Description
Slow-cooked beef in a rich chile broth, folded into crispy tortillas and served with flavorful consommé—these birria tacos are a must-try for taco lovers.
Ingredients
3 lb beef chuck roast, cut into large chunks
5 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 chipotle peppers in adobo
1 onion, quartered
6 garlic cloves
2 tomatoes, halved
1 cinnamon stick
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 cups beef broth
2 bay leaves
Salt and pepper, to taste
Corn tortillas, warmed
Chopped cilantro, diced onion, lime wedges (for garnish)
Instructions
Toast dried guajillo and ancho chiles in a skillet for 1–2 minutes, then soak in hot water for 20 minutes.
Blend soaked chiles (with soaking water), chipotle, onion, garlic, tomatoes, oregano, cumin, paprika, cinnamon, salt, and pepper until smooth.
Season beef with salt and pepper and sear in a Dutch oven until browned.
Pour in chile purée, add beef broth and bay leaves. Simmer covered for 3 hours or until beef is very tender.
Shred beef with two forks. Strain broth and adjust seasoning.
Dip tortillas in consommé, fill with shredded beef, cilantro, and onion.
Cook tacos in a skillet or comal until crispy. Serve hot with lime and consommé for dipping.
Notes
Use lamb or short ribs for deeper flavor.
Add cheese for quesabirria style.
Extra chipotle or arbol chiles increase heat.
Store-bought chile paste can save time.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising and Pan-Frying
- Cuisine: Mexican
