Name: My Fave Birria Tacos
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast or short ribs, cut into chunks; 2 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 1 dried pasilla chile, stems and seeds removed; 1 onion, quartered; 5 cloves garlic, peeled; 2 tomatoes, quartered; 1 tsp cumin; 1 tsp oregano; 1/2 tsp cinnamon; 2-3 bay leaves; 6 cups beef broth; Salt and pepper, to taste; 2 tbsp vegetable oil; Corn tortillas (or flour tortillas, if preferred); 1 cup chopped onion, for garnish; 1 cup chopped cilantro, for garnish; Lime wedges, for serving

Description

My Fave Birria Tacos are a flavorful Mexican delicacy, featuring slow-cooked beef in a rich and aromatic consommé. The beef is seasoned with a blend of dried chiles, herbs, and spices, and then served in crispy, slightly charred tortillas. These tacos are a crowd-pleaser, perfect for taco lovers looking for deep, bold flavors. The recipe also offers tips for variations, like using chicken or making them vegetarian, and includes serving suggestions for a complete meal.

Ingredients

For the Birria:

3 lbs beef chuck roast or short ribs, cut into chunks
2 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 dried pasilla chile, stems and seeds removed
1 onion, quartered
5 cloves garlic, peeled
2 tomatoes, quartered
1 tsp cumin
1 tsp oregano
1/2 tsp cinnamon
2–3 bay leaves
6 cups beef broth
Salt and pepper, to taste
2 tbsp vegetable oil

For the Tacos:

Corn tortillas (or flour tortillas, if preferred)
1 cup chopped onion, for garnish
1 cup chopped cilantro, for garnish
Lime wedges, for serving

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Instructions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for 2-3 minutes, until fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover with hot water. Let them soak for 15-20 minutes to soften.
Make the Birria Broth: After the chiles have softened, place them in a blender along with the quartered onion, garlic, tomatoes, cumin, oregano, cinnamon, and a pinch of salt. Add about 1 cup of beef broth and blend until smooth.
Cook the Meat: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Add the beef to the pot and brown on all sides (about 6-8 minutes). Once browned, pour the blended chili mixture over the beef, then add the remaining beef broth and bay leaves. Stir to combine.
Slow Cook the Meat: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender and can be shredded with a fork. Alternatively, use a slow cooker on low for 6-8 hours or an Instant Pot on high pressure for 45 minutes.
Shred the Beef: Once the beef is tender, remove it from the broth and shred it using two forks. Strain the broth to remove solids and return the liquid to the pot. Taste the broth and adjust seasoning if necessary.
Prepare the Tacos: Heat a non-stick skillet over medium-high heat. Lightly dip each tortilla in the consommé and cook in the skillet until crispy and charred. Add the shredded beef to the tortilla and cook for another 1-2 minutes to warm the filling.
Assemble the Tacos: Once the tortillas are crispy, add the shredded birria beef. Garnish with chopped onions, cilantro, and a squeeze of lime juice.
Serve: Serve the tacos with the consommé on the side for dipping.

Notes

Storage/Reheating: Leftovers can be stored in an airtight container for up to 3 days. For freezing, store the meat and consommé separately for up to 3 months. Reheat the beef and broth together over low heat, adding more broth if needed. Reheat tacos in a skillet for a crispy finish.
Variations: Substitute beef with chicken (bone-in thighs work well) or a plant-based alternative like jackfruit or mushrooms for a vegetarian version. For extra heat, add chipotle chiles or jalapeños.