Description
Authentic Mexican birria tacos made with tender beef, melty cheese, and crispy tortillas—served with rich consommé for the ultimate taco night.
Ingredients
2 lbs beef chuck roast, cut into large chunks
5 dried guajillo chiles
3 dried ancho chiles
2 tomatoes, quartered
1 white onion, quartered
4 cloves garlic
2 cups beef broth
1/4 cup apple cider vinegar
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
2 bay leaves
Salt and pepper, to taste
12 small corn tortillas
1 1/2 cups shredded Oaxaca or Monterey Jack cheese
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Remove stems and seeds from chiles. Toast in a dry skillet for 30 seconds per side.
Blend toasted chiles with tomatoes, onion, garlic, oregano, cumin, cinnamon, vinegar, and broth until smooth.
Season beef with salt and pepper. Brown in a large pot with oil.
Pour in chile sauce, add bay leaves. Simmer covered for ~2.5 hours until beef is tender.
Remove beef, shred, and strain the sauce to reserve consommé.
Return beef to the pot to keep warm.
Heat a skillet and brush tortillas with oil. Add cheese and beef to each, fold, and cook 2–3 minutes per side.
Serve tacos hot with cilantro, lime, and warm consommé for dipping.
Notes
Substitute beef with short ribs or lamb for richer flavor.
Add chopped onions or chipotle for extra depth or spice.
Use a cast-iron skillet for crispier tacos.
Assemble and freeze tacos before frying for a make-ahead option.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dinner
- Method: Braising and Pan-Frying
- Cuisine: Mexican
