 tbsp vegetable oil
- Salt to taste
- Black pepper to taste
- 12 count corn tortillas for serving
- 1 cup shredded Oaxaca or Monterey Jack cheese for serving
- 0.5 cup fresh cilantro chopped
- 0.5 cup diced white onion for serving
- 2 count limes cut into wedges
Instructions
- Rehydrate Chiles: In a medium saucepan, bring 4 cups of water to a boil. Remove from heat, add dried Guajillo and chipotle chiles (stemmed and seeded), and let them soak for 15-20 minutes until softened.
- Prepare Meat: Pat the chuck roast chunks dry and season generously with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the meat in batches until browned on all sides. Remove seared meat and set aside.
- Make Chile Sauce: Drain the rehydrated chiles, reserving about 1/2 cup of the soaking liquid. In a blender, combine the softened chiles, chopped onion, garlic cloves, beef stock, fire-roasted diced tomatoes, apple cider vinegar, ground cumin, dried oregano, ground cinnamon, and smoked paprika. Blend until very smooth, adding a little reserved chile liquid if needed to achieve a pourable consistency.
- Combine and Cook: Return the seared meat to the Dutch oven. Pour the blended chile sauce over the meat, ensuring it's mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender. Alternatively, cook in a slow cooker on low for 6-8 hours.
- Shred Beef: Carefully remove the cooked beef from the pot and shred it using two forks. Strain the cooking liquid (consommé) through a fine-mesh sieve into a separate bowl to remove solids; skim off excess fat if desired. Return the shredded beef to a portion of the consommé to keep it moist.
- Assemble Tacos: Heat corn tortillas on a comal or non-stick pan until warm and pliable. For birria tacos dorados, dip tortillas in the consommé, place on the hot pan, add shredded beef and cheese, fold, and cook until the cheese is melted and the tortilla is slightly crispy.
- Serve: Serve the birria tacos hot with a side of the reserved consommé for dipping, topped with fresh chopped cilantro, diced white onion, and lime wedges.
Notes
For best results, allow the birria to simmer slowly until the beef is incredibly tender. Serve with traditional accompaniments like fresh chopped cilantro, diced white onion, and lime wedges. The consommé is excellent for dipping or as a standalone soup. This recipe works well in a slow cooker on low for 6-8 hours. You can also make Quesabirria by dipping corn tortillas in the consommé, placing them on a hot griddle, adding shredded birria meat and Oaxaca cheese, folding, and cooking until crispy.
