Description
Barista Tacos with Authentic Birria de Res are the ultimate Mexican dish, combining slow-cooked beef, crispy tortillas, and a rich consommé for dipping. The tender, spiced beef paired with melty cheese and crispy tortillas creates an unforgettable taco experience. Whether you’re hosting a dinner or craving a delicious bite, these birria tacos will become a favorite at every gathering.
Ingredients
For the Birria de Res:
- 3 lbs beef chuck roast or short ribs, cut into large chunks
- 4 dried guajillo chiles, stemmed and seeded
- 3 dried pasilla chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 small onion, quartered
- 6 cloves garlic
- 2 tomatoes, quartered
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 4 cups beef broth (or water)
- Salt to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetable oil
For the Tacos:
- 12 small corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- 1 small onion, finely chopped (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Birria de Res:
- Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Place toasted chiles, onion, garlic, tomatoes, bay leaves, cumin, oregano, cinnamon, and apple cider vinegar in a blender. Add 1 cup of beef broth or water and blend until smooth.
- Brown the Beef:
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef chunks for 5-7 minutes, searing on all sides.
- Cook the Birria:
- Pour the blended sauce over the beef and stir. Add the remaining beef broth, bring to a simmer, and cover. Reduce heat to low and cook for 2.5-3 hours until the beef is tender and easily shreds.
- Shred the Beef:
- Remove the beef from the pot and shred it with two forks. Return shredded beef to the pot to absorb the rich broth for 10-15 minutes.
- Prepare the Tacos:
- Heat a large skillet and dip each tortilla into the consommé for a few seconds, then fry in the skillet for 1-2 minutes per side until crispy.
- Assemble the Tacos:
- Place a generous portion of shredded birria on each crispy tortilla, top with shredded cheese, then fold to form tacos.
- Garnish and Serve:
- Garnish with chopped onions and cilantro. Serve with lime wedges and a side of consommé for dipping.
Notes
- Other Proteins: You can swap beef for lamb or goat for an alternative birria.
- Spicy Version: Add jalapeños or serrano peppers for more heat in the sauce.
- Flour Tortillas: Use flour tortillas if preferred, but corn tortillas are traditional and crispier.
- Pickled Onions: Add pickled onions for a tangy contrast to the rich beef.
