Description
The Best Birria Tacos are crispy tacos filled with tender shredded beef soaked in a rich, spiced consommé, then pan-fried to perfection.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 white onion, quartered
- 6 cloves garlic, peeled
- 2 bay leaves
- 6 cups water
- Salt to taste
- 5 dried guajillo chilies, stemmed and deseeded
- 3 dried ancho chilies, stemmed and deseeded
- 2 dried pasilla chilies, stemmed and deseeded
- 1 chipotle pepper in adobo sauce
- 1.5 tsp cumin seeds or ground cumin
- 1.5 tsp dried oregano
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 1 tsp black peppercorns or ground pepper
- 2 tbsp white vinegar
- 1 cup beef broth (reserved from pot)
- 12 corn tortillas
- 1.5 cups shredded Oaxaca cheese or mozzarella
- Chopped fresh cilantro
- Diced white onion
- Lime wedges
Instructions
- Place beef, onion, garlic, bay leaves, and salt in a large pot. Cover with water and bring to a boil. Skim any foam, reduce heat, and simmer for 2.5 to 3 hours until tender.
- Toast dried chilies in a skillet until fragrant, then soak in hot water for 15 minutes. Blend with other chili sauce ingredients and some broth until smooth.
- Strain chili sauce into the broth pot. Simmer 30 more minutes. Remove meat, shred, and return to pot.
- Heat skillet. Dip tortillas in top of broth (oily layer), fill with meat and cheese, and fry until crisp.
- Garnish tacos with cilantro, onion, and lime. Serve with consommé on the side for dipping.
Notes
- Perfect for an easy dinner or taco night.
- Adjust spice level by adding more or fewer chilies.
- Serve with your favorite toppings.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg